Effect of processing and variety on starch digestibility and glycemic index of popular foods made from cassava (Manihot esculenta)

Abstract

In Sub-Saharan Africa (SSA), the prevalence of diabetes mellitus (DM) is rapidly increasing even in populations with significant undernutrition. The role of energy dense staple crops such as cassava is under query and not yet well understood. In this study, varieties of cassava, made into popular SSA products (fufu and gari dough) were studied for their resistant starch (RS), rapidly digestible starch (RDS) and glycemic index (GI). While the glycemic properties of the varieties studied did not differ significantly, processing any variety into either fufu or gari distinctly impacted RS, RDS and predicted GI (pGI) differently. Specifically, fufu had highest range of RS (1.1-2.1 g/100 g) while gari dough had highest RDS (1.1-1.4 g/100 g) and pGI (54-67). The results from this probe imply that fufu, when consumed, will release glucose in a slower manner than gari, therefore may be better suited in the dietary prevention and management of DM.