Reference Food Research Articles

Cost-Effectiveness of 4 Specialized Nutritious Foods in the Prevention of Stunting and Wasting in Children Aged 6-23 Months in Burkina Faso: A Geographically Randomized Trial.

ABSTRACTBackgroundThere is a variety of specialized nutritious foods available for use in programs targeting undernutrition, but evidence supporting the choice of product is limited.ObjectivesWe compared the cost-effectiveness of 4 specialized nutritious foods to prevent stunting and wasting in children aged 6–23 mo in Burkina Faso.MethodsFour geographic regions were randomly assigned to 1 of 4 intervention arms: Corn-Soy Blend Plus (CSB+) programmed with separate fortified vegetable oil (the reference food), Corn-Soy-Whey Blend (CSWB; a new formulation) with oil, SuperCereal Plus (SC+), and ready-to-use supplementary food (RUSF). We compared the effects of each intervention arm on growth (length-for-age z score (LAZ), weight-for-length z score (WLZ), end-line stunting (LAZ < −2), and total monthly measurements of wasting (WLZ < −2). Rations were ∼500 kcal/d, distributed monthly. Children were enrolled in the blanket supplementary feeding program at age ∼6 mo and measured monthly for ∼18 mo. Average costs per child reached were linked with effectiveness to compare the cost-effectiveness of each arm with CSB+ with oil.ResultsIn our sample of 6112 children (CSB+, n = 1519; CSWB, n = 1503; SC+, n = 1564; RUSF, n = 1526), none of the foods prevented declines in growth. Children in the SC+ and RUSF arms were not significantly different than those in the CSB+ with oil arm. Children in the CSWB with oil arm experienced higher end-line (measurement at age 22.9–23.9 mo) stunting (OR: 2.07; 95% CI: 1.46, 2.94) and more months of wasting (incidence rate ratio: 1.29; 95% CI: 1.09, 1.51). CSB+ with oil was the least-expensive ration in all costing scenarios ($113–131 2018 US dollars/enrolled child) and similar in effectiveness to SC+ and RUSF, and thus the most cost-effective product for the defined purposes.ConclusionsCSB+ with oil was the most cost-effective ration in the prevention of wasting and stunting in this trial. This trial was registered at clinicaltrials.gov as NCT02071563.

Effect of Oak Flour on Glycemic Index and Satiety Index of White Bread

Background: Low Glycemic Index (GI) and high Satiety Index (SI) foods have been associated with the decreased risk of chronic diseases and obesity. Objectives: The present study examined the effect of oak flour on GI, Glycemic Load (GL), and SI of white bread. Methods: This randomized crossover trial was conducted at Ahvaz University of Medical Sciences, Ahvaz, Iran, during the year 2017. To determine the GI, 10 healthy subjects consumed three bread types (white bread, bread containing 25% oak flour, and bread containing 50% oak flour) and reference food (glucose) containing 50 g of carbohydrates on separate occasions. Finger-prick blood samples were collected at fasting (0 min) and at 15, 30, 45, 60, 90, and 120 min after meal consumption. To determine the SI, 20 healthy individuals consumed 240 kcal portions of test bread types (white bread, bread containing 25% oak flour, and bread containing 50% oak flour) on separate occasions. The satiety ratings were collected at fasting and every 15 min for over 2 h after food ingestion to evaluate the SI. Results: There were no significant differences in the mean of blood glucose Incremental Areas Under the Curve (IAUC) between the test bread types (white bread: 2,883.2 ± 353.7 vs. 25% oak flour bread: 3,163.1 ± 214.7 vs. 50% oak flour bread: 3,245.1 ± 255.9) (P > 0.05). Also, no significant differences were observed between the mean of bread GIs (P > 0.05). The satiety IAUCs of both oak bread types (25% oak flour bread: 377.17 ± 59.83, 50% oak flour bread: 427.87 ± 55.46) were significantly greater than that of white bread (248.55 ± 46.45) (P < 0.001). The SI of both oak bread samples (25% oak flour bread: 202.48 ± 7.92, 50% oak flour bread: 266.25 ± 11.66) was significantly greater than that of white bread (100) (P < 0.001). Conclusions: The addition of oak flour did not modify the GI; however, it increased the SI of white bread and created a greater feeling of satiety.

