Influence of Processing Methods on Food Components and Glycaemic Index of Cassava-based Traditional Foods

Yaw Gyau Akyereko; Faustina Dufie Wireko-Manu; Ibok Oduro

doi:doi:10.11648/j.jfns.20200801.12

| Peer-Reviewed

Influence of Processing Methods on Food Components and Glycaemic Index of Cassava-based Traditional Foods

Yaw Gyau Akyereko, Faustina Dufie Wireko-Manu, Ibok Oduro

Published in Journal of Food and Nutrition Sciences (Volume 8, Issue 1)

Received: 29 November 2019 Accepted: 21 December 2019 Published: 10 March 2020

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Processing methods affect starch hydrolysis, digestibility, absorption and glycaemic index (GI) of food. Although some studies have reported on the effect of boiling, frying, roasting and baking on glycaemic index of traditional staples, there is limited information on the contribution of drying, fermentation, boiling and steaming on starch bioavailability and glycaemic index. This research work aimed at determining the effect of fermentation, steaming, boiling and drying on starch bioavailability and predicted GI of some cassava-based traditional foods consumed in Ghana. The total starch, amylose, amylopectin, dietary fibre and predicted glycaemic index of the intermediate and finished products were determined according to standard protocols. The analysis established that steaming and boiling increase GI of foods, fermentation has no significant influence on predicted GI of fermented steamed products, and drying has no substantial effect on predicted GI of cassava flour. However, staples or products prepared from solar dried cassava flour would have higher predicted GIs than those of sun dried cassava flour. This work has also provided evidence in support of the fact that total starch and amylopectin give rise to an increase in GI whereas amylose and dietary fibre contents contribute to a decrease in GI of foods. The predicted GIs of raw cassava, boiled cassava (ampesi), akyeke, cooked kokonte with sun dried flour and cooked kokonte with solar dried flour were found to be (47.75%), (77.30%), (79.05%), (40.20%) and (61.11%), respectively. Temperature plays a significant role in breaking hydrogen bonds in food molecules causing the release of glucose and subsequently affecting GI. The GI data of these staples may be used in conjunction with other food composition tables for healthy food choices and nutritional counselling. Processors can incorporate more fibre or amylose-containing crops into food products as well as ensure the use of sun or solar drying to produce low glycaemic index food products.

Published in	Journal of Food and Nutrition Sciences (Volume 8, Issue 1)
DOI	10.11648/j.jfns.20200801.12
Page(s)	6-14
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Processing Methods, Cassava-based Traditional Staples, Starch Digestibility, Glycaemic Index

