Carbohydrate-rich foods: glycaemic indices and the effect of constituent macronutrients

Abstract

The glycaemic index (GI) ranks foods according to their acute glycaemic impact and is used in planning meals for patients invoking glycaemic control through diet. Kurakkan (Eleusine coracana) flour roti, rice flour roti, atta flour roti, boiled breadfruit (Artocarpus altilis/Artocarpus communis) and boiled legumes (mungbean, cowpea and chickpea) were categorized as low-GI foods (relative to white bread; Prima Crust Top™), and the corresponding GI (± standard error of the mean) values were 70±8, 69±7, 67±9, 64±7, 57±6, 49±8 and 29±5, respectively. Kurakkan flour pittu and wheat flour roti were classified as medium-GI foods with GI values of 85±6 and 72±6. Hoppers, rice flour pittu, wheat flour pittu and Olu-milk rice (seeds of Nymphaea lotus) were categorized as high-GI foods, and the corresponding GI (± standard error of the mean) values were 120±8, 103±7, 101±8 and 91±8, respectively. The GI values significantly (P<0.01) and negatively correlated with the insoluble dietary fibre (ρ = − 0.780), soluble dietary fibre (ρ = − 0.712) and protein (ρ = − 0.738) contents in grams per 100 g digestible starch containing foods.

• Breakfast meals
• dietary fibre
• fat
• glycaemic index
• protein