Potential of Indonesian Community Food Sources which are Rich in Fiber as an Alternative Staple Food for Type 2 Diabetics: A Scoping Review

Dwipajati Dwipajati; Endang Widajati; Ainaya Fatihatul Ainaya; R. D. Novanda

doi:10.3889/oamjms.2022.9470

Authors

Dwipajati Dwipajati Department of Nutrition, Politeknik Kesehatan Kemenkes Malang, Malang, East Java, Indonesia https://orcid.org/0000-0001-9462-281X
Endang Widajati Department of Nutrition, Politeknik Kesehatan Kemenkes Malang, Malang, East Java, Indonesia
Ainaya Fatihatul Ainaya Undergraduate Program of Applied Nutrition and Dietetics, Department of Nutrition, Politeknik Kesehatan Kemenkes Malang, Malang, East Java, Indonesia
R. D. Novanda Undergraduate Program of Applied Nutrition and Dietetics, Department of Nutrition, Politeknik Kesehatan Kemenkes Malang, Malang, East Java, Indonesia

DOI:

https://doi.org/10.3889/oamjms.2022.9470

Keywords:

Staple food, Sorghum, Corn, Fiber, Diabetic patient

Abstract

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.

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References

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