Nutrient Composition and Glycaemic Response of Rice and Tuhau (Etlingera coccinea) Meals

Background/Aims: Tuhau (Etilingera coccinea) is a type of wild ginger torch from Sabah, East Malaysia. The indigenous Kadazandusun ethnic group has traditionally pickled tuhau. More recently it has been made into fried floss. Both preparations are usually eaten with rice and fish/chicken. The objectives of this study were to determine the nutrient composition and glycaemic response of two meals: 1) rice + chicken + pickled tuhau, and 2) rice + chicken + fried tuhau floss. Methods: The preparation methods were documented using focused interviews with key resource persons (n = 5). Test meals were prepared using standardised recipes derived from them. Nutrient composition of both tuhau samples were determined using standard AOAC methods. Glycaemic response was measured in 11 healthy individuals in a random, cross-over design, using standard recommended methods. Results: The nutrient composition of the pickled tuhau meal was 50 g carbohydrate, 7.6 g protein, 1.7 g fat, 0.8 g dietary fibre; and the fried tuhau floss contained 50 g carbohydrate, 14 g protein, 14 g fat, 4.05 g dietary fibre. The glycaemic response and glycaemic index of pickled tuhau served with rice and chicken (IAUC = 156.56; GI = 59.705.95, medium GI) was lower than the glycaemic response and the glycaemic index of fried tuhau floss served with rice and chicken (IAUC = 193.15; GI = 71.53 5.79, high GI). Conclusion: the traditional method of consumption resulted in better post prandial blood glucose response.