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Please use this identifier to cite or link to this item: http://hdl.handle.net/10204/1508

Title: African maize porridge: a food with slow in vitro starch digestibility
Authors: Van der Merwe, B
Erasmus, C
Taylor, JRN
Keywords: African maize porridge
Starch digestibility
Glycaemic index
Applied chemistry
Food sciences
Issue Date: 15-Feb-2001
Publisher: Elsevier Science Ltd
Citation: Van der Merwe, B, Erasmus, C and Taylor, JRN. 2001. African maize porridge: a food with slow in vitro starch digestibility. Food Chemistry, vol. 73(3), pp 347-353
Abstract: The incidence of diabetes is very low in rural, traditionally living, South African Black people, but higher in the urbanised Black population. One factor that could have contributed to the increased prevalence of diabetes is the change in diet from maize porridge to bread. An in vitro method was used to determine the starch digestibility of African maize porridge compared to other cereal foods. Maize porridge had a much lower in vitro starch digestibility than white bread (P<0.001). There was a positive correlation (P = 0.05) between rate of starch digestibility of maize porridge and endosperm hardness. Decreasing the particle size of the maize meal by conversion to maize flour did not increase starch digestibility. Both decreasing and increasing the cooking time decreased the starch digestibility. The predicted glycemic index for maize porridge ranged from 39 to 50 (glucose standard), which suggests that maize porridge may be useful in the dietary management of diabetes.
URI: http://hdl.handle.net/10204/1508
ISSN: 0308-8146
Appears in Collections:Plant biotechnology
General science, engineering & technology
Agroprocessing and chemical technology

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