References

[1]	Food and Agriculture Organization (FAO) (2011) ‘Processing and Preservation; Junior Farmer Field and Life School - Facilitator's guide’, pp. 1-44. Available at: JFFLSmodule_8_L02.
[2]	Granfeldt, Y., Eliasson, A. and Bjo, I. (2000) ‘Human Nutrition and Metabolism An Examination of the Possibility of Lowering the Glycemic Index of Oat and Barley Flakes by Minimal Processing’, (May), pp. 2207–2214.
[3]	Food and Agriculture Organization (FAO) and International fund for Agricultural Development (IFAD) (2005) ‘A review of cassava in Africa with country case studies on Nigeria, Ghana, the United Republic of Tanzania, Uganda and Benin’, Proceedings of the Validation Forum on the Global Cassava Development Strategy, Publishing Management Service, Information Division, FAO - Rome 2: 1–66.
[4]	Omoregie, E. S. and Osagie, A. U. (2008) ‘Glycemic indices and glycemic load of some Nigerian foods’, Pakistan Journal of Nutrition, 7 (5), pp. 710–716. doi: 10.3923/pjn.2008.710.716.
[5]	Bahado-Singh, P. S., Riley, C. K., Wheatley, A. O. and Lowe, H. I. C. (2011) ‘Relationship between processing method and the glycemic indices of ten sweet potato (Ipomoea batatas) cultivars commonly consumed in Jamaica’, Journal of Nutrition and Metabolism, 2011. doi: 10.1155/2011/584832.
[6]	Chung, H., Lui, Q., Pauls, K. P., Fan, M. Z. and Yada, R. (2008) ‘In vitro starch digestibility, expected glycemic index and some physicochemical properties of starch and flour from common bean (Phaseolus vulgaris L.) varieties grown in Canada’, Food Research International. Elsevier Ltd, 41 (9), pp. 869–875. doi: 10.1016/j.foodres.2008.03.013.
[7]	Eli-Cophie, D., Agbenorhevi, J. K. and Annan, R. A. (2017) ‘Glycemic index of some local staples in Ghana’, Journal of Food Science and Nutrition, 5 (1), pp. 131–138. doi: 10.1002/fsn3.372.
[8]	Oduro, I. N. (2016) ‘Tropical Roots and Tubers – Production, Processing and Technology’, 1, pp. 447–474.
[9]	Prosky L., Asp N. G., Schweizer T. F., DeVries J. W. and Furda I. (1988)’ Determination of insoluble, soluble, and total dietary fiber in foods and food products: interlaboratory study’. Journal- of Association of Official Analytical Chemists; 71 (5): 1017-1023.
[10]	Megazyme International (2011) ‘Total Starch Assay Procedure; amyloglucosidase/ α-amylase method’, 11: pp. 1-24. Available from: https://secure.megazyme.com/files/BOOKLET/ K-TSTA-50A/K-TSTA-100A 06/17 _DATA. pdf. Accessed 2018 January 21
[11]	Eriksson, E., Koch, K., Tortoe, C., Akonor, P. T. and Baidoo, E. (2014) ‘Physicochemical, Functional and Pasting Characteristics of Three Varieties of Cassava in Wheat Composite Flours’, British Journal of Applied Science & Technology, 4 (411), pp. 1609–1621. doi: 10.5923/j.fph.20140405.02.
[12]	Goñi, I., Garcia-Alonso, A. and Saura-Calixto, F. (1997) ‘A starch hydrolysis procedure to estimate glycemic index’, Journal of Nutrition Research, 17 (3), pp. 427–437. doi: 10.1016/S0271-5317(97)00010-9.
[13]	Richardson, V. A. K. (2013) ‘Quality Characteristics, Root Yield And Nutrient Composition of Six Cassava (Manihot Esculenta Crantz) Varieties’, Gladstone Road Agriculyural Centre, (18), pp. 1–13.
[14]	Montagnac, J. A., Davis, C. R. and Tanumihardjo, S. A. (2009) ‘Nutritional value of Cassava for Use as a Staple Food and Recent Advances for Improvement’, Comprehensive Reviews in Food Science and Food Safety 8, pp. 181-194.
[15]	Ostman, E. (2003) ‘Fermentation as a Means of Optimizing the Glycaemic Index; Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products’, Reprocentralen, Center of Chemistry and Chemical Engineering, Lund University, Sweden. ISBN 91-7422-016-0
[16]	Ihekoronye, A. I. and Ngoody, P. O. (1985), Tropical Roots and Tubers in: Integrated Food Science and Technology for the tropics, Macmillan, London, 266-282.
[17]	Arvidsson-Lenner, R., Asp, N. G., Axelsen, M., Bryngelsson, S., Haapa, E., Järvi, A., Karlström, B., Raben, A., Sohlström, A., Thorsdottir, I. and Vessby, B. (2004) ‘Glycaemic index’, Scandinavian Journal of Nutrition, 48 (2), pp. 84–94. doi: 10.1080/11026480410033999.
