Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica

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...

Full description

Saved in:
Bibliographic Details
Main Authors: Perceval S. Bahado-Singh, Cliff K. Riley, Andrew O. Wheatley, Henry I. C. Lowe
Format: Article
Language:English
Published: Wiley 2011-01-01
Series:Journal of Nutrition and Metabolism
Online Access:http://dx.doi.org/10.1155/2011/584832
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items