Reference Number: 446
Year: 2019
Link: Link to original paper
Health: Diabetes | Glycemic response | Metabolic syndrome
Nutrition: Fibre | Resistant starch
Inclusions: Legumes
Summary
Plant origin, processing, and domestic preparation may affect the postprandial glycaemic response (PGR) of starchy foods. The objective of this study was to examine the possibility of integrating domestically cooked non-cereal starchy foods commonly consumed in Northeast Asia into glycaemic management diet, and compare their glycaemic characteristics with those of waxy and non-waxy whole grains and starchy beans. In a randomized crossover trial, ten healthy subjects consumed dried lily bulb (LB), lotus seed (LS), adlay (AD), waxy black rice (BR), millet (MI), and adzuki bean (AB), pre-soaked and each cooked for two time durations. Acute PGR tests and in vitro carbohydrate digestion were carried out for each test food. Both the LS and AB meals achieved low glycemic index (GI 21–51), while the other starchy foods failed to show significant difference with rice (GI 83–109). The hydrolysis indexes of LS and AB were 37.7%–61.1%, significantly lower than other test foods. The in vitro tests indicated that pre-soaking resulted in high rapidly digestible starch (RDS) and low resistant starch (RS). Careful choice of whole grain materials, minimized pre-soaking, and moderate cooking may be critical factors for successful postprandial glycaemic management for diabetic and pre-diabetic.
Significance of this study for the baker:
The adzuki bean, also known as the mung bean, is used within the legumes in our botanical blends. This study provides evidence that including a legume such as the adzuki bean into our blends supports a healthier glucose response. This is because they take longer to break down, the carbohydrates present in them release more slowly, which is great for blood sugar levels. One of the things we want to avoid when consuming bread is a spike in our blood sugar. Fermenting legumes also actually changes the structure of the insoluble fibre present. Insoluble fibre can cause problems for people who have IBS, but the long, slow fermentation essentially breaks down the insoluble fibre and allows for easier digestion (as seen in this study and this one, both by Marco Gobbetti).
