1. GLYCAEMIC INDEX VALUES OF LOCALLY AVAILABLE FOODS IN JAFFNA PENINSULA
Dr.Selladurai Pirasath,
Demonstrator,
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 some locally available foods 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. Materials and methods

6. Foods selection White rice (‘Bg- 11-11’) Brown rice (‘At- 402’)
Traditional foods
White rice (‘Bg ’)
Brown rice (‘At- 402’)
Parboiled rice (‘Mottaikarupan’)
Pittu [ Rice flour : Wheat flour = 1:2]
String hopper [ Rice flour : Wheat flour = 1:2]
TUBERS
potato (Solanum tubrosum)
cassava (Manihot esculenta)
LEGUMES
green gram (Vigna radiata)
chick pea (Cicer arietinum).

7. Fruits Bakery products Wheat flour bread Normal bun Butter cake
Hard bun
Rusk
Kathali plantain (S-Embul)
Kappal plantain (S-Kolikuttu)
Itharai plantain (S-Poo kesel)
Papaya
Jack fruit
Fruits

8. Food analysis

9. Subjects selection 22volunteers 11females and 11 males Mean body
mass index – 21.9
(±2.75) kgm-2
Mean age – 24.62
(±1.43) years
Mean height –
1.7 (±0.07) m
Mean weight –
63.42 (±10.5 kg
22volunteers
11females and 11 males

10. Determination of the peak glycaemic response to the glucose
75g glucose dissolved in 300mL water.
22 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.

11. Determination of peak glycaemic response to different food items
Each test food – 75 g digestible CHO food
Pilot study - 3 Volunteers
Elaborate study – 22 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.

12. Results and discussion

13. Peak glycaemic response to the glucose
Figure1: The mean glycemic response
for glucose at 30, 60, 90& 120min

14. Glycaemic index of different varieties of rice
Table 1: Proximate compositions of different
varieties of rice
Constituents %
White rice
Brown rice
Parboiled rice
Moisture
62.41
70.28
65.54
Total protein
1.53
1.78
2.18
Soluble dietary fiber
Trace
0.21
0.42
Insoluble dietary fiber
1.21
1.88
Total dietary fiber
2.09
2.30
Total digestible carbohydrate
26.22
22.19
23.10
Figure 2: The mean glycaemic index values
obtained in 22 volunteers for different
varieties of rice at 30min

15. Glycaemic index of Pittu & string hopper
Table 2: Proximate compositions of
pittu & string hopper
Constituents %
Pittu
String hopper
Moisture
47.43
53.67
Total protein
4.40
3.67
Soluble dietary fiber
0.45
0.43
Insoluble dietary fiber
1.56
1.45
Total dietary fiber
2.01
1.88
Total digestible carbohydrate
45.03
37.50
Figure 3: The mean glycemic index
Values obtained in 22 volunteers
for pittu & string hopper

16. Glycaemic index of tubers
Table 3: Proximate compositions of tubers
Constituents %
Cassava
Potato
Moisture
64.09
73.6
Total protein
0.45
2.99
Soluble dietary fiber
0.47
0.48
Insoluble dietary fiber
2.18
1.21
Total dietary fiber
2.65
1.69
Total digestible carbohydrate
32.25
20.17
Figure 4: The mean glycaemic index values
obtained in 22 volunteers for different
varieties of tubers at 30min

17. Glycaemic index of Legumes
Table 4: Proximate compositions of legumes
Constituents %
Green gram
Chick pea
Moisture
57.79
56.37
Total protein
7.59
6.01
Soluble dietary fiber
0.43
0.40
Insoluble dietary fiber
8.76
7.19
Total dietary fiber
9.19
Total digestible carbohydrate
25.43
29.62
Figure 5: The mean glycemic index values
obtained in 22 volunteers for legumes

18. Glycaemic index of bakery products
Figure 6: The mean glycaemic index valuesobtained
in 22 volunteers for bakery products at 30min