[18]	Bjorck, I., Granfledt, Y., Liljeberg, H., Tovar, J. and Asp, N. G. (1994) ‘Food properties affecting the digestion and absorption of carbohydrates’, American Journal of Clinical Nutrition, 59, 699S-705S
[19]	Urooj, A. and Puttraj, S. (1999) ‘Digestibility index and factors affecting rate of starch digestion in vitro in conventional food preparation’, Starch/Staerke 1999; 51: 430-435.
[20]	Eleazu, C. O. (2016) ‘The concept of low glycemic index and glycemic load foods as panacea for type 2 diabetes mellitus; prospects, challenges and solutions’, Journal of African Health Sciences, 16 (2), pp. 468–479. doi: 10.4314/ahs.v16i2.15.
[21]	Harper, J. M. (1995) ‘Extrusion technology: current status and future potential’, South African Journal of Food Science and Nutrition; 7 (4): 135-141.
[22]	Chen, M. and Bergman, C. J. (2007) ‘Method for determining the amylose content, molecular weights, and weight- and molar-based distributions of degree of polymerization of amylose and fine-structure of amylopectin q’, 69, pp. 562–578. doi: 10.1016/j.carbpol.2007.01.018.
[23]	Odenigbo, A. M., Ngadi, M., Ejebe, C., Nwankpa, C., Danbaba, N., Ndindeng, S. and Manful, J. (2013) ‘Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun’, International Journal of Nutrition and Food Sciences 2 (4), pp. 181–186. doi: 10.11648/j.ijnfs.20130204.14.
[24]	Numfor, F. A., William, M. W. and Steven, J. S. (1995) ‘Physicochemical changes in cassava starch and flour associated with fermentation: Effect on textural properties’, Journal of Agricultural Chemical Society, 47: 86-91.
[25]	Jaisut, D., Prachayawarakorn, S., Varanyanond, W., Tungtrakul P. and Soponronnarit S. (2008) ‘Effects of drying temperature and tempering time on starch digestibility of brown fragrant rice’, Journal of Food Engineering, 86 (2): 251-258.
[26]	Maldonado, P., Grosmaire, L., Dufour, D., Giraldo, A., Sánchez, T., Calle, F., Alonso, M., Santander, M., Ceballos, H., Louis, J. and Tran, T. (2013) ‘Combined effect of fermentation, sun-drying and genotype on breadmaking ability of sour cassava starch’, Carbohydrate Polymers. Elsevier Ltd., 98 (1), pp. 1137–1146. doi: 10.1016/j.carbpol.2013.07.012.
[27]	Jin, S. Yuan, S., Kim, Y., Choi, I. and Kim, G. (2014) ‘Effects of fermentation on the antioxidant activity in plant-based foods’, Food Chemistry, Elsevier Ltd, 160, pp. 346–356. doi: 10.1016/j.foodchem.2014.03.112.
[28]	Holm, J., Lundquist, I., & Bjorck, I. (1988), Degree of starch gelatinization, digestion rate of starch in vitro and metabolic respose of rats, American Journal of Clinical Nutrition, 47: 1010-1016.
[29]	Vesterinen, E., Suortti, T. and Autio, K. (2001) ‘Effects of Preparation Temperature on Gelation Properties and Molecular Structure of High-Amylose Maize Starch’, American Association of Cereal Chemists, 442 (C), pp. 442–446.
[30]	Holm, J., Bjorck, I. and Ostrowska S. (1983), Digestibility of amylose-lipid complexes in vitro and in vivo, Starke, 35: 294-7.
[31]	Leeman, M., Ostman E. and Bjorck, I. (2008) ‘Glycemic and satiating properties of potato products’, European Journal of Clinical Nutrition, 62: 87-95.
[32]	Englyst, H. N., & Cummings, J. H. (1987) ‘Digestion of polysaccharides of potato in the small intestine of man’, American Journal of Clinical Nutrition, 45, 423–431
[33]	Nayak, B., Berrios, J. D. J. and Tang, J. (2014) ‘Impact of food processing on the glycemic index (GI) of potato products’, FRIN. Elsevier Ltd, 56, pp. 35–46. doi: 10.1016/j.foodres.2013.12.020.
[34]	Aliyu, B. A. and Aliyu, K. B. (2014) ‘Re-inventing the production of adhesive from Cassava starch as a career opportunity in chemistry education’, International Letters of Natural Sciences, 18, pp. 12–19. doi: 10.18052/www.scipress.com/ILNS.18.12.
[35]	Bahado-Singh P. S., Asemota H. N., Morrison E., Ahmad M. H. and Wheatley, A. O. (2006) ‘Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods’. British Journal of Nutrition, 2006; 96: 476-81
