Table 4.
Chemical properties of starchy foods determined to affect the GI in in vitro studies.
| No. | Chemical Properties | n | I2 | p-Value | Significancy One Tailed α 5% | d+ | % (Δ to 1 Value) | Determinant Order |
|---|---|---|---|---|---|---|---|---|
| 1 | RS content | 9 | 84.23 | <0.001 | significant | −2.52 | 352 | 1 |
| 2 | Dietary fibre content | 3 | 91.20 | 0.348 | not significant | −0.37 | 137 | 4 |
| 3 | Fat content | 3 | 86.39 | 0.078 | not significant | 0.91 | 9 | 6 |
| 4 | Protein content | 3 | 90.80 | 0.251 | not significant | −0.51 | 151 | 3 |
| 5 | Phenolic content | 13 | 73.64 | 0.005 | significant | −0.72 | 172 | 2 |
| 6 | Flavonoid content | 3 | 71.74 | 0.309 | not significant | −0.26 | 126 | 5 |