Low Glycemic Index Modified Plantain Flour as Functional Foods

Abstract

One of the current tendencies in nutrition and health is consuming low-carbohydrate food products. Modified plantain flour was made from "var agung semeru" horn plantain (Musa paradisiaca formatypica). The flour were produced by spontaneous fermentation of plantain slices for 24 h at room temperature, retrogradation (two cycles of autoclaving following by cooling) process, and the combination of spontaneous fermentation with retrogradation process. The glycemic index (GI) of native and modified plantain flour was evaluated by teen volunteers. The results showed that the GI score decreased from moderate GI (65.84 - 66.03) to low GI (45.72 - 51.96) when two cycles of retrogradation process were applied. The combination process increased resistant starch content up to about five times, resulted in lowering the GI of the flour. It can be concluded that modified plantain flour by two cycles of retrogradation process or the combination process can be recommended for use in the diet of low GI. More research is needed to evaluate prebiotic properties of resistant starch-rich plantain flour.