Chemical composition of unripe banana peels and pulps flours and its effects on blood glucose of rats

Abstract

Purpose

Flours obtained from pulps and peels of unripe banana were evaluated regarding their chemical composition and glycemic responses in rats. Moreover, this study aims to propose a new assay to measure glycemic responses using animals.

Design/methodology/approach

Proximal composition, total dietary fiber and its insoluble and soluble fractions, mineral content and tannins were evaluated. Glycemic responses were measured using albino Wistar rats (seven animals/group).

Findings

Flours from pulp and peel of unripe banana presented high content of carbohydrates and minerals. Moreover, flour from peel was rich in insoluble fiber, whereas flour from pulp had adequate proportion of insoluble and soluble fractions. Consumption of banana flours from peel and pulp did not affect fasting blood glucose of normoglycemic rats. Flour from pulp, when consumed in concentrations of 10 and 15 per cent of the diet, significantly stimulated lower glycemic responses in the animals.

Originality/value

Results presented in this study disclose unripe banana flour as an interesting food source, which may be indicated for preventing some types of diseases, such as diabetes, obesity and dyslipidemia. Moreover, the glycemic index assay using animals promoted accurate answers, as the diets were standardized, unlike studies with humans, which do not control variations related to omission and distortion of information regarding food intake.

Citation

de Angelis-Pereira, M.C., Barcelos, M.d.F.P., Pereira, R.C., Pereira, J.d.A.R. and de Sousa, R.V. (2016), "Chemical composition of unripe banana peels and pulps flours and its effects on blood glucose of rats", Nutrition & Food Science, Vol. 46 No. 4, pp. 504-516. https://doi.org/10.1108/NFS-11-2015-0150