Glycemic index and glycemic load of multigrain chapatti (Indian flatbread) in healthy adult individuals

Introduction: Chapatti is a common Indian breakfast cereal-based preparation prepared from whole wheat flour and is consumed as a staple in various parts of India, especially North India. A multigrain chapatti developed and glycemic index (GI) and glycemic load (GL) of both preparations are analyzed to find out whether high fiber, high protein ingredients interfere with the glycemic response. Methodology: Seventeen healthy adult men and women non-pregnant and non-lactating (18–45 years) were selected to volunteer the study. GI values were assessed using the standard method suggested by FAO/WHO 1998 (1). Participants in three different sessions were served with reference food i.e., aqueous solution of glucose, basic chapatti (made with 100% whole wheat flour) as reference food and multigrain chapatti (made with 70% whole wheat flour mixed with other grains, namely oats, soya bean, psyllium husk, jowar, and green gram dhal). Multigrain chapatti recipe was first standardized for the accuracy. Blood glucose concentration was analyzed using the one-prick finger capillary glucose analyzer in fasting state (0 min) and 15, 30, 45, 90, and 120 min, respectively, after ingestion of test food, GI was then calculated, and relative difference between GI of test and reference food was calculated, and statistical difference among different food was analyzed. Results: The GI value of the test food (multigrain chapatti) resulting from the analyses was 45.61 ± 18.06 for (104 g corresponding to 50 g available carbohydrate), and the GL value was 4.88 per serving, i.e., 30 g, which is comparably less when compare to basic chapatti made with 100% wheat flour (i.e., 94.95 g of wheat flour corresponding to 50 g available carbohydrate) 61.41 ± 21.37 and GL for one serving, i.e., 30 g, 9.45 ± 2. Conclusion: Inclusion of high fiber, nutrient-dense ingredients to recipe-like chapatti can be encouraged at the community level for improving dietary adequacy. These results can be considered as guidelines in the development of the healthy nutrient-dense product for consumers keen to pick healthy alternatives to their diets.

Glycemic Index and Load of Selected Ethiopian Foods: An Experimental Study.

Background Determining the glycemic index and load of foods has significant impact on meal planning for diabetes. However, there is no data on the glycemic index (GI) and glycemic load (GL) of Ethiopian foods. Therefore, the aim of this study was to analyze the glycemic index and glycemic load of Teff Injera, Corn Injera, and White Wheat Bread. Methods Experimental study design was conducted among selected healthy adults. Teff Injera, Corn Injera, and White Wheat Bread were selected as test foods for the study, and glucose was used as the reference food. The postprandial glucose concentrations in the blood were recorded at 0, 15, 30, 45, 90, and 120 minutes. The relative glycemic index of each food was calculated, and the presence of statistical difference in glycemic index among the three foods was analyzed. Results The mean age of the participants was 23 years (±1.6 years). The glycemic indexes of Teff Injera, White Wheat Bread, and Corn Injera were 36 (low), 46 (low), and 97 (high), respectively, and the glycemic loads were 7 (low), 14 (moderate), and 22 (high), respectively. There was a significant difference in glycemic index and load among the three food items (p < 0.001). Teff Injera had a much lower glycemic index and load compared with Corn Injera (p < 0.001) and White Wheat Bread (p = 0.03). Conclusions Teff Injera and White Wheat Bread have low glycemic index and are recommended to be consumed by diabetic patients, whereas Corn Injera has high glycemic index and is not recommended for diabetic patients. Therefore, Teff Injera should be considered globally in the dietary modification programs for diabetes.

Pharmacokinetics of AR19, an Immediate-Release Amphetamine Sulfate Formulation Designed to Deter Manipulation for Administration Via Nonoral Routes: Bioequivalence to Reference Racemic Amphetamine Sulfate, Dose Proportionality, and Food Effect

