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|Title: ||Influence of Processing Methods on Food Components and Glycaemic Index of Cassava-based Traditional Foods|
|Authors: ||Akyereko, Yaw Gyau|
Wireko-Manu, F. D.
|Keywords: ||Processing Methods|
Cassava-based Traditional Staples
|Issue Date: ||Mar-2020|
|Publisher: ||Journal of Food and Nutrition Sciences|
|Citation: ||Journal of Food and Nutrition Sciences,2020; 8(1): 6-14|
|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.|
|Description: ||This article is published in Journal of Food and Nutrition Sciences and also available at doi: 10.11648/j.jfns.20200801.12|
|Appears in Collections:||College of Science|
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