Influence of potato Variety on Phenolic Content, <i>In-vitro</i> Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya

With the changing of lifestyles globally, demand for ready-to-eat (RTE) foods has increased. However, most these RTE have been associated with intermediate (55-70) to high glycaemic index (GI) (>70) linked incidences type 2 diabetes. Nyandarua County in Kenya is a major producer and consumer potato second highest diabetes prevalence (10.8%). Therefore, there need investigate whether relationship between products consumed prevalence. Total phenolic content (TPC), dry matter, levels rapidly digestible starch (RDS), slowly (SDS) resistant (RS) may vary depending on variety form product, affect rate extent digestibility, which affects GI. This study investigated effects processing method (product form) TPC, RDS, SDS, RS GI chips crisps prepared from 3 varieties (Shangi, Dera mwana Dutch Robijn). Potato significantly affected SDS but did not (p>0.05). Processing results different product forms matter (p<0.05). Higher TPC lower scores were found variety. Significant positive correlation relationships observed GI, RDS (p < 0.05), recommends reduced consumption Shangi favour better potential glycemic control.