Van der Merwe, BErasmus, CTaylor, JRN2007-02-062007-06-072007-02-062007-06-072001-02-15Van 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 347-3530308-8146http://hdl.handle.net/10204/1508http://hdl.handle.net/10204/1508The 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.730379 bytesapplication/pdfenCopyright: 2001 Elsevier Science LtdAfrican maize porridgeStarch digestibilityGlycaemic indexApplied chemistryFood sciencesNutritionArticleVan der Merwe, B., Erasmus, C., & Taylor, J. (2001). African maize porridge: a food with slow in vitro starch digestibility. http://hdl.handle.net/10204/1508Van der Merwe, B, C Erasmus, and JRN Taylor "African maize porridge: a food with slow in vitro starch digestibility." (2001) http://hdl.handle.net/10204/1508Van der Merwe B, Erasmus C, Taylor J. African maize porridge: a food with slow in vitro starch digestibility. 2001; http://hdl.handle.net/10204/1508.TY - Article AU - Van der Merwe, B AU - Erasmus, C AU - Taylor, JRN AB - 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. DA - 2001-02-15 DB - ResearchSpace DP - CSIR KW - African maize porridge KW - Starch digestibility KW - Glycaemic index KW - Applied chemistry KW - Food sciences KW - Nutrition LK - https://researchspace.csir.co.za PY - 2001 SM - 0308-8146 T1 - African maize porridge: a food with slow in vitro starch digestibility TI - African maize porridge: a food with slow in vitro starch digestibility UR - http://hdl.handle.net/10204/1508 ER -