Objectives: We evaluated the pharmacokinetics (PK) of an investigational immediate-release amphetamine (AMP) sulfate formulation (AR19) designed to deter nonoral administration versus reference racemic amphetamine sulfate (RA-AMPH). We investigated AMP bioavailability from AR19, the effect of taking AR19 with food or sprinkling the capsules on food, and dose proportionality. Methods: Participants received AR19 (20 mg) or reference RA-AMPH (20 mg) (bioequivalence study) or AR19 5 or 30 mg (dose comparison study). Food effect study participants received AR19 (20 mg) as intact capsule while fasted or after high-fat/-calorie meal, or as pellets sprinkled on applesauce or yogurt (≥6-day washout). Blood samples were analyzed for dextroamphetamine (d-AMP) and levoamphetamine (l-AMP) PK: Cmax, AUClast, AUCinf, λz, T½, and Tmax. Safety was assessed. Results: Bioequivalence, dose comparison, and food effect studies included 36, 24, and 36 participants. The 90% confidence intervals (CIs) of Cmax, AUClast, and AUCinf for AR19 20 mg versus reference RA-AMPH or AR19 with intact capsule and meal or sprinkled AR19 pellets on food versus fasted were between 80% and 125%. Dose-normalized Cmax/D, AUClast/D, and AUCinf/D for AR19 5 versus 30 mg had CIs within 80%-125%. Mean ± standard deviation (SD) Tmax was comparable for AMP (d-AMP; l-AMP) following AR19 20 mg (2.84 ± 1.05; 3.05 ± 1.22) versus reference RA-AMPH (2.52 ± 0.75; 2.75 ± 1.00), and AR19 5 mg (2.48 ± 0.57; 2.65 ± 0.65) versus AR19 30 mg (2.55 ± 0.56; 2.72 ± 0.65). Mean ± SD Tmax for AMP (d-AMP; l-AMP) was higher with intact capsule and meal (5.59 ± 1.57; 5.59 ± 1.59) versus fasted (2.85 ± 0.76; 2.97 ± 0.79). No serious adverse events were reported. Conclusion: AR19 was bioequivalent to reference RA-AMPH. Bioavailability was similar at doses between 5 and 30 mg and was not impacted by meal consumption or sprinkling on food. AR19 at tested doses was well tolerated.

Assessment of food web recovery following restoration using resource niche metrics

The primary goal of habitat restoration is to recover the ecological structure, function, and services of natural ecosystems lost due to disturbance. Post-restoration success typically focuses on the return of a desired habitat type, consumer species composition, or abundance relative to a reference site. However, how energy flow responds to habitat restoration has not been widely studied, and there is a need to develop a better understanding of how energy flows through a restored vs reference ecosystem following restoration. We tested recently developed niche metrics as a tool to assess the degree of recovery of ecosystem energy flow and evaluate the success of habitat restoration. Using published stable isotope values from six systems, one to three years post-restoration, we used Bayesian mixing models to quantify resource use by consumers to generate food web hypervolumes for restored and reference habitats in each ecosystem and to quantify similarity in resource use between restored and reference systems. Our analysis showed that there were differences in restoration success at each restoration project between the restored and reference food webs, but two general patterns emerged in the early stages following restoration. Restoration efforts that restore biogenic habitats display lower levels of recovery of food web function than those that only restore abiotic habitat structural. Restoration increases the variability in basal resource use of consumers in food webs that rely heavily on one basal resource, while in food webs that relied on multiple basal resources consumers decrease variability in basal resource use. Our results demonstrate that hypervolume analysis is a powerful tool that can be used to quantify energy flow, the recovery of food web function, and measure restoration success.

Indeks Glisemik Kacang Buncis (Phaseolus vulgaris) dan Kacang Panjang (Vigna sesquipedalis) serta Uji Efek Hipoglisemiknya pada Tikus Sprague Dawley

Glycemic index (GI) of foods has been suggested as an additional parameter in selecting foods for the diabetic patients in nutritional management. GI was measured as the area under the postprandial blood glucose curve for a food expressed as a percentage of the area after the consumption of reference food (bread). In this research two legumes were investigated including snap bean (Phaseolus vulgaris L.) and yardlong bean (Vigna sesquipedalis). The objectives of this research were (i) to determine the IG of the beans and (ii) to investigate the effects of these legumes on serum glucose concentration of alloxan-induced diabetic rats. Ten health and normal volunteers (not diabetic) were provided. The volunteers took an overnight fasting, blood were drawn in the morning and analyzed for serum glucose. Then they were given the test beans containing total carbohydrates equivalent to 25-g glucose to be consumed. Blood samples were drawn for glucose measurement every 30 minutes until 120 min after meal. Serum glucose was determined enzymatically and the glucose responses were drawn graphically to calculate the GI of the beans. These beans were evaluated for their hypoglycemic properties in alloxan-induced diabetic rats. They were fed modified AIN 93 diets contain 20% of energy derived from snap bean or yardlong bean for 28 days. Serum glucose concentrations were measured weekly. It was found that with white bread as the food standard the GI of the snap bean and yard long bean were 43 and 86, respectively. In 28 days of diet intervention, snap bean decreased the serum glucose level by 73% (from 212mg/dL to 56mg/dL). Similar effect were found for the yardlong bean. This bean can reduced serum glucose level about 73% (from 224mg/dL top 61mg/dL), but both were similar to control diet that decreased the serum glucose level about 72% .

