| dc.description.abstract | The general objective of this study was to analyze the glycemic indices of fried, boiled, and steamed suweg. The specific objectives of this study were: (1) to analyse nutrient composition in processed suweg; (2) to analyse glycemic indices of processed suweg; (3) to analyse any statistical differences of glycemic indices of fried, boiled, and steamed suweg. This research consisted of three stages covered: (1) processing of suweg into three treatments (fried, boiled, and steamed), (2) analyzing of nutrient contents in suweg products, (3) measuring of glycemic index of three processed. Treatment affects the moisture(wet based/ wb) content of suweg which were on steamed, boiled, and fried suweg 73.61%, 80.25%, and 55.92% respectively. Protein content (dry based/ db) were 5.38%, 5.67%, and 3.92% respectively. Fat content (db) were 0.27% for steamed, 0.39% for boiled, and 11.41% for fried suweg. Total carbohydrate by difference content (db) for steamed, boiled, and fried suweg were 87.47%, 87.87%, and 79.03% respectively. Total dietary fiber (db) content were 29.02% for steamed, 34.99% for boiled, and 25.58% for fried suweg. Insoluble dietary fiber (db) content for steamed, boiled and fried suweg were 19.67%, 27.06% dan 19.47%, while soluble dietary fiber (db) were 7.93%, 11.72% dan 6.12% respectively. Glycemic index values of steamed, boiled, and fried suweg were 37.36, 45.58, and 24.68 respectively. Those three products were classified as low glycemic index category. Statistical analysis showed that treatment effected the glycemic index value | en |
