African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 924

Full Length Research Paper

Glycemic indices of processed unripe plantain (Musa paradisiaca) meals

Oboh Henrietta Ayodele* and Erema Victor Godwin
Department of Medical Biochemistry, School of Basic Medical Science, College of Medicine, University of Benin, Benin City, Edo state, Nigeria
Email: [email protected]

  •  Accepted: 09 August 2010
  •  Published: 31 August 2010



 The glycemic response of processed unripe plantain (Musa paradisiaca) commonly consumed in Nigeria were assessed using sixty healthy subjects. The post-prandial serum glucose concentration over a period of 2 h were determined half hourly, after the ingestion of the test foods. Blood glucose curves were constructed to calculate the glycemic index of the test foods. The results revealed that the Glycemic Indices (GI) of boiled plantain (Bp), fried plantain (Fp), roasted plantain (Rp), boiled and pounded plantain (BPp) and plantain flour (Pf) did not show any differences at (p < 0.05). However, roasted plantain gave the lowest glycemic index and the value was significantly lower than the other test foods. The processed plantain meal elicit low postprandial rise of blood glucose and can be recommended for use in the diet of diabetic Nigerians.


Key words: Plantain (Musa paradisiaca), food processing (boiling, roasting, frying, drying and pounding), Glycemic index, post prandial blood glucose,  diet for diabetics.