[36]	Batra, M., Sharma, S. and Seth V. (1994) ‘The glycemic index of fermented and non-fermented legume-based snack food’, Asia Pacific Journal of Clinical Nutrition, 3: 151-154.
[37]	Ogbo, F. C. and Okafor, E. N. (2015) ‘The resistant starch content of some cassava based Nigerian foods’, Nigerian Food Journal. Elsevier, 33 (1), pp. 29–34. doi: 10.1016/j.nifoj.2015.04.007.
[38]	Donlao, N. and Ogawa, Y. (2016) ‘Impact of postharvest drying conditions on in vitro starch digestibility and estimated glycemic index of cooked non-waxy long-grain rice (Oryza sativa L.)’, Journal of Science, Food and Agriculture; (May), pp. 1–6. doi: 10.1002/jsfa.7812.
[39]	Tester, R. F. and Morrison, W. R. (1990) ‘Swelling and Gelatinization of Cereal Starches. I. Effects of Amylopectin, Amylose, and Lipids ’’, American Association of Cereal Chemists, 67 (October 1988), pp. 551–557
[40]	Daomukda, N., Moongngarm, A., Payakapol, L. and Noisuwan, A. (2011) ‘Effect of Cooking Methods on Physicochemical Properties of Brown Rice’, International Conference on Environmental Science and Technology press, Singapore, 6: 1–4.
[41]	Onyenwoke, C. A. and Simonyan, K. J. (2014) ‘Cassava post-harvest processing and storage in Nigeria : A review’, African Journal of Agricultural Research, 9 (53), pp. 3853–3863. doi: 10.5897/AJAR2013.8261.
[42]	Sarkiyayi, S. and Agar, T. M. (2010) ‘Comparative analysis on the nutritional and anti-nutritional contents of the sweet and bitter cassava varieties’, Advance Journal of Food Science and Technology, 2 (6): 328-334. ISSN: 2042-4876
[43]	Kale, S. J., Kale, P. N. and Jha, S. K. (2017) ‘Effects of Parboiling Steps on Starch Characteristics and Glycemic Index Of Basmati’, International Journal of Agriculture Sciences, (October), pp. 4826-4831. ISSN: 0975-3710
[44]	Tharwat, A. (2017) ‘Principal component analysis - a Tutorial’, ResearchGate, (January 2016), pp. 1–42. doi: 10.1504/IJAPR.2016.079733.
[45]	Brand, J. C., Nicholson, P. L., Thorburn, A. W. and Truswell, A. S. (1985) ‘Food processing and the glycemic index’, American Journal of Clinical Nutrition, 42: 1192-1196.
[46]	Scazzina, F., Siebenhandl-ehn, S. and Pellegrini, N. (2013) ‘Review Article: The effect of dietary fibre on reducing the glycaemic index of bread’, British Journal of Nutrition, pp. 1163–1174. doi: 10.1017/S0007114513000032.
[47]	Lu, Z. X., Walker, K. Z. and Muir, J. G. (2000), Arabinoxylan ﬁber, a byproduct of wheat ﬂour processing, reduces the postprandial glucose response in normoglycemic subjects, American Journal of Clinical Nutrition, 71: 1123–1128.
[48]	Kouamé, A. C., Kouassi, K. N., Yao, D. N. and Amani, N. G. (2015) ‘Glycaemic Index and Load Values Tested in Normoglycemic Adults for Five Staple Foodstuffs: Pounded Yam, Pounded Cassava-Plantain, Placali, Attieke and Maize Meal Stiff Porridge’, (Gl 29), pp. 1267–1281. doi: 10.3390/nu7021267.
[49]	Pirasath, S., Balakumar, S. and Arasaratnam, V. (2015) ‘Endocrinology & Metabolic Syndrome Glycemic Index of Traditional Foods in Northern Sri Lanka’, 4 (1), pp. 1–6. doi: 10.4172/2161-1017.1000154.
[50]	Jenkins, D. J. A., Wolver, T. M. S., Buckley, G., Lam, K. Y., Giudici, S., Kalmusky, J., Jenkins, A. L., pattern, R. L., Bird, J., Wong, G. S. and Josse, R. G. (1988) ‘Low glycemic index starchy foods in the diabetic diet’, American Journal of Clinical Nutrition 48, 284-254.
[51]	Kouassi, N. K., Tiahou, G. G., Abodo, J. R. F., Camara-Cisse, M. and Amani, G. N. (2009) ‘Influence of Variety and Cooking methods on Glycemic Index of Yam’, Pakistan Journal of Nutrition, 8 (7): 993-999.
[52]	Soh, N. L. and Brand-Miller, J. (1999) ‘the glycemic index of potatoes: The effect of variety, cooking method and maturity’, European Journal of Clinical Nutrition, 53, 249–254.
[53]	Omolola, A. O., Jideani, A. I. O. and Kapila, P. F. (2015), Quality properties of fruits as affected by drying operation, Critical Reviews in Food Science and Nutrition, 57: 95-108.