Relationships Among Dietary Cognitive Restraint, Food Preferences, and Reaction Times.

ObjectiveTo assess the associations between dietary cognitive restraint, disinhibited eating, and how taste and health perceptions relate to food preference; and further, whether cognitive restraint and disinhibited eating are associated with food preference decision reaction time.MethodsFive hundred and seventeen adults participated in the study. Dietary cognitive restraint and disinhibited eating were assessed using the shortened Three-Factor Eating Questionnaire (TFEQ-R18). Participants also completed a dietary decision-making task to examine their food-related decisions. Participants were presented with 50 food items and asked to rate them for health and for taste. Participants were then presented with a reference food item and comparison items one at a time and asked to indicate which of the two foods they would prefer to eat.ResultsParticipants with higher levels of cognitive restraint were more sensitive to health perceptions whereas those with higher levels of disinhibited eating were more sensitive to taste perceptions when indicating food preference. Reaction time analysis corroborated these results. Being classified as high for cognitive restraint was associated with faster reaction times if the preferred food was rated as healthier than the referent food. Conversely, being classified as high for disinhibited eating was associated with faster reaction times if the preferred food was rated as tastier than the referent food.ConclusionThe dietary decision-making task appears to capture distinct aspects of dietary restraint and disinhibition and may be useful in future studies to measure and/or alter levels of dietary restraint and disinhibition.

Glycemic Index of Five Ghanaian Corn and Cassava Staples

Glycemic index (GI) quantifies and measures the blood glucose raising effect of a food containing a specific amount of carbohydrate. Due to this concerns have been raised on the quality of carbohydrate and the indices that influence its metabolism. The objective of study was to investigate the effect of processing on the glycemic index of five Ghanaian corn and cassava staples. The research design was a cross over trial. Ten healthy subjects consisting of five males and five females were included in the study. Study subjects were served 50g of pure glucose containing 50g of available carbohydrate and 200ml of pure water. Glucose which served as the reference food was given to subjects on two different occasions. The subjects were also served specific 50g of abolo, akple, kafa, local kokonte and processed kokonte on specific days. The glycemic index figures were assessed by using official methods and reported as mean for the ten study subjects. Locally made kokonte had the least GI of 7 followed by processed kokonte which had a GI of 18 whiles kafa had a low GI of 29. Abolo had a medium GI value of 58 and akple also had a medium glycemic index value of 69. There was no significant difference between the GI of locally made kokonte and processed kokonte (p > 0.05) indicating processing had no significant effect on the GI of kokonte.

Glycemic Index and Load Responses of Indigenous Vegetable Sauces Among Healthy Young Female Adults

