Influence of potato Variety on Phenolic Content, <i>In-vitro</i> Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya

Marliyn Wangui Muthee; Joseph Ochieng Anyango; Joseph Wafula Matofari

doi:doi:10.11648/j.jfns.20210903.11

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Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya

Marliyn Wangui Muthee, Joseph Ochieng Anyango, Joseph Wafula Matofari

Published in Journal of Food and Nutrition Sciences (Volume 9, Issue 3)

Received: 1 May 2021 Accepted: 19 May 2021 Published: 27 May 2021

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Abstract

With the changing of lifestyles globally, the demand for ready-to-eat (RTE) foods has increased. However, most of these RTE foods have been associated with intermediate (55-70) to high glycaemic index (GI) (>70) linked to high incidences of type 2 diabetes. Nyandarua County in Kenya is a major producer and consumer of potato and has the second highest type 2 diabetes prevalence (10.8%). Therefore, there is need to investigate whether there is a relationship between the potato and potato products consumed and the high type 2 diabetes prevalence. Total phenolic content (TPC), dry matter, and the levels of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) may vary depending on potato variety and the form of the product, and may affect the rate and extent of starch digestibility, which affects the GI. This study investigated the effects of variety and processing method (product form) on the levels of TPC, dry matter, RDS, SDS, RS and GI in chips and crisps prepared from 3 potato varieties (Shangi, Dera mwana and Dutch Robijn). Potato variety significantly affected TPC, RDS, SDS and GI but did not significantly affect RS (p>0.05). Processing method results in different product forms which significantly affected dry matter content and GI (p<0.05). Higher levels of TPC and lower scores of GI were found in chips and crisps prepared from Dera mwana variety. Significant positive correlation relationships were observed between GI, and RDS and SDS (p < 0.05), and RDS and SDS (p<0.05). This study recommends reduced consumption of chips prepared from Shangi in favour of Dera mwana variety which has better potential for glycemic control.

Published in	Journal of Food and Nutrition Sciences (Volume 9, Issue 3)
DOI	10.11648/j.jfns.20210903.11
Page(s)	64-72
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Potato, Starch Digestibility, Glycaemic Index, Nyandarua

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APA Style

Marliyn Wangui Muthee, Joseph Ochieng Anyango, Joseph Wafula Matofari. (2021). Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya. Journal of Food and Nutrition Sciences, 9(3), 64-72. https://doi.org/10.11648/j.jfns.20210903.11

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ACS Style

Marliyn Wangui Muthee; Joseph Ochieng Anyango; Joseph Wafula Matofari. Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya. J. Food Nutr. Sci. 2021, 9(3), 64-72. doi: 10.11648/j.jfns.20210903.11

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AMA Style

Marliyn Wangui Muthee, Joseph Ochieng Anyango, Joseph Wafula Matofari. Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya. J Food Nutr Sci. 2021;9(3):64-72. doi: 10.11648/j.jfns.20210903.11

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@article{10.11648/j.jfns.20210903.11,
  author = {Marliyn Wangui Muthee and Joseph Ochieng Anyango and Joseph Wafula Matofari},
  title = {Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {9},
  number = {3},
  pages = {64-72},
  doi = {10.11648/j.jfns.20210903.11},
  url = {https://doi.org/10.11648/j.jfns.20210903.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20210903.11},
  abstract = {With the changing of lifestyles globally, the demand for ready-to-eat (RTE) foods has increased. However, most of these RTE foods have been associated with intermediate (55-70) to high glycaemic index (GI) (>70) linked to high incidences of type 2 diabetes. Nyandarua County in Kenya is a major producer and consumer of potato and has the second highest type 2 diabetes prevalence (10.8%). Therefore, there is need to investigate whether there is a relationship between the potato and potato products consumed and the high type 2 diabetes prevalence. Total phenolic content (TPC), dry matter, and the levels of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) may vary depending on potato variety and the form of the product, and may affect the rate and extent of starch digestibility, which affects the GI. This study investigated the effects of variety and processing method (product form) on the levels of TPC, dry matter, RDS, SDS, RS and GI in chips and crisps prepared from 3 potato varieties (Shangi, Dera mwana and Dutch Robijn). Potato variety significantly affected TPC, RDS, SDS and GI but did not significantly affect RS (p>0.05). Processing method results in different product forms which significantly affected dry matter content and GI (pDera mwana variety. Significant positive correlation relationships were observed between GI, and RDS and SDS (p Shangi in favour of Dera mwana variety which has better potential for glycemic control.},
 year = {2021}
}

