Macronutrient Composition and Glycemic Index of Varied Prepared Meals of Irish Potatoes in Non Diabetic Subjects

Arit J. Ekpo^1, and Etukudo O. Jimmy²

¹Department of Biochemistry Faculty of Basic Medical Sciences, University of Uyo, Akwa Ibom State, Nigeria

²Department of Physiology, Faculty of Basic Medical Sciences, University of Uyo, Akwa Ibom State, Nigeria

Cite this paper:
Arit J. Ekpo and Etukudo O. Jimmy. Macronutrient Composition and Glycemic Index of Varied Prepared Meals of Irish Potatoes in Non Diabetic Subjects. American Journal of Food and Nutrition. 2016; 4(2):51-54. doi: 10.12691/ajfn-4-2-3

Abstract

The glycemic response of white potatoes consumed in Nigeria was determined using various methods of cooking. Twenty healthy volunteers aged 20 to 30 years participated in the study. Subjects consumed 50 g baked potato (Bp), boiled potato consumed hot (Boph), boiled potato consumed cold (Bopc), French fries potato (Ffp) and white bread (control). Blood glucose concentration was determined before and after the test meals. The post-prandial blood glucose concentration over a period of 2 hours were determined half hourly, after the consumption of the test meals and blood glucose curves were constructed to calculate the glycemic index of the test meals. The results revealed that the glycemic values of potatoes varied significantly (p<0.05) depending on cooking method, ranging from intermediate (boiled potatoes consumed cold) 55, to moderately high baked potatoes 74, boiled potatoes consumed hot 87. The French fries had glycemic value of 63 which are widely consumed all over the world including Nigeria. The glycemic index of potatoes is influenced by method of cooking and the white potatoes consumed in Nigeria have a moderately high glycemic index. Individuals who wish to minimize dietary glycemic index should be cautious of the prepared pattern of Irish potatoes.

Keywords:
Glycemic index post-prandial blood glucose Irish potatoes

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