Glycemic index of different varieties of yam as influenced by boiling, frying and roasting

Glycemic index of different varieties of yam as influenced by boiling, frying and roasting

Abstract Yam is one of the commonly consumed carbohydrate staples. The objective of this work was to investigate the effect of boiling, roasting, and frying on the glycemic index (GI) of white yam (Dioscorea rotundata), yellow yam (Dioscorea cayenesis), and water yam (Dioscorea alata). Yam tubers we...

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Bibliographic Details
Main Authors: Deborah Ampofo, Jacob K. Agbenorhevi, Caleb K. Firempong, Evelyn Adu‐Kwarteng
Format: Article
Language:English
Published: Wiley 2021-02-01
Series:Food Science & Nutrition
Subjects:
blood glucose response
carbohydrate
Dioscorea alata
Dioscorea cayenesis
Dioscorea rotundata
glycemic index
Online Access:https://doi.org/10.1002/fsn3.2087

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