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TY  - JOUR
T1  - Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya
AU  - Marliyn Wangui Muthee
AU  - Joseph Ochieng Anyango
AU  - Joseph Wafula Matofari
Y1  - 2021/05/27
PY  - 2021
N1  - https://doi.org/10.11648/j.jfns.20210903.11
DO  - 10.11648/j.jfns.20210903.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 64
EP  - 72
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20210903.11
AB  - With the changing of lifestyles globally, the demand for ready-to-eat (RTE) foods has increased. However, most of these RTE foods have been associated with intermediate (55-70) to high glycaemic index (GI) (>70) linked to high incidences of type 2 diabetes. Nyandarua County in Kenya is a major producer and consumer of potato and has the second highest type 2 diabetes prevalence (10.8%). Therefore, there is need to investigate whether there is a relationship between the potato and potato products consumed and the high type 2 diabetes prevalence. Total phenolic content (TPC), dry matter, and the levels of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) may vary depending on potato variety and the form of the product, and may affect the rate and extent of starch digestibility, which affects the GI. This study investigated the effects of variety and processing method (product form) on the levels of TPC, dry matter, RDS, SDS, RS and GI in chips and crisps prepared from 3 potato varieties (Shangi, Dera mwana and Dutch Robijn). Potato variety significantly affected TPC, RDS, SDS and GI but did not significantly affect RS (p>0.05). Processing method results in different product forms which significantly affected dry matter content and GI (pDera mwana variety. Significant positive correlation relationships were observed between GI, and RDS and SDS (p Shangi in favour of Dera mwana variety which has better potential for glycemic control.
VL  - 9
IS  - 3
ER  -

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Author Information

Marliyn Wangui Muthee

Department of Dairy and Food Science and Technology, Egerton University, Njoro, Kenya
Joseph Ochieng Anyango

Department of Dairy and Food Science and Technology, Egerton University, Njoro, Kenya
Joseph Wafula Matofari

Department of Dairy and Food Science and Technology, Egerton University, Njoro, Kenya

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Marliyn Wangui Muthee, Joseph Ochieng Anyango, Joseph Wafula Matofari. (2021). Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya. Journal of Food and Nutrition Sciences, 9(3), 64-72. https://doi.org/10.11648/j.jfns.20210903.11

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ACS Style

Marliyn Wangui Muthee; Joseph Ochieng Anyango; Joseph Wafula Matofari. Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya. J. Food Nutr. Sci. 2021, 9(3), 64-72. doi: 10.11648/j.jfns.20210903.11

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AMA Style

Marliyn Wangui Muthee, Joseph Ochieng Anyango, Joseph Wafula Matofari. Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya. J Food Nutr Sci. 2021;9(3):64-72. doi: 10.11648/j.jfns.20210903.11

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@article{10.11648/j.jfns.20210903.11,
  author = {Marliyn Wangui Muthee and Joseph Ochieng Anyango and Joseph Wafula Matofari},
  title = {Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {9},
  number = {3},
  pages = {64-72},
  doi = {10.11648/j.jfns.20210903.11},
  url = {https://doi.org/10.11648/j.jfns.20210903.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20210903.11},
  abstract = {With the changing of lifestyles globally, the demand for ready-to-eat (RTE) foods has increased. However, most of these RTE foods have been associated with intermediate (55-70) to high glycaemic index (GI) (>70) linked to high incidences of type 2 diabetes. Nyandarua County in Kenya is a major producer and consumer of potato and has the second highest type 2 diabetes prevalence (10.8%). Therefore, there is need to investigate whether there is a relationship between the potato and potato products consumed and the high type 2 diabetes prevalence. Total phenolic content (TPC), dry matter, and the levels of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) may vary depending on potato variety and the form of the product, and may affect the rate and extent of starch digestibility, which affects the GI. This study investigated the effects of variety and processing method (product form) on the levels of TPC, dry matter, RDS, SDS, RS and GI in chips and crisps prepared from 3 potato varieties (Shangi, Dera mwana and Dutch Robijn). Potato variety significantly affected TPC, RDS, SDS and GI but did not significantly affect RS (p>0.05). Processing method results in different product forms which significantly affected dry matter content and GI (pDera mwana variety. Significant positive correlation relationships were observed between GI, and RDS and SDS (p Shangi in favour of Dera mwana variety which has better potential for glycemic control.},
 year = {2021}
}

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TY  - JOUR
T1  - Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya
AU  - Marliyn Wangui Muthee
AU  - Joseph Ochieng Anyango
AU  - Joseph Wafula Matofari
Y1  - 2021/05/27
PY  - 2021
N1  - https://doi.org/10.11648/j.jfns.20210903.11
DO  - 10.11648/j.jfns.20210903.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 64
EP  - 72
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20210903.11
AB  - With the changing of lifestyles globally, the demand for ready-to-eat (RTE) foods has increased. However, most of these RTE foods have been associated with intermediate (55-70) to high glycaemic index (GI) (>70) linked to high incidences of type 2 diabetes. Nyandarua County in Kenya is a major producer and consumer of potato and has the second highest type 2 diabetes prevalence (10.8%). Therefore, there is need to investigate whether there is a relationship between the potato and potato products consumed and the high type 2 diabetes prevalence. Total phenolic content (TPC), dry matter, and the levels of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) may vary depending on potato variety and the form of the product, and may affect the rate and extent of starch digestibility, which affects the GI. This study investigated the effects of variety and processing method (product form) on the levels of TPC, dry matter, RDS, SDS, RS and GI in chips and crisps prepared from 3 potato varieties (Shangi, Dera mwana and Dutch Robijn). Potato variety significantly affected TPC, RDS, SDS and GI but did not significantly affect RS (p>0.05). Processing method results in different product forms which significantly affected dry matter content and GI (pDera mwana variety. Significant positive correlation relationships were observed between GI, and RDS and SDS (p Shangi in favour of Dera mwana variety which has better potential for glycemic control.
VL  - 9
IS  - 3
ER  -

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