Hostname: page-component-5db58dd55d-htx7c Total loading time: 0 Render date: 2026-06-11T16:49:31.340Z Has data issue: false hasContentIssue false
  • English
  • Français

Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects

Published online by Cambridge University Press:  09 March 2007

Trinidad P. Trinidad ,
Divinagracia H. Valdez ,
Anacleta S. Loyola ,
Aida C. Mallillin ,
Faridah C. Askali ,
Joan C. Castillo  and
Dina B. Masa
Trinidad P. Trinidad*
Affiliation:
Food and Nutrition Research Institute, Department of Science and Technology, Bicutan, Tagig, Metro Manila 1631, Philippines
Divinagracia H. Valdez
Affiliation:
Food and Nutrition Research Institute, Department of Science and Technology, Bicutan, Tagig, Metro Manila 1631, Philippines
Anacleta S. Loyola
Affiliation:
Food and Nutrition Research Institute, Department of Science and Technology, Bicutan, Tagig, Metro Manila 1631, Philippines
Aida C. Mallillin
Affiliation:
Food and Nutrition Research Institute, Department of Science and Technology, Bicutan, Tagig, Metro Manila 1631, Philippines
Faridah C. Askali
Affiliation:
Food and Nutrition Research Institute, Department of Science and Technology, Bicutan, Tagig, Metro Manila 1631, Philippines
Joan C. Castillo
Affiliation:
Food and Nutrition Research Institute, Department of Science and Technology, Bicutan, Tagig, Metro Manila 1631, Philippines
Dina B. Masa
Affiliation:
Philippine Coconut Authority, Department of Agriculture, Elliptical Road, Diliman, Quezon City, Philippines
*
*Corresponding author:Dr Trinidad P. Trinidad, fax +63 2 837 6149, email tpt@fnri.dost.gov.ph
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the 'Save PDF' action button.

The glycaemic index (GI) of commonly consumed bakery products supplemented with increasing levels of coconut (Cocos nucifera) flour was determined in ten normal and ten diabetic subjects. Using a randomized crossover design, the control and test foods were fed in random order on separate occasions after an overnight fast. Blood samples were collected through finger prick before and after feeding and were analysed for glucose levels using a clinical chemistry analyser. The significantly low-GI (< 60) foods investigated were: macaroons (GI 45·7 (sem 3·0)) and carrot cake (GI 51·8 (sem 3·3)), with 200–250 g coconut flour/kg (P<0·05). The test foods with 150 g coconut flour/kg had GI ranging from 61·3 to 71·4. Among the test foods, pan de sal (GI 87·2 (sem 5·5)) and multigrain loaf (GI 85·2 (sem 6·8)) gave significantly higher GI with 50 and 100 g coconut flour/kg respectively (P<0·05). On the other hand, granola bar and cinnamon bread with 50 and 100 g coconut flour/kg respectively gave a GI ranging from 62·7 to 71·6 and did not differ significantly from the test foods with 150 g coconut flour/kg (P < 0·05). A very strong negative correlation (r– 0·85, n 11, P < 0·005) was observed between the GI and dietary fibre content of the test foods supplemented with coconut flour. In conclusion, the GI of coconut flour-supplemented foods decreased with increasing levels of coconut flour and this may be due to its high dietary fibre content. The results of the present study may form a scientific basis for the development of coconut flour as a functional food. However, the fat content of coconut flour-supplemented food should always be considered to optimize the functionality of coconut fibre in the proper control and management of diabetes mellitus.

Keywords

Glycaemic indexCoconut flourDiabetes

Information

Type
Research Article
Information
British Journal of Nutrition , Volume 90 , Issue 3 , September 2003 , pp. 551 - 556
Copyright
Copyright © The Nutrition Society 2003

