Glycemic index determination of Cacao fruit pulp – an edible by-product in cocoa bean production.

This article focuses on determining the glycemic index (GI) of cacao fruit pulp, an edible mucilage by-product of cocoa bean production often discarded as waste. Using the ISO method 26642:2010, a clinical trial with 10 healthy adults found that cacao pulp has a low GI of 51 ± 4, with postprandial blood glucose responses significantly lower than those after consuming dextrose. The study suggests that the low GI is partly due to the high fructose content in the pulp and its semi-solid form, indicating potential for cacao pulp as a functional food ingredient to reduce refined sugar intake and attenuate postprandial glucose spikes. Further research is recommended to explore its effects on insulin response and broader health impacts.