This presentation is gotten from a researched work utterly referenced.

1. A SEMINAR PRESENTATION OF A RESEARCHED WORK
TITLED
INFLUENCE OF DIFFERENT PROCESSING METHOD ON THE
GLYCEMIC INDEX OF GREEN PLANTAIN (MUSA PARADISIACA)
BY
FALEMARA FRANK BOLUWATITO
FEBRUARY, 2019.

2. AUTHORS
• Adegboyega O.K.
• Adeniyi TA, Sanni LO, Barimalaa LS, Hart A.D.
• Akomolafe O.M, Aborisade A.T.
• Bahado-Sigh P.S, Wheatley M.H, Ahmad E.Y, Morrison A, Asemota H.N
• Barham D, Trinder P.
• Collier G, McLean A, O’Dea K.
• Fasanmade A.A, Anyakudo M.M.C.

3. SYNPOSIS
oAbstract
oIntroduction
oMaterials & Methods
oResults
oDiscussion
oConclusion
oReferences
oThank you for listening.

4. ABSTRACT
AIM: This study is aimed to determine the influence of different processing method on the
Glycemic indices (insulin response) of unripe plantain.
METHODOLOGY AND RESULTS: Unripe plantain was processed by frying, roasting and
boiling. 30 human volunteers consumed individually 161g of different plantain diets prepared
equivalent to 50g available carbohydrate or glucose after 10-12 hours over night fast. The venous
blood samples were drawn at 30 minutes intervals for 2 hours after fasting blood glucose test.
Using the glucose oxidase method, the blood glucose levels after feeding were determined. The
areas under curve were calculated by trapezoid method. The glycemic index values for unripe
plantain diets where 45, 46 and 44. For fried, boiled and roasted respectively. There were
significant differences (P <0.05) in the glycemic indices of the unripe plantain based on their
different processing method. This study explicit that the glycemic indices of unripe plantain can
be influenced by various processing methods.
KEYWORDS: Processing, Plantain Diets, Glycemic Index, Blood Glucose

5. INTRODUCTION
 GLYCEMIC INDEX: Glycemic indices(GI) is the number associated with the
carbohydrates in a particular type of food that indicate the effect of the carbohydrate
on blood glucose level.
 CARBOHYDRATES are macromolecules that contains Polyhydroxylated aldehydes or
ketones, or substances that yield such compounds on hydrolysis
 FACTORS AFFECTING GLYCEMIC INDEX OF FOOD
1. Particle size.
2. Speed of eating.
3. Chemical composition of starch.
4. Protein or Fat content.
5. Processing method.

6. INFLUENCE OF PROCESSING METHODS ON GI OF
UNRIPE PLANTAIN
PROCESSING METHODS EXAMINED
1. Boiling.
2. Roasting.
3. Frying.
MATERIALS USED
• Unripe plantain
• Groundnut Oil
• Glucose oxidase reagent
• Fluoride oxalate bottle
• Spectrophotometer
• Needle and syringe
• Salts

7. • Water
• Knife
• Wire guaze
• Hot charcoal stove.
METHOD
• Boiled plantain (Bp)
Freshly harvested unripe plantain (Musa paradisiaca) was peeled and 5 kg quantity
was cut into (10 mm long) and was boiled in 5 L of water containing 1 gm of salt for
1h. The water was drained and the plantain was served to the subjects.

8. • Fried plantain (Fp)
The unripe plantain was sliced diagonally into pieces (2 mm thick),
0.5 gm salt was sprinkled on the sliced plantain and it was deep
fried in 2 L of preheated groundnut oil for 20 min, until golden
yellow/brown color developed. The fried plantain were placed on
paper napkins to drain off the excess oil and served to the subjects.

9. • Roasted plantain (Rp)
Fingers of peeled unripe plantain were placed on a wire gauze over
a red-hot charcoal stove and roasted for 30 min with frequent
turning to prevent the plantain from charring. When the plantain
was brown evenly, the plantain was removed and served to
subjects. This is called “bolae” or “bolle” in southern Nigeria.