AbstractBackground: Diet-related chronic disease especially diabetes mellitus, cardiovascular disease (CVDs), obesity, hypertension and cancers is a major public health problem in Nigeria. The use of locally made foods has been advocated for in the management of diabetes mellitus in recent times.Methods: The recipe for the test food was developed and standardized. Proximate and dietary fibre analysis was carried out on the test food (okra, African spinach and lettuce sauces) and reference food (white bread). Thirty-six non-diabetic undergraduate students of Imo State University, Nigeria were selected after diabetes screening using oral glucose tolerance test (OGTT), glycated hemoglobin, anthropometric indices, blood pressure and other exclusion criteria. Subjects consumed a serving portion of vegetable sauce containing 25g of digestible carbohydrate. Postprandial plasma glucose was measured at 0, 15, 30, 45, 60, 90 and 120 minutes. The glycemic index and load was calculated per serving. Results were expressed in means, standard deviation and percentages. ANOVA was used in comparing the means while turkey test was used in separating the means using Statistical product for service solution (SPSS) version 22.0. The decision criteria was set at p&lt;0.05.Results: Moisture content ranged from 64.10±0.57% (okra sauce) to 64.62±0.66% (lettuce sauce) did not differ significantly (p&lt;0.05). Fat, fibre, and ash content higher in lettuce sauce 3.40± 0.24%, 1.69±0.1%2, and 4.40±0.24% respectively, carbohydrate was higher in African spinach (15.07±0.77%) while dietary fibre (3.26±0.01%), protein (15.15±0.09%) and energy (136.62±2.24 kcal) was higher in okra sauce. Sauces were not significantly different. White bread shows that moisture content was 17.62, fat 1.53%, protein 14.86%, ash 6.90%, carbohydrate 58.88%, energy 308.66kcal and dietary fibre 0.33.The anthropometric indices show that BMI of the subjects ranged from 23.12kg/m2 in African spinach sauce subjectsto 23.53kg/m2 (okra sauce subjects). WHR was highest in lettuce sauce subjects (0.84). All the subjects that participated were all females. HbA1C was higher in okra sauce (5.23%) group subjects. Systolic blood pressure was 119.08mmHg (African Spinach sauce subjects) while diastolic blood pressure was highest in lettuce sauce subjects (85.68mmHg). Pulse rate (85.17) was highest in okra sauce subject. The IUAC for the white bread was significantly (p&lt;0.05) higher in all the subjects compared to the vegetable sauces with a high glycemic index and load of 93.25 and 54.91 respectively. African spinach sauce had a lower postprandial plasma glucose peak of 88.00mg/dl at 60 minutes compared to okra and lettuce sauces. All the vegetable sauces had a low glycemic index of 17.02 (okra sauce), 14.05 (African spinach) and 36.76 (lettuce) and low glycemic load was 0.75, 0.38 and 3.80 for okra, African spinach and lettuce sauces respectively.Conclusion: All the vegetable sauces studied should be used while planning meal for the diabetic patients.Keywords: vegetable sauces, glycemic response, healthy adults

Does food insulin index in the context of mixed meals affect postprandial metabolic responses and appetite in obese adolescents with insulin resistance? A randomised cross-over trial.

The food insulin index (II) is a novel classification to rank foods based on their physiological insulin demand relative to an isoenergetic reference food and may be a valid predictor of postprandial insulin responses and appetite. The present study aimed to compare the postprandial metabolic responses and appetite sensations to two macronutrient- and glycaemic index-matched meals with either high or low II in obese adolescents with insulin resistance (IR). A randomised, single-blind and cross-over trial included fifteen obese adolescents aged 12-18 years with IR. All participants were provided with two different breakfasts: low glycaemic index, low insulin index (LGI-LII) and low glycaemic index, high insulin index (LGI-HII), with a 1-week washout period between meals. At time 0 (just before breakfast), 15, 30, 45, 60, 90, 120, 180 and 240 min after the meal, serum glucose, insulin and C-peptide levels and appetite scores were measured. At the end of 4 h, participants were served ad libitum lunch. Early (0-30 min), late (45-240 min) and total (0-240 min) postprandial insulin responses were lowered by 56·1, 34·6 and 35·6 % after the LGI-LII meal v. LGI-HII meal (P < 0·05). The feeling of hunger was also decreased by 25·8 and 27·5 % after the LGI-LII meal v. LGI-HII meal during the late and total responses (P < 0·05). The calculation II of meals or diets may be a useful dietary approach to reduce postprandial hyperinsulinaemia and the perceived hunger in obese adolescents with IR.

Glycemic Index of Taro Stem Flour (Colocasia Esculenta) in Male White Rats

Taro plants are food crops that have many benefits, including leaves, stems, and taro tubers. In 100 g of taro rods there are 20 mg of phosphorus, 60 mg of calcium, 400 mg carbohydrate, 100 mg of fiber and other minerals. This study aims to determine the value of glycemic index of taro stem flour (Colocasia esculenta) in male white rats. Test animals used were 10 rats given 0.9 g/200 g BB of pure glucose (food reference). For two hours of reference food consumption, blood samples were taken every 30 minutes to measure their glucose levels (measurement of glucose levels at 0, 30th, 60th, 90th, and 120th minutes). Interval of 3 days, done the same thing by giving 0.9 g/200 g BB of taro stem flour (as test food). The results showed that taro stem flour had a value of 95.895 glycemic index an included in high category (&gt; 70). Foods that have high glycemic index values can be consumed by people with hypoglycemia and people who are not obese.

