Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica
This study investigated the effect of different traditional cooking methods on glycemic index (GI) and glycemic response of ten Sweet potato (Ipomoea batatas) cultivars commonly eaten in Jamaica. Matured tubers were cooked by roasting, baking, frying, or boiling then immediately consumed by the ten...
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| Format: | Article |
| Language: | English |
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Wiley
2011-01-01
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| Series: | Journal of Nutrition and Metabolism |
| Online Access: | http://dx.doi.org/10.1155/2011/584832 |
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| author | Perceval S. Bahado-Singh Cliff K. Riley Andrew O. Wheatley Henry I. C. Lowe |
| author_facet | Perceval S. Bahado-Singh Cliff K. Riley Andrew O. Wheatley Henry I. C. Lowe |
| author_sort | Perceval S. Bahado-Singh |
| collection | DOAJ |
| description | This study investigated the effect of different traditional cooking methods on glycemic index (GI) and glycemic response of ten Sweet potato (Ipomoea batatas) cultivars commonly eaten in Jamaica. Matured tubers were cooked by roasting, baking, frying, or boiling then immediately consumed by the ten nondiabetic test subjects (5 males and 5 females; mean age of 27 ± 2 years). The GI varied between 41 ± 5–93 ± 5 for the tubers studied. Samples prepared by boiling had the lowest GI (41 ± 5–50 ± 3), while those processed by baking (82 ± 3–94 ± 3) and roasting (79 ± 4–93 ± 2) had the highest GI values. The study indicates that the glycemic index of Jamaican sweet potatoes varies significantly with the method of preparation and to a lesser extent on intravarietal differences. Consumption of boiled sweet potatoes could minimize postprandial blood glucose spikes and therefore, may prove to be more efficacious in the management of type 2 diabetes mellitus. |
| format | Article |
| id | doaj-art-33585bae4f27480ab5fbffc1687e3519 |
| institution | OA Journals |
| issn | 2090-0724 2090-0732 |
| language | English |
| publishDate | 2011-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Nutrition and Metabolism |
| spelling | doaj-art-33585bae4f27480ab5fbffc1687e35192025-08-20T02:24:17ZengWileyJournal of Nutrition and Metabolism2090-07242090-07322011-01-01201110.1155/2011/584832584832Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in JamaicaPerceval S. Bahado-Singh0Cliff K. Riley1Andrew O. Wheatley2Henry I. C. Lowe3Department of Basic Meidcal Sciences, University of the West Indies, Mona Campus, JamaicaBio-Tech R&D Institute, Kingston, JamaicaDepartment of Basic Meidcal Sciences, University of the West Indies, Mona Campus, JamaicaBio-Tech R&D Institute, Kingston, JamaicaThis study investigated the effect of different traditional cooking methods on glycemic index (GI) and glycemic response of ten Sweet potato (Ipomoea batatas) cultivars commonly eaten in Jamaica. Matured tubers were cooked by roasting, baking, frying, or boiling then immediately consumed by the ten nondiabetic test subjects (5 males and 5 females; mean age of 27 ± 2 years). The GI varied between 41 ± 5–93 ± 5 for the tubers studied. Samples prepared by boiling had the lowest GI (41 ± 5–50 ± 3), while those processed by baking (82 ± 3–94 ± 3) and roasting (79 ± 4–93 ± 2) had the highest GI values. The study indicates that the glycemic index of Jamaican sweet potatoes varies significantly with the method of preparation and to a lesser extent on intravarietal differences. Consumption of boiled sweet potatoes could minimize postprandial blood glucose spikes and therefore, may prove to be more efficacious in the management of type 2 diabetes mellitus.http://dx.doi.org/10.1155/2011/584832 |
| spellingShingle | Perceval S. Bahado-Singh Cliff K. Riley Andrew O. Wheatley Henry I. C. Lowe Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica Journal of Nutrition and Metabolism |
| title | Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica |
| title_full | Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica |
| title_fullStr | Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica |
| title_full_unstemmed | Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica |
| title_short | Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica |
| title_sort | relationship between processing method and the glycemic indices of ten sweet potato ipomoea batatas cultivars commonly consumed in jamaica |
| url | http://dx.doi.org/10.1155/2011/584832 |
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