Nutritional composition and in vitro digestibility of two Plantain Cultivars (Musa Paradisiaca spp.) in Puerto Rico

Plantain is a basic component in the Puerto Ricans’ diet and one of most economically important crops on Island. Maricongo crops, predominant cultivar, do not satisfy demand for fresh processed products. The objective this study was to evaluate nutritional composition vitro digestibility Maiden FHIA 20 plantains stages 1 5 compare these data Maricongo. Estimated glycemic indexes (eGI) cultivars under conventional cooking processes (i.e., boiling, fried, baked, steamed) were performed as well. Baked stood out because its lowest rapidly available glucose value (22.06%), constituting healthier first alternative. eGI values classified medium high, where frying baking presented values, boiling displayed greatest both stages. In terms profile, research concludes that could constitute an option substitute or supplement