References

Association of Official Analytical Chemists (1984) Official Methods of Analysis, 14th ed., pp. 249 and 251, Arlington, VA: AOAC.Google Scholar
Association of Official Analytical Chemists (1995) Official Methods of Analysis, Suppl. p. 991.43, Arlington, VA: AOAC.Google Scholar
Brand, JC, Calagiuri, S, Crossman, S, Allan, A, Roberts, DCK & Truswell, AS (1991) Low glycemic index foods improve long-term glycemic control in NIDDM. Diabetes Care 14, 95–101.CrossRefGoogle ScholarPubMed
Collier, GR, Giudici, S, Kalmusky, J, et al. (1988) Low glycemic index starchy foods improve glucose control and lower serum cholesterol in diabetic children. Diabetes Nutr Metab 1, 1–9.Google Scholar
Creutzfeldt, W (1983) Introduction. In Delaying Absorption as a Therapeutic Principle in Metabolic Diseases, p. 1 [Creutzfeldt, W and Folsch, RU, editors]. New York: Thiem-Stratton.Google Scholar
Fontvieille, AM, Acosta, M, Rizkalla, SW, et al. (1988) A moderate switch from high to low glycemic index foods for three weeks improves the metabolic control of type I (IDDM) diabetic subjects. Diabetes Nutr Metab 1, 139–143.Google Scholar
Food and Nutrition Research Institute (2000) Dietary Guidelines for Filipinos, revised ed. Metro Manila, Philippines: Department of Science and Technology.Google Scholar
Gannon, MC, Nuttall, FD, Neil, BJ & Westphal, SA (1988) The insulin and glucose response to meals of glucose plus various proteins on type II diabetic subjects. Metabolism 37, 1081–1088.CrossRefGoogle ScholarPubMed
Jenkins, DJA, Cuff, D & Wolever, TMS (1987) Digestibility of carbohydrate foods in an ileostomate: relationship to dietary fiber, in vitro digestibility and glycemic response. Am J Gastroenterol 82, 709–717.Google Scholar
Jenkins, DJA, Ghafari, A, Wolever, TMS, et al. (1982) Relationship between the rate of digestion of foods and post-prandial glycemia. Diabetologia 22, 450–455.CrossRefGoogle Scholar
Jenkins, DJA, Wolever, TMS, Leeds, AR, et al. (1978) Dietary fibres, fibre analogues and glucose tolerance: importance of viscosity. Br Med J 2, 1744–1746.CrossRefGoogle Scholar
Jenkins, DJA, Wolever, TMS, Vuksan, V, et al. (1989) “Nibbling versus Gorging”: Metabolic advantages of increased meal frequency. New Engl J Med 321, 929–934.CrossRefGoogle ScholarPubMed
Nuttall, FD, Mooradian, AD, Gannon, MC, Billington, C & Krezowski, P (1984) Effect of protein ingestion on the glucose and insulin response to a standardized oral glucose load. Diabetes Care 7, 465–470.CrossRefGoogle ScholarPubMed
Peters, AL & Davidson, MB (1993) Protein and fat effects on glucose response and insulin requirements in subjects with insulin-dependent diabetes mellitus. Am J Clin Nutr 58, 555–560.CrossRefGoogle ScholarPubMed
Scientific Review Committee, Health and Welfare Canada (1990) Nutrition Recommendations. Ottawa: Canadian Government Publishing Center.Google Scholar
Simpson, RW, McDonald, J, Wahlqvist, ML, Atley, L & Outch, K (1985) Macronutrients have different metabolic effects in non-diabetics and diabetics. Am J Clin Nutr 42, 449–453.CrossRefGoogle Scholar
Sullivan, DM & Carpenter, DE, (editors) (1993) Methods of Analysis for Nutrition Labeling, p. 402. Gaitherberg, MD: AOAC International.Google Scholar
Trinidad, TP, Valdez, DH, Mallillin, AC, Askali, FC, Chua, M & Maglaya, A (2001) Coconut Flour from Coconut Residue: a Promising Functional Food. Proceedings of the 37th COCO-TECH Meeting, July 17–21, Ho Chi Minh City, Vietnam Jakarta, Indonesia: Asia and Pacific Coconut Community.Google Scholar
Welch, IM, Bruce, C, Hill, SE & Read, NW (1987) Duodenal and ileal lipid suppresses postprandial blood glucose and insulin responses in man: possible implications for the dietary management of diabetes mellitus. Clin Sci 72, 209–216.CrossRefGoogle ScholarPubMed
Wolever, TMS (1990) The glycemic index. In Aspects of Some Vitamins, Minerals and Enzymes in Health and Disease, [GH Bourne, editor]. World Rev Nutr Diet 62, 120–185.CrossRefGoogle Scholar
Wolever, TMS, Jenkins, DJA, Jenkins, AL & Josse, RG (1991 a) The glycemic index: methodology and clinical implications. Am J Clin Nutr 54, 846–854.CrossRefGoogle ScholarPubMed
Wolever, TMS, Jenkins, DJA, Vuksan, V, Jenkins, AL, Wong, GS & Josse, RG (1991 b) Beneficial effect of low glycemic index diet in overweight NIDDM subjects. Diabetes Care 15, 562–566.CrossRefGoogle Scholar
Wolever, TMS, Jenkins, DJA, Vuksan, V, et al. (1992) Beneficial effect of a low glycemic index diet in type 2 diabetes. Diabetes Med J 9, 451–458.CrossRefGoogle ScholarPubMed
Wolever, TMS, Katzman-Relle, L, Jenkins, JL, Vuksan, V, Josse, RG & Jenkins, DJA (1994) Glycemic index of 102 complex carbohydrate foods in patients with diabetes. Nutr Res 14, 651–669.CrossRefGoogle Scholar
Wursch, P (1989) Starch in human nutrition. In Nutritional Value of Cereal Products, Beans and Starches [Bourne, GH, editor]. World Rev Nutr Diet 60, 199–256.Google Scholar