Cite This Article

Plain Text BibTeX RIS

APA Style

Yaw Gyau Akyereko, Faustina Dufie Wireko-Manu, Ibok Oduro. (2020). Influence of Processing Methods on Food Components and Glycaemic Index of Cassava-based Traditional Foods. Journal of Food and Nutrition Sciences, 8(1), 6-14. https://doi.org/10.11648/j.jfns.20200801.12

Copy | Download

ACS Style

Yaw Gyau Akyereko; Faustina Dufie Wireko-Manu; Ibok Oduro. Influence of Processing Methods on Food Components and Glycaemic Index of Cassava-based Traditional Foods. J. Food Nutr. Sci. 2020, 8(1), 6-14. doi: 10.11648/j.jfns.20200801.12

Copy | Download

AMA Style

Yaw Gyau Akyereko, Faustina Dufie Wireko-Manu, Ibok Oduro. Influence of Processing Methods on Food Components and Glycaemic Index of Cassava-based Traditional Foods. J Food Nutr Sci. 2020;8(1):6-14. doi: 10.11648/j.jfns.20200801.12

Copy | Download

@article{10.11648/j.jfns.20200801.12,
  author = {Yaw Gyau Akyereko and Faustina Dufie Wireko-Manu and Ibok Oduro},
  title = {Influence of Processing Methods on Food Components and Glycaemic Index of Cassava-based Traditional Foods},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {8},
  number = {1},
  pages = {6-14},
  doi = {10.11648/j.jfns.20200801.12},
  url = {https://doi.org/10.11648/j.jfns.20200801.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20200801.12},
  abstract = {Processing methods affect starch hydrolysis, digestibility, absorption and glycaemic index (GI) of food. Although some studies have reported on the effect of boiling, frying, roasting and baking on glycaemic index of traditional staples, there is limited information on the contribution of drying, fermentation, boiling and steaming on starch bioavailability and glycaemic index. This research work aimed at determining the effect of fermentation, steaming, boiling and drying on starch bioavailability and predicted GI of some cassava-based traditional foods consumed in Ghana. The total starch, amylose, amylopectin, dietary fibre and predicted glycaemic index of the intermediate and finished products were determined according to standard protocols. The analysis established that steaming and boiling increase GI of foods, fermentation has no significant influence on predicted GI of fermented steamed products, and drying has no substantial effect on predicted GI of cassava flour. However, staples or products prepared from solar dried cassava flour would have higher predicted GIs than those of sun dried cassava flour. This work has also provided evidence in support of the fact that total starch and amylopectin give rise to an increase in GI whereas amylose and dietary fibre contents contribute to a decrease in GI of foods. The predicted GIs of raw cassava, boiled cassava (ampesi), akyeke, cooked kokonte with sun dried flour and cooked kokonte with solar dried flour were found to be (47.75%), (77.30%), (79.05%), (40.20%) and (61.11%), respectively. Temperature plays a significant role in breaking hydrogen bonds in food molecules causing the release of glucose and subsequently affecting GI. The GI data of these staples may be used in conjunction with other food composition tables for healthy food choices and nutritional counselling. Processors can incorporate more fibre or amylose-containing crops into food products as well as ensure the use of sun or solar drying to produce low glycaemic index food products.},
 year = {2020}
}