Dietary Guidelines Are Not Met by In-Home Child Care Providers in Low-Income Areas

ObjectiveThe goals of this study were to describe (1) the dietary quality of foods and beverages served by in-home child care providers in low-income areas in Michigan and (2) the extent to which they align with the Dietary Reference Intakes and food group recommendations. DesignCross-sectional, observational. Food and beverages served were examined using direct diet observation. SettingChild care provider homes. ParticipantsIn-home child care providers (n = 116) from rural and urban Michigan counties (n = 24) were recruited from the Great Start to Quality child care database. Main Outcome MeasuresDietary quality (food groups and nutrients) of food and beverages served by 116 providers to 378 children, aged 2–5 years, for 1 lunch and a snack. AnalysisAverage food group and nutrient scores were compared with Dietary Reference Intakes and food group thresholds using the Wilcoxon rank sum test (significance at <.05). ResultsFindings indicate overserving of refined grains, protein, carbohydrates, added sugars, and sodium and underserving of whole grains and vegetables. Nutrients exceeding recommendations included vitamins A, C, and D, folate, calcium, zinc, and magnesium, whereas iron and potassium were underserved. Conclusions and ImplicationsTailored efforts are needed to address shortcomings in meeting dietary recommendations among in-home child care providers to enhance child nutrition.

Determination of Glycemic Index and Glycemic Loads of Commonly Consumed Food Items of Cassava and Sweet Potato of Bench Maji Zone, South West Ethiopia 2017

Introduction: Glycemic index is an important parameter designed to quantify the relative blood glucose response of foods in comparison with reference glucose. Determination of glycemic index and loads of carbohydrate- rich foods play as tools of nutritional guidelines for glycemic control and to reduce the risk of diabetic complications. Thus, the aim of this study was to determine glycemic index and glycemic loads of cassava and sweet potato of commonly consumed food items of Bench-Maji, south west Ethiopia.&#x0D; Materials and Methods: The 23 healthy subjects were participated in the study from Ethiopia; the mean age was 27 ± 2 years. The matured cassava and sweet potato food items were processed by washed, peeled and cooked in water (gentle boiling at 90 Co) for 20 minutes. Participants were informed to consume 50 g of carbohydrate portions of tested and reference foods. Blood sample were collected at 0 (fasting), 30, 60 and 120 minutes after ingestion of tested and reference foods. Glycemic index value of foods was calculated from the ratio of incremental area under the glucose curves of the foods. Glycemic loads for each food was determined from its glycemic index value and carbohydrate content. Data were statistically analysed by ANOVA and differences between means identified by the student t-test.&#x0D; Results: The cassava and sweet potato had a medium glycemic indices (GI: 60), in spite of they generated a high glycemic loads of 26 and 24 respectively. The cassava and sweet potato had significantly lower (p&lt;0.0001) blood glucose response was noticed as compared to white bread. There was no difference of GI and GL of tested foods within the participants and statistically not significant (p&gt;0.05).&#x0D; Conclusion: This study showed that the cassava and sweet potato foods had a medium glycemic index and high glycemic loads. The tested foods had significantly lower blood glucose response as compared to reference food of white bread. The resulted GI and GL data of tested foods could be help as guide of food choices to control glycemic level and to reduce the risk of diabetic complications.

NILAI INDEKS GLIKEMIK PADA BERBAGAI PEMANGKASAN DAUN DAN UMUR PANEN TALAS KIMPUL

ABSTRACT The research was conducted from October 2017 to February 2018. The experimental material used in the research was Talas Kimpul. The research was factorial in the form of randomized block design. The aim of the study was to determine whether the treatment of pruning and different harvesting time the glycemic index value in Talas Kimpul. The treatments of leave pruning in this study consisted of; without pruning, pruning by leaving 4 leaves, and pruning by leaving 6 leaves. On the other hand, the harvest times treatment is on 6 months, 7 months, and 8 months. 9 respondents were tested for blood glucose. Fasting blood glucose examination results, 30, 60, 90, and 120 minutes after subjects consumed reference food (pure glucose) and test food (boiled taro from each treatment). Each treatment was given a span of 2 days to avoid bias from each food tested. The results showed that the glycemic index value of Talas Kimpul did not depend on the pruning and harvest times.

