1. Dr.Selladurai Pirasath,
EFFECT OF BANANA ON
GLYCAEMIC INDEX
Dr.Selladurai Pirasath,
Faculty of Medicine,
University of Jaffna.

2. Supervisors: Prof: Vasanthy Arasaratnam, Vice-Chancellor, University of Jaffna. Dr.S.Balakumar, Senior Lecturer, Faculty of Medicine,

3. Objective
Determination of the glycaemic index of black gram based mixed meals, available in Jaffna.

4. Glycaemic Index
The Glycaemic Index is a numerical Index that ranks carbohydrates based on their rate of glycaemic response
Glycaemic Index uses a scale of 0 to 100
Standard foods-Glucose/white bread

5. Soluble fiber (viscous)
Effects of fiber
Soluble fiber (viscous)
Decreases rate of digestion
-impedes access to digestive enzymes
Decreases rate of absorption
Insoluble fiber
Little effect on digestibility of carbohydrate foods
Very large amount-lower the glycemic index of foods
Sugars in fiber-rich foods tend to be absorbed into
the bloodstream more slowly

6. What are the significances of GI?
Slow releasers of carbohydrates and are the best choices for
Overweight
Inactive people
sportsmen one or two hours before exercise
diabetics and hyperglycemic
persons with high triacylglycerols
Attention Deficit hyperactivity Disorder (ADD)

7. Advantages of low GI foods
Low GI foods are best because they help
To reduce the risk of diseases
To reduce overeating because are hunger satisfying and reduce appetite
To control blood sugar levels in diabetics
To reduce blood insulin levels and so reduce the undesirable effects of insulin resistance (e.g. coronary heart disease, obesity and type 2 diabetes)

8. Activate the fat storing enzyme, lipoprotein lipase
Disadvantages of high GI foods
Activate the fat storing enzyme, lipoprotein lipase
Encourage fat-storage

9. Materials and methods

10. Dhosai
Idly
Sambol
Sambar
‘Itharai’ (Green) plantain
FOOD ITEMS

11. Main breakfast meal in Sri Lanka made of blackgram,
‘Dhosai’
Main breakfast meal in Sri Lanka made of blackgram,
rice flour and ravae (1:1:1 ratio).
Preparation of ‘‘Dhosai’’
Black gram was soaked into water for 8 hrs and was grand in a domestic grinder. It was mixed with wheat flour and rice flour (1:1:1 ratio) and was fermented for overnight. ‘Dhosai’ was prepared from the mix by roasting with it in the pan for 5 min.
‘Idly’
Main breakfast meal in Sri Lanka made of blackgram and ravae (1:1 ratio).
Preparation of ‘‘Idly’’
Black gram dhal was soaked into water for 8 hrs and was grinded in grinder. It was mixed with ravae (1:1 ratio) and was fermented for overnight. ‘Idly’ was prepared from mix in a ‘Idly’ mould by steaming for 15 min.

12. ‘Sambol’
Complentary meal which is made; onions, Chilly, salt were added and grand in a domestic grinder. Then scraped coconut was added and grand for 10min.
‘Sambar’
Vegetable mixed curry which is made of; (Dubai) drum strict, yellow dhal, carrot ,brinjol and tomatoes were washed well in water and were cooked in water with onions and chilly for 20min.Then coconut milk powder and chili powder were added and cooked well.
‘Itharai’ (Green Banana) Plantain

13. Foods selection ‘Dhosai’ with ‘sambol’
‘Dhosai’ with‘sambol’ & plantain (‘itharai’)
‘Dhosai’ with‘sampar’
‘Dhosai’ with ‘sampar’ & plantain
‘Dhosai’ with‘sambol’ & ‘sampar’
‘Dhosai’ with ‘sambol’, ‘sampar’ & plantain
‘Idly’ with ‘sambol’
‘Idly’ with‘sambol’ & plantain (‘itharai’)
‘Idly’ with‘sampar’
‘Idly’ with ‘sampar’ & plantain
‘Idly’ with‘sambol’ & ‘sampar’
‘Idly’ with ‘sambol’, ‘sampar’ & plantain

14. Food analysis

15. Subjects selection 10volunteers 5females and 5 males Mean body
mass index – 20.73
(±2.63) kgm-2
Mean age – 20.05
(±0.92) years
Mean height –
1.63 (±0.08) m
Mean weight –
54.70 (±5.74) kg
10volunteers
5females and 5 males

16. Determination of the peak glycaemic response to the glucose
75g glucose dissolved in 300mL water.
10 volunteers.
Blood glucose level measured half hourly for 2 hours.
Glycaemic responses for glucose were calculated at 30, 60, 90 and 120min.
Blood glucose reached peak at 30min.

17. Determination of peak glycaemic response to different food items
Each test food – 75 g digestible CHO food
Pilot study - 3 Volunteers
Elaborate study – 10 Volunteers
Blood glucose level was measured half hourly for 2 hours.
Glycaemic responses for each test foods were calculated at 30,60,90 & 120 min.
Maximal glycaemic response obtained at 30 min.

