Introduction: Banana (musca spp) high carbohydrate fruit with resistant starch which is usually consumed during sport and exercise. Resistant starch content in banana influenced by the ripeness level and affected to banana glycemic index and glycemic response. Methods:
This study conducted to determine the composition of resistant starch in banana with different ripeness level and their influence to blood glucose level in 10.000 m endurance running. This is an experimental study with crossover design, single blind and strata allocation, in 12 healthy male
recreational runners aged 20–22 years old. The examination of banana nutrient composition with different ripeness level conducted in the certified food laboratory. Results: The lab results showed different resistant starch content in raw and ripe banana (1,15 g/100 g and 0,42
g/100 g). Lower and stabilized blood glucose showed in 10.000 m endurance running, two hours after consumption raw compared to riped banana. Conclusion: This study indicates the role from consumption raw banana before running as nutritional food that can manage glycemic response so
as to affect running performance and recovery.
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Document Type: Research Article
Department of Nutrition, Faculty of Medicine, Universitas Indonesia, Salemba Raya No. 6, Jakarta 10430, Indonesia
Publication date: 01 July 2017
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