Effect of domestic cooking on the starch digestibility, predicted glycemic indices, polyphenol contents and alpha amylase inhibitory properties of beans (Phaseolis vulgaris) and breadfruit (Treculia africana)

The effect of processing on starch digestibility , predicted glycemic indices (pGI), polyphenol contents and alpha amylase inhibitory properties of beans ( Phaseolis vulgaris) and breadfruit ( Treculia africana ) was studied. Total starch ranged from 4.3 to 68.3 g/100 g, digestible starch ranged from 4.3 to 59.2 to 65.7 g/100 g for the raw and processed legumes; Resistance starch was not detected in most of the legumes except in fried breadfruit...