10. RESULTS
Table 1: Mean Blood glucose response for standard glucose and unripe
plantain after consumption.
• Time Standard Unripe plantain
(min) glucose Boiled Fried Roasted
0 84mg/dL 84mg/dL 87mg/dL 84mg/dL
30 140mg/dL 99mg/dL 107mg/dL 100mg/dL
60 95mg/dL 108mg/dL 105mg/dL 96mg/dL
120 92mg/dL 83mg/dL 100mg/dL 88mg/dL
180 93mg/dL 90mg/dL 87mg/dL 84mg/dL

11. Fig 1: Graphical representation showing the glucose respond area for boiled plaintain
and control (glucose D)

12. Fig 2: Graphical representation showing the glucose respond area for roasted plantain
and control (glucose D)

13. Fig 3: Graphical representation showing the glucose respond area for fried plantain and
control (glucose D)

14. RESULTS
• Determination of Glycemic Index
Glycemic index is calculated as the incremental area under the curve
(iAUC) for blood glucose after consumption of a test food divided by the area
under curve (iAUC) of a reference food (glucose D) multiplied by 100.
• Table 2 Glycemic index for unripe plantain menu
Treatment Mean
• Roasted plantain 43.8±1.79
• Boiled plantain 45.8±3.21
• Fried plantain 45.5±1.64
According to GI food can be classified into 3 groups:
1. Food with low Gl (GI = 55% or less)
2. Food with medium GI (GI = 56%-69%)
3. Food with High GI (GI = 70% or more)

15. DISCUSSION
EFFECT OF BOILING ON UNRIPE PLANTAIN.
Cooking of the plantain allowed the starch granules to swell,
gelatinize (due to the penetration of water in the granules with
raised temperature) and increase the availability for amylase
digestion thereby increasing the starch digestibility. That’s why
boiling showed higher value than frying and roasting method.

16. EFFECT OF FRYING ON UNRIPE
PLANTAIN
The presence of oil during frying accounted for the
increased fat which explicitly caused retardation in
starch degradation by (amylose) forming complex with
lipid to form amylose-lipid complex consequently
reducing the rate of amylosis (hydrolysis of amylose) and
thus delaying the gastric emptying and response.

17. EFFECT OF ROASTING ON UNRIPE
PLANTAIN
Roasted plantain had the lowest glycemic index due to the
fact that the heat supplied by roasting was not sufficient
to fully gelatinize the starch granules thus making it
resistant for amylase digestion and implemented slow
release of glucose into the blood stream.

18. CONCLUSION
The roasted plantain meal had the lowest Glycemic index of all the
processed test meal. The knowledge of an effective processing method for
food to control and reduce hyperglycemia is essential in the treatment of
diabetes. This is because diet management is crucial to control spikes in
blood glucose levels. The finding of this study is useful for healthcare
providers and nutritionists in diabetes education.

19. REFERENCE
• Brand-miller, J., Foster – Powell, K and Colagujri S. (1996). The glycemic
index factor: the glycemic index solution. 44-46.
• Booher C.E. Behan I and McNeans E. (1951) Biologic Utilization of
unmodified and modified food starches. J Nutr 45:75-99.
• Brounds F., Bjorck, I., Frayn, K.N., Gibbs, A.I., Lang, V., Slama, G and
Wolver, T.M. (2005).
• Glycemic index methodology, Nutr. Res. 18:145/
• David, B. 2002. AUC calculation using trapezoid rule: www.Boomet org.
• Igwe, C.U., Ojiako, A.O., Emejulu, A.A and Iweke, A.V. Venket,
Phytochemical Analysis of
• plants traditionally used in malaria treatment in southeastern Nigeria.
Journal of Research in Biochemistry 1:015-022.

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and Type) in the Prevention and Management of Diabetes:
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21. THANKS
FOR
LISTENING