Abstract

Isiosio UE75317* and Omoregie E75318

Starch digestibility is an important indicator of the glycemic response of foods. It can be influenced by processing methods, such as the degree of gelatinization. This study examines the effect of gelatinization on starch digestibility as a measure of regulating glycemic response in vivo. Two commonly consumed foods in the southern part of Nigeria, Ugba Salad Ingredients (USI) and Ogi Koko Pudding and Akara (OKPA), were investigated for their Rapidly Digestible Starch (RDS), Slowly Digestible Starch (SDS) and Resistant Starch (RS) content at varying degrees of gelatinization. Based on the gelatinization properties low and high degree of gelatinization, two meals were prepared from each food sample.

The Glycemic Index (GI) of the low gelatinized USI sample was not significantly different p<0.05 from that of the high gelatinized sample. However, the GI of the low gelatinized OKPA was significantly lower p<0.05 than that of the high gelatinized sample. This data suggests that the degree of gelatinization is not a primary determinant of the high GI of USI.