Copy | Download

TY  - JOUR
T1  - Influence of Processing Methods on Food Components and Glycaemic Index of Cassava-based Traditional Foods
AU  - Yaw Gyau Akyereko
AU  - Faustina Dufie Wireko-Manu
AU  - Ibok Oduro
Y1  - 2020/03/10
PY  - 2020
N1  - https://doi.org/10.11648/j.jfns.20200801.12
DO  - 10.11648/j.jfns.20200801.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 6
EP  - 14
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20200801.12
AB  - Processing methods affect starch hydrolysis, digestibility, absorption and glycaemic index (GI) of food. Although some studies have reported on the effect of boiling, frying, roasting and baking on glycaemic index of traditional staples, there is limited information on the contribution of drying, fermentation, boiling and steaming on starch bioavailability and glycaemic index. This research work aimed at determining the effect of fermentation, steaming, boiling and drying on starch bioavailability and predicted GI of some cassava-based traditional foods consumed in Ghana. The total starch, amylose, amylopectin, dietary fibre and predicted glycaemic index of the intermediate and finished products were determined according to standard protocols. The analysis established that steaming and boiling increase GI of foods, fermentation has no significant influence on predicted GI of fermented steamed products, and drying has no substantial effect on predicted GI of cassava flour. However, staples or products prepared from solar dried cassava flour would have higher predicted GIs than those of sun dried cassava flour. This work has also provided evidence in support of the fact that total starch and amylopectin give rise to an increase in GI whereas amylose and dietary fibre contents contribute to a decrease in GI of foods. The predicted GIs of raw cassava, boiled cassava (ampesi), akyeke, cooked kokonte with sun dried flour and cooked kokonte with solar dried flour were found to be (47.75%), (77.30%), (79.05%), (40.20%) and (61.11%), respectively. Temperature plays a significant role in breaking hydrogen bonds in food molecules causing the release of glucose and subsequently affecting GI. The GI data of these staples may be used in conjunction with other food composition tables for healthy food choices and nutritional counselling. Processors can incorporate more fibre or amylose-containing crops into food products as well as ensure the use of sun or solar drying to produce low glycaemic index food products.
VL  - 8
IS  - 1
ER  -

Copy | Download

Author Information

Yaw Gyau Akyereko

Department of Food Science and Technology, KNUST, Kumasi, Ghana
Faustina Dufie Wireko-Manu

Department of Food Science and Technology, KNUST, Kumasi, Ghana
Ibok Oduro

Department of Food Science and Technology, KNUST, Kumasi, Ghana

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Yaw Gyau Akyereko, Faustina Dufie Wireko-Manu, Ibok Oduro. (2020). Influence of Processing Methods on Food Components and Glycaemic Index of Cassava-based Traditional Foods. Journal of Food and Nutrition Sciences, 8(1), 6-14. https://doi.org/10.11648/j.jfns.20200801.12

Copy | Download

ACS Style

Yaw Gyau Akyereko; Faustina Dufie Wireko-Manu; Ibok Oduro. Influence of Processing Methods on Food Components and Glycaemic Index of Cassava-based Traditional Foods. J. Food Nutr. Sci. 2020, 8(1), 6-14. doi: 10.11648/j.jfns.20200801.12

Copy | Download

AMA Style

Yaw Gyau Akyereko, Faustina Dufie Wireko-Manu, Ibok Oduro. Influence of Processing Methods on Food Components and Glycaemic Index of Cassava-based Traditional Foods. J Food Nutr Sci. 2020;8(1):6-14. doi: 10.11648/j.jfns.20200801.12

