Evaluation of starch digestibility of Andean crops oriented to healthy diet recommendation

Starchy Andean crops are often underutilized by consumers, despite their nutritional properties. The starch digestibility of a food is an indicator its quality, mainly to prevent cardiometabolic food-related diseases. Limited information on crops’ restricts nutritionists for designing adequate nutrition recommendations. This research evaluates the in-vitro nine flours and provides knowledge, attitudes, practices (KAP) survey about them among Ecuadorian nutritionists. results were analyzed with principal component analysis (PCA) using digestion characteristics (rapidly digested starch, RDS; slowly SDS; resistant RS; estimated glycemic index, eGI). findings showed that studied could be divided into three groups: (1) Puca shungo potato high RS, low RDS, SDS, eGI. (2) Melloco, zarandaja, firiguero, centenario eGI, middle (3) finally, quinoa, amaranth, maca, arracacha In addition, KAP indicated lack knowledge crops, having positive attitudes toward recommending them. Our would allow design healthy diet