HYBRID EVENT: You can participate in person at Boston, Massachusetts, USA or Virtually from your home or work.
Wan Rosli Wan Ishak, Speaker at Endocrinology Events
Universiti Sains Malaysia, Malaysia
Title : Functional roles of dietary fibres from selected agricultural by-products in lowering glycemic index values of foods


Statement of the Problem: Presently, the prevalence of non-communicable diseases is increasingly growing with the number of diabetic people expected to increase from 171 million in 2000 to 366 million in 2030. This is the main cause of morbidity and mortality all over the world because it can lead to problems in health and affect the quality of life. High intake of refined carbohydrates coupled with low intake of dietary fibres (DF), particularly from fruit and vegetables, has increased the risk of CVD, diabetes and other illnesses. The purpose of this study is to develop and investigate the effects of incorporation of selected agricultural by-products in enhancing DFs content and lowering glycemic index (GI) values in foods. Methodology: the GI was determined according to WHO/FAO 1998's protocols as outlined by Brouns (2005). Findings: A low GI diet is beneficial to reduce the risks and complications of different health conditions such as diabetes. Mechanistically, the DF enhances glycemic response by raising the rate of absorption of glucose in the small intestine, thereby lowering the GI value. Our research reveals that incorporation of agricultural by-products/materials from banana (over-ripe banana), oyster mushroom and cornlettes in a few baked-based products such as cookies, pasta, cakes, muffins and flatbread are successfully formulated and scientifically proven in improving nutritional composition and DF content while lowering the GI values. A low GI diet will make us feel full for a longer duration while minimizing overeating at the same time. Besides, the scanning electron microscopic (SEM) observation reveals that the damaged cornlettes starch reduces starch hydrolysis, thus slowly raises blood glucose. Also, the ethyl acetate fraction of cornlettes was possessed higher antioxidant and scavenging capacities followed by other fractions in the antioxidant assay tested. Conclusion & Significance: Being physically active and eating a sufficient amount of DF from fruits and vegetables are vital in reducing the risks of having diabetes, maintaining the health status and sustaining quality of life and societal well-being.

Audience Take Away:

  • The audience will be able to apply or practice the use of any locally available agricultural by-products from fungi, fruits and vegetables for the development of nutritious and low glycemic index foods in their diet.
  • The audience should be able to identify various types of cheap available raw materials in the food products they want to develop.
  • The audience shall explore the possible joint research and innovations with relevant food companies to joint develop food that is not only healthy but also exhibits therapeutic benefits.
  • Any agencies or NGOs are also may use this knowledge and findings to promote and convince the communities to increase their daily intake of dietary fibres from fruits and vegetables for the reduction of the prevalence of non-communicable diseases especially diabetes.


Wan Rosli Wan Ishak is a professor of Nutrition Program at the School of Health Sciences (SHS), Universiti Sains Malaysia (USM), Health Campus, Kota Bharu, Kelantan, Malaysia. Currently, he is a Dean of the SHS of USM. His research theme emphasizes more on the utilization of natural agricultural by-products into popularly consume processed foods. Various low glycemic index (GI) based on these agricultural by-products has been developed. Wan Rosli has been appointed as Junior Faculty Member from SEAMEO-TROPMED RCCN, Indonesia in the Training of Leadership for Nutritionists in Jakarta Indonesia. He was selected among Top 10 Innovators for SYMBIOSIS project funded by Malaysian Technology Development of Malaysia (MTDC) to facilitate the commercialization of functional and health cookies from oyster mushroom (Nutri-Mush® Cookies). He has published more than 120 articles in various indexed journals