Copy | Download

@article{10.11648/j.jfns.20200801.12,
  author = {Yaw Gyau Akyereko and Faustina Dufie Wireko-Manu and Ibok Oduro},
  title = {Influence of Processing Methods on Food Components and Glycaemic Index of Cassava-based Traditional Foods},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {8},
  number = {1},
  pages = {6-14},
  doi = {10.11648/j.jfns.20200801.12},
  url = {https://doi.org/10.11648/j.jfns.20200801.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20200801.12},
  abstract = {Processing methods affect starch hydrolysis, digestibility, absorption and glycaemic index (GI) of food. Although some studies have reported on the effect of boiling, frying, roasting and baking on glycaemic index of traditional staples, there is limited information on the contribution of drying, fermentation, boiling and steaming on starch bioavailability and glycaemic index. This research work aimed at determining the effect of fermentation, steaming, boiling and drying on starch bioavailability and predicted GI of some cassava-based traditional foods consumed in Ghana. The total starch, amylose, amylopectin, dietary fibre and predicted glycaemic index of the intermediate and finished products were determined according to standard protocols. The analysis established that steaming and boiling increase GI of foods, fermentation has no significant influence on predicted GI of fermented steamed products, and drying has no substantial effect on predicted GI of cassava flour. However, staples or products prepared from solar dried cassava flour would have higher predicted GIs than those of sun dried cassava flour. This work has also provided evidence in support of the fact that total starch and amylopectin give rise to an increase in GI whereas amylose and dietary fibre contents contribute to a decrease in GI of foods. The predicted GIs of raw cassava, boiled cassava (ampesi), akyeke, cooked kokonte with sun dried flour and cooked kokonte with solar dried flour were found to be (47.75%), (77.30%), (79.05%), (40.20%) and (61.11%), respectively. Temperature plays a significant role in breaking hydrogen bonds in food molecules causing the release of glucose and subsequently affecting GI. The GI data of these staples may be used in conjunction with other food composition tables for healthy food choices and nutritional counselling. Processors can incorporate more fibre or amylose-containing crops into food products as well as ensure the use of sun or solar drying to produce low glycaemic index food products.},
 year = {2020}
}

Copy | Download

TY  - JOUR
T1  - Influence of Processing Methods on Food Components and Glycaemic Index of Cassava-based Traditional Foods
AU  - Yaw Gyau Akyereko
AU  - Faustina Dufie Wireko-Manu
AU  - Ibok Oduro
Y1  - 2020/03/10
PY  - 2020
N1  - https://doi.org/10.11648/j.jfns.20200801.12
DO  - 10.11648/j.jfns.20200801.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 6
EP  - 14
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20200801.12
AB  - Processing methods affect starch hydrolysis, digestibility, absorption and glycaemic index (GI) of food. Although some studies have reported on the effect of boiling, frying, roasting and baking on glycaemic index of traditional staples, there is limited information on the contribution of drying, fermentation, boiling and steaming on starch bioavailability and glycaemic index. This research work aimed at determining the effect of fermentation, steaming, boiling and drying on starch bioavailability and predicted GI of some cassava-based traditional foods consumed in Ghana. The total starch, amylose, amylopectin, dietary fibre and predicted glycaemic index of the intermediate and finished products were determined according to standard protocols. The analysis established that steaming and boiling increase GI of foods, fermentation has no significant influence on predicted GI of fermented steamed products, and drying has no substantial effect on predicted GI of cassava flour. However, staples or products prepared from solar dried cassava flour would have higher predicted GIs than those of sun dried cassava flour. This work has also provided evidence in support of the fact that total starch and amylopectin give rise to an increase in GI whereas amylose and dietary fibre contents contribute to a decrease in GI of foods. The predicted GIs of raw cassava, boiled cassava (ampesi), akyeke, cooked kokonte with sun dried flour and cooked kokonte with solar dried flour were found to be (47.75%), (77.30%), (79.05%), (40.20%) and (61.11%), respectively. Temperature plays a significant role in breaking hydrogen bonds in food molecules causing the release of glucose and subsequently affecting GI. The GI data of these staples may be used in conjunction with other food composition tables for healthy food choices and nutritional counselling. Processors can incorporate more fibre or amylose-containing crops into food products as well as ensure the use of sun or solar drying to produce low glycaemic index food products.
VL  - 8
IS  - 1
ER  -

Copy | Download