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

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 were obtain...

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Detalles Bibliográficos
Autores principales: Ampofo, Deborah, Agbenorhevi, Jacob K., Firempong, Caleb K., Adu‐Kwarteng, Evelyn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866597/
https://www.ncbi.nlm.nih.gov/pubmed/33598194
http://dx.doi.org/10.1002/fsn3.2087

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866597/
https://www.ncbi.nlm.nih.gov/pubmed/33598194
http://dx.doi.org/10.1002/fsn3.2087

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