2274-PUB: Glycemic Index and Response of Plant-Based Nutritional Supplement and Its Subjective Satiety in Indian Adults

Background: The major nutritional challenges faced by individuals with diabetes in South Asia is adhering to dietary advocacy and providing optimal nutrition with adequate protein and dietary fibre as they usually consume very high carbohydrate diet. This is particularly a concern in vegetarians. Aim: The objective of the study was to assess the Glycemic Index (GI) and Glycemic Response (GR) of two different flavors of a plant based nutritional supplement specially designed with high protein and fibre. The subjective satiety was also assessed. Methods: In all, fifteen overweight/obese subjects aged 18-45 years were recruited. After overnight fasting, blood samples were drawn at -5 and 0 minutes. Test and reference food providing available carbohydrates of 25g each was consumed by the participants. The capillary blood samples were drawn at 15, 30, 45, 60, 90 and 120 minutes. Participants underwent 3 days of reference food testing and 1 day of test food test in random order with 2 days of wash out period. The GI was assessed using validated ISO, 2010 protocol. Satiety index was measured using Visual Analog Scale (VAS). The dietary intake of the subjects for previous day and the test day was measured by 24-hour dietary recall. The Incremental Area Under the Curve (IAUC) was calculated using the trapezoid rule. The study was registered in the clinical trial registry of India, CTRI/2018/04/012979. Results: The GI and GR of both flavors of the supplement was categorized as low GI. The GI and GR of Flavor 1 was 27.3±4.8 and 16.4 ±2.6 (Mean ± SEM) respectively. For Flavor 2 the GI and GR was 36.7±4.4 and 25.7 ± 2.3 (Mean ± SEM). For Flavor 1, 60% of participants reported feeling hungry only after 3 hours, showing good satiety. Conclusion: The plant based high fibre high protein supplement, along with regular meal could help in reducing the postprandial glycemic response and improve satiety. Disclosure V. Mohan: None. V. Parthasarthy: None. R. Jeevan: None. G. Viswanathan: None. K. Vasudevan: None. G. Nagamuthu: None. G. Rajagopal: None. P. Karthikeyan: None. S. Shanmugam: None. R. Anjana: None. R. Unnikrishnan: None. S. Vasudevan: None. A. Toppo: Employee; Self; Dr. Reddys Laboratories. S. Mehta: Employee; Self; Dr. Reddys Laboratories. S.A. Acharya: Employee; Self; Dr. Reddys Laboratories. R.M. Bhoite: Employee; Self; Dr. Reddys Laboratories.

Development of a DNA Barcoding-Like Approach to Detect Mustard Allergens in Wheat Flours.

The spread of food allergens is a topic of global importance due to its impact on public health. National and International regulations ask food producers and manufacturers to declare product compositions on the label, especially in case of processed raw materials. Wheat flour (Triticum aestivum) can be contaminated by a wide range of species belonging to the Brassicaceae in the field or during grain harvests, storage, and processing. Among them, mustards (Brassica nigra, Brassica juncea and Sinapis alba) are well known allergenic species. Often, food quality laboratories adopt an ELISA approach to detect the presence of mustard species. However, this approach shows cross-reactivity with other non-allergenic species such as Brassica napus (rapeseed). In the last few years, DNA barcoding was proposed as a valid identification method, and it is now commonly used in the authentication of food products. This study aims to set up an easy and rapid DNA-based tool to detect mustard allergenic species. DNA barcoding (matK and ITS2) and chromosome markers (A6, B, C1 genome regions) were selected, and specific primers were validated on incurred reference food matrices. The developed test was proven to be able to distinguish mustard from rapeseed and wheat, overcoming cross-reactivity with Brassica napus.

