27/03/2026
RESEARCH | Bignay is a fruit widespread in the Philippines. It is usually consumed in processed form as juice, concentrate, or wine. The skin, seeds, and some of the leftover pulp, known as pomace, are discarded in the process. But since it consists of peel and seeds, pomace contains high dietary fiber.
This study examined at the laboratory scale the effect of bignay pomace on the estimated glycemic index (eGI) of commonly consumed local grains when digested together. The results of the experiments showed that adding 1% freeze-dried bignay pomace led to significant reductions in the estimated glycemic index and hydrolysis index (15–32%) during a two-stage simulated in vitro digestion of rice, adlai, white corn grits (WCG), a 50:50 rice:adlai mix, and a 70:30 rice:WCG mix.
Further analysis indicated that total dietary fiber and resistant starch in the grains influenced eGI, as these components slowed starch digestion. Bignay pomace notably reduced the rate of in vitro digestion of local grains, suggesting its potential to improve the glycemic index.
This study provides important baseline data for exploring the use of bignay pomace as a food supplement for preventing non-communicable diseases, particularly obesity and type 2 diabetes, which are both lifestyle-driven.
Authors: Jonina Marie Tengco (Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños | Department of Science and Technology – Science Education Institute), Florencio Collado Reginio Jr. (Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños), Gilda Melanie Babaran (Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños), Claire Zubia (Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños), Y. Ogawa (Graduate School of Horticulture, Chiba University) and Sheba Mae Duque (Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños)
Published in Food Research
Read more: https://ovpaa.up.edu.ph/research/the-inclusion-of-bignay-pomace-reduces-the-estimated-glycemic-index-of-common-local-grains-during-digestion/