18. Results and discussion

19. Peak glycaemic response to the glucose

20. Peak glycaemic response to ‘Dhosai’ with mixed meals

21. Peak glycaemic response to ‘Dhosai’ with sambol
Peak glycaemic response to ‘Dhosai’ with sambol & plantain
Peak glycaemic response to ‘Dhosai’ with sambol

22. Peak glycaemic response to ‘Dhosai’ with sambar
Peak glycaemic response to ‘Dhosai’ with sambar & plantain
Peak glycaemic response to ‘Dhosai’ with sambar

23. Peak glycaemic response to ‘Dhosai’ with sambol & sambar
with sambol , sambar& plantain
Peak glycaemic response to ‘Dhosai’ with sambol & sambar

24. Glycaemic index of different varieties of ‘Dhosai’ with mixed meals

25. Peak glycaemic response to ‘Idly’ with mixed meals

26. Peak glycaemic response to ‘Idly’ with sambol
Peak glycaemic response to ‘Idly’ with sambol & plantain

27. Peak glycaemic response to ‘Idly’ with sambar
Peak glycaemic response to ‘Idly’ with sambar & plantain

28. Peak glycaemic response to ‘Idly’ with sambol & sambar
Peak glycaemic response to ‘Idly’ with sambolsambar & plantain

29. Glycaemic index of different varieties of ‘Idly’ with mixed meals

30. Table 5: Proximate compositions of slide dishes
Food items
‘dhosai’
‘idly’
Total CHO
39.17 (±0.17)
19.83 (±0.70)
Total Protein
8.23 (±0.18)
14.12 (±0.27)
Total Digestible CHO
38.10(±0.18)
17.57(±0.27)
Total fiber
1.07(±0.0)
2.26(±0.0)
Soluble fiber
0.67(±0.0)
0.94(±0.0)
Insoluble fiber
0.40(±0.0)
1.32(±0.0)
Moisture
50.52 (±0.14)
62.61 (±0.53)

31. Table 5: Proximate compositions of slide dishes
Food items
‘sambol’
‘sampar’
‘itharai’ plantain
Total CHO
3.45 (±0.05)
4.47 (±0.08)
30.71 (±1.42)
Total Protein
2.63 (±0.25)
2.71(±0.12)
0.97 (±0.02)
Total Digestible CHO
2.22(±0.25)
3.81(±0.12)
27.06 (±1.42)
Total fiber
1.23(±0.01)
0.66(±0.0)
3.65 (±0.05)
Soluble fiber
0.83(±0.0)
0.39(±0.0)
0.67 (±0.04)
Insoluble fiber
0.40(±0.0)
0.27(±0.0)
2.98 (±0.03)
Moisture
66.06 (±0.61)
85.63 (±0.20)
63.73 (±1.41)

32. Statistical analysis
Glycaemic response and glycaemic index values were analyzed by Randomized Complete Block Design using SAS analytical package.

33. Table 8: Comparision of Glycaemic response and Glycaemic index
values of basic foods using P values
Basic foods
‘Dhosai’
‘Idly’
Sambol
P < 0.05
Sambol+Plantain
Sambar
Sambar+Plantain
Sambol+Sambar
Sambol+Sambar+Plantain

34. Conclusion Idly’ with ‘sambol’ & plantain LOW GI DIETS
INTERMEDIATE GI DIETS
Idly’ with ‘sambol’ & plantain
‘Dhosai’ with ‘sambol’
‘Dhosai’ with‘sambol’ & plantain (‘itharai’)
‘Dhosai’ with ‘sampar’ & plantain
‘Dhosai’ with‘sambol’ & ‘sampar’
‘Dhosai’ with ‘sambol’, ‘sampar’ & plantain

35. ‘Dhosai’ with ‘sampar’ ‘Idly’ with ‘sampar’
‘Idly’ with ‘sambol’
‘Idly’ with ‘sampar’ & plantai
‘Idly’ with‘sambol’ & ‘sampar’
‘Idly’ with ‘sambol’, ‘sampar’ & plantain
HIGH GI DIETS
‘Dhosai’ with ‘sampar’
‘Idly’ with ‘sampar’

36. EFFECT OF BANANA ON GLYCAEMIC INDEX

37. EFFECT OF BANANA ON GLYCAEMIC INDEX

38. Get the “Message” from research;
“CONSUMPTION OF SOLUBLE FIBER DIETS
DECREASE THE GLYCAEMIC INDICES”

39. References
Foster-Powell K, Holt SHA, Brand Miller JC. International table of glycaemic index and glycaemic load values. Am J Clin Nutr 2002;76:5-56.
Wolver TMS, Jenkins, DJA, Jenkins AL, Josse RG. The Glycaemic index: Methodology and Clinical Implications. Am J Clin Nutr 1991;54:
Mendosa, D. Glycemic Index. The glycemic index ranks foods on how they affect our blood glucose levels Available at

40. Acknowledgement Supervisors Volunteers
Sincere thanks to
Supervisors
Volunteers
Research Financial assistances by IRQUE medical study programme, Research fund of Faculty of Medicine, University of Jaffna, Thilliampalam Kanagasabai research fund, University of Jaffna & Diagnostic Vision, George Stewart Agencies (PVT) Ltd.
Presentation Financial sponsorship by Medical Institute of Tamils (MIOT),UK.

41. Thank you