Open AccessPotential of Indonesian Community Food Sources which are Rich in Fiber as an Alternative Staple Food for Type 2 Diabetics: A Scoping Review
Author(s) -
Dwipajati Dwipajati,
Endang Widajati,
Ainaya Fatihatul Ainaya,
R. D. Novanda
Publication year - 2022
Publication title -
open access macedonian journal of medical sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.288
H-Index - 17
ISSN - 1857-9655
DOI - 10.3889/oamjms.2022.9470
Subject(s) - sorghum , medicine , glycemic , dietary fiber , glycemic index , glycemic load , staple food , food science , resistant starch , traditional medicine , starch , diabetes mellitus , agriculture , agronomy , biology , endocrinology , ecology
BACKGROUND: Staple foods as a source of carbohydrates contribute most of human energy needs. Based on Perkeni’s recommendation, diabetic patients can consume at least 45–60% of carbohydrate sources. In addition, several previous studies have shown that increasing the adequacy of dietary fiber above 20–25 g/day can improve glycemic control.AIM: Our scoping review investigated the potential of Indonesian food sources, namely, sorghum and corn as a source of carbohydrates and also fiber as a substitute rice for diabetic patients.METHODS: We systematically used electronic databases searched such as PubMed, Science Direct, Web of Science, Portal Garuda, Sinta Ristekbrin, and Google Scholar. We choose the relevant documents used experimental animals and humans’ studies then published between 2011 and 2021.RESULTS: In total, 17 relevant articles discuss the relationship between giving corn or sorghum with blood glucose levels of animal studies and human. Some studies showed that the effect of eating sorghum or its derivatives can reduce blood glucose. As well as, the other articles indicated eating corn or its derivatives also decrease glycemic response of healthy people and experimental animals. Corn and sorghum contain dietary fiber in the form of resistant starch and have low glycemic index compare with white rice. Furthermore, corn also contains essential fat, mineral, β-Carotene, and isoflavone, while sorghum also includes phenolic components such as phenolic acids and flavonoids.CONCLUSIONS: Sorghum and corn have the potential as an alternative staple food to achieve a better glycemic response in diabetic patients.