Molecular Identification of Green Algae, Spirogyra Porticalis, along Parts of River Kaduna and its Potential for Singlecell Protein (SCP) Production

The freshwater alga spirogyra porticalis, a filamentous chlorophyte, was collected and identified on the basis of morphology and molecular characteristics. The nutritional composition of the Alga (protein, carbohydrate, moisture, fat, ash) were determined using the AOAC, Official Methods of Analysis. The components of Single Cell Protein (SCP) were determined using method of proximate analysis. The total content of protein (% dry weight) ranged from 12.46-16.89%, carbohydrate from 34.72-39.25%, moisture from 12.97-16.75%, fat from 20.17-22.03%, ash from 10.78-15.98%. The result revealed that this Macroalga has an appreciable amount of protein, carbohydrate, moisture, fat, and ash. Amino acids composition determines the protein quality of Algae. Hence, the amino acids present in the algal sample were extracted and estimated using an automated amino acids Analyzer. The results have shown the presence of the following amino acids; Leu, Lys, Ile, Phe, Val, His, Arg, Met, Trp, Thr, Pro, Tyr, Gly, Glu, Asp, Cys, Ser, Ala. The essential amino acids (Leu, Lys, Ile, Phe, Val, His, Arg, Met, Trp, Thr) profile of the alga as compared with conventional protein sources and the WHO/FAO reference pattern of essential amino acids (g per 100 protein), reveals that the levels of the essential amino acids in the alga were either similar to or greater than the levels of the same amino acids in the reference foods and WHO/FAO reference pattern. Thus, results of the present study shows that S.porticalis is a potential source of single cell protein, and may be of use to the food industry as a source of ingredients with high nutritional value. S. porticalis can provide a dietary alternative due to its nutritional value and its commercial value can be enhanced by improving the quality and expanding the range of freshwater macroalgae based products.

Glycemic index of ten commercially Indonesian rice cultivars

Ten Indonesian rice cultivars (Inpari 32, Sintanur, Inpago Unsoed 1, Sulutan Unsrat 2, Memberamo, Way Apo Buru, Bestari, Pepe, Situ Bagendit, and Logawa) were analysed for glycaemic index (GI). Wistar rats were randomly selected and after overnight fast were given a portion containing 0.44 g available carbohydrate of different cultivars cooked rice (test foods) or glucose (reference food) on separate occasions. Blood glucose responses were determined at fasting and during the postprandial periods over the next 2 h and we calculated the incremental area under the blood glucose response curve (IAUC). GI value was determined by dividing IAUC for test foods by IAUC for reference food and multiplying by 100. There were significant differences (p < 0.001) between GI values for Inpari 32 (74.54 ± 4.68), Sintanur (91.36 ± 1.28), Inpago Unsoed 1 (94.11 ± 5.93), Sulutan Unsrat 2 (83.56 ± 5.87), Memberamo (92.78 ± 3.69), Way Apo Buru (71.53 ± 7.71), Bestari (87.76 ± 12.69), Pepe (70.61 ± 10.69), and Situ Bagendit (81.81 ± 5.63) rice cultivars and all classified as high GI. However, Logawa (54.39 ± 1.49) cultivar was classified as low GI. Therefore, we have an urgent need to develop low GI rice cultivars via breeding technologies.

A Short Study Exploring the Effect of the Glycaemic Index of the Diet on Energy intake and Salivary Steroid Hormones.

Background: The glycaemic index or load (GI or GL) is a concept for ranking carbohydrate-rich foods based on the postprandial blood glucose response compared with a reference food (glucose). Due to the limited research investigating the effect of the GI or GL of the diet on salivary steroidal hormones, this explorative short study was conducted. Methods: 12 female participants consumed a low GI and a high GI diet for three days each, followed by a washout period between each intervention. Saliva was collected at baseline, and following the low or high GI diets. Cortisol and testosterone concentrations were measured by enzyme-linked immuno-sorbent assay (ELISA). Results: GI and GL were significantly different between the low and high GI diets (p < 0.001). There was a small but significant increase in salivary cortisol after the high GI diet (7.38 to 10.93 ng/mL, p = 0.036). No effect was observed after the low GI diet. Higher levels of testosterone were produced after the low GI diet (83.7 to 125.9 pg/mL, p = 0.002), and no effect was found after the high GI diet. The total intake of calories consumed on the low GI diet was significantly lower compared to the high GI diet (p = 0.019). Conclusions: A low GI diet was associated with a small but significant increase in salivary testosterone, while a high GI diet increased cortisol levels. Altering the GI of the diet may influence overall energy intake and the health and wellbeing of female volunteers.