In vitro Starch Hydrolysis Indices of selected Sri Lankan Starchy Tubers

Purpose: The importance of glycaemic indices (GI) starchy foods originates from its linkage with type 2 diabetes mellitus. GI food items is measured by in vivo method which carries a degree discomfort. We aim to find the vitro hydrolysis index (HI) selected tubers Sri Lanka.Research Method: for was determined starch digestion using proportion converted into maltose. HI values six were calculated ratio between incremental areas under curve tested and reference (white bread).Findings: Among tubers, arrowroot had highest percentage within first 30 minutes. There significant difference 60-90 minutes white bread. arrowroot, cassava, potato, purple yam, sweet potato yam 84 ± 6, 114 9, 89 10, 74 4, 104 7 69 respectively.Originality/Value: Lankan will be value future large-scale studies on traditional predict tubers.