19. Table 5: Proximate compositions of bakery products Bread Normal bun
(%)
Bread
Normal bun
Butter cake
Hard bun
Rusk
Moisture
33.11
26.43
22.18
9.3
5.39
Fat
1.4
3.01
5.11
1.69
0.97
Soluble
Fiber
0.5
0.62
0.6
0.76
0.87
Insoluble
2.73
2.43
2.57
2.99
3.18
Total
3.23
3.17
3.75
4.05
Digestible
CHO
52.8
60.58
67.61
77.98
86.27

20. Glycaemic index of different varieties of plantains
Table 6: Proximate compositions of different
varieties plantain
Constituents %
kathali
kappal
Itharai
Moisture
64.46
65.39
63.73
Total protein
1.07
1.01
0.97
Soluble dietary fiber
0.32
0.49
0.67
Insoluble dietary fiber
2.43
2.21
2.98
Total dietary fiber
2.75
2.70
3.65
Total digestible carbohydrate
23.01
23.86
27.06
Figure 7: The mean glycaemic index values
obtained in 20 volunteers for different
varieties of plantains at 30min

21. Glycaemic index of Papaya & Jack fruit
Table 7: Proximate compositions of papaya
and Jack fruit
Constituents %
Jack fruit
Papaw
Moisture
78.40
86.50
Total protein
1.49
1.75
Soluble dietary fiber
1.47
1.90
Insoluble dietary fiber
3.34
1.71
Total dietary fiber
4.81
3.62
Total digestible carbohydrate
12.96
8.3
Figure 8: The mean glycemic index values
obtained in 20 volunteers for Papaya
and Jack fruit

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

23. Table 8: Comparision of Glycaemic response and Glycaemic index
values of basic foods using P values
Basic foods
Glycaemic Response
Glycaemic Index
White rice
P < P < 0.05
P < 0.05
P < P < 0.05
Brown rice
P < P < 0.05
Parboiled rice
P < P < 0.05
Pittu
P < P < 0.05
P < P < 0.05
String hopper

24. Table 9: Comparision of Glycaemic response and Glycaemic index
values of tubers and legumes using P values
Fruit items
Glycaemic Response
Glycaemic Index
Cassava
P < P < 0.05
P < 0.05
P < P < 0.05
Potato
Chick pea
P > P < 0.05
P > P < 0.05
Green gram
P > P < 0.05
P > P < 0.05

25. Table 10: Comparision of Glycaemic response and Glycaemic index
values of bakery products using P values
Bakery products
Glycaemic Response
Glycaemic Index
Bread
P > P < 0.05
P < 0.05
P > P < 0.05
Normal bun
Butter cake
Hard bun
P > P < 0.05
P > P < 0.05
Rusk
P > P < 0.05

26. Table 11: Comparision of Glycaemic response and Glycaemic index
values of fruit items using P values
Fruit items
Glycaemic Response
Glycaemic Index
Kathali
P < 0.05
Kappal
P < P > 0.05
P < P > 0.05
Itharai
P < P > 0.05
Papaw
Jack fruit

27. Conclusion LOW GI DIETS Pittu [ Rice flour : Wheat flour = 1:2]
String hopper [ Rice flour : Wheat flour = 1:2]
Chickpea
Green gram
Hard bun
Rusk
‘Kathali’ plantain
‘Kappal’ plantain
‘Itharai’ plantain
Papaw

28. INTERMEDIATE GI DIETS HIGH GI DIETS White rice (‘Bg- 11-11’)
Brown rice (‘At- 402’)
Parboiled rice (‘Mottaikarupan’)
White bread
Normal bun
Butter cake
Potato
Jack fruit
HIGH GI DIETS
Cassava

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

30. 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

31. Acknowledgement Supervisors Committee of SLMA Volunteers
Sincere thanks to
Supervisors
Committee of SLMA
Volunteers
University of Jaffna - Thilliampalam Kanagasabai research fund

32. Thank you