How does the preparation method significantly affect the glycemic index (GI) of plantain products?
Answer
Boiled unripe plantain (BUP) shows a low GI (44.9), contrasting sharply with high GI values (up to 97.0%) seen in some Nigerian fufu preparations
The glycemic impact is highly dependent on processing; while boiling unripe plantains yields a low GI of 44.9, certain traditional preparations like Nigerian fufu can result in GI values reaching as high as 97.0%.
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