Dietary fiber and carboydrate contents of gathotan and gathot as functional food for people with diabetes mellitus

Abstract

Background : Gathotan and gathot are Indonesian cassava traditional fermented food from Gunungkidul , Yogyakarta. These fermented foods may be considered as an important component of a functional-foods based diet for manag ement of type 2 diabetes mellitus (DM) . Previous study found that ga thotan and gathot ha d ve low glycemic index (GI). Fermentation process ed using fungi and bacteria ha d ve potency to give many beneficial effects , such as prebiotic that gives contribution on the forming of short chain fatty acid (SCFA). SCFA gives many beneficial effects on metabolism and prognosis on DM type 2. However, there have been no study on the potency of gathotan and ga thot as dietary fiber sources. O bjective s : This study was designe d to examine carbohydrate and dietary fiber content in gathotan and gathot as functional food for people with DM. Method s : G athotan was made by spontaneous fermentation. Gathot was made by soaking overnight of gathotan, then steaming and drying. Carbohydra te s content was calculated by using “ carbohydrate by diference ” method. Dietary fiber content was analyzed by usi ng enz y matic gravimetri method. Result s : The highest carbohydrate content was found in cassava ( 81,13% ) , followed by ga thotan ( 68,32% ), and gat hot ( 39,03% ) , respectively . The h ighest dietary fiber content was found in gathot ( 17,36% ) , followed by gathotan ( 14% ) , and cassava ( 8,61% ) respectively. Conclusion s : Fermentation process of cassava to be gathotan and gathot are potenti al to increase dieta ry fiber and decrease carbohydrate content. KEYWORD S : gathotan, gathot, functional food, diabetes mellitus .