Comparative Glycemic Index and Glycemic Load of Local Pounded Yam and Instant Pounded Yam Flours Consumed with Telfairia Occidentalis (Ugwu) Soup in Test Human Subjects

Abstract

Aim: The concept of glycemic index (GI) was introduced to classify carbohydrates and carbohydrate-rich diets, which are major staple foods in Nigeria. This study evaluates the glycemic index and glycemic load (GL) of local pounded yam and four instant pounded yam flours consumed with Telfairia occidentalis soup in test human subjects. The blood glucose levels were determined at 30 min interval for 2 h, and were used to determine the incremental areas under the curves (IUACs) for the various meals, which in turn were used to determine their GIs, while GLs were calculated from GIs. Results:The GIs and GLs (46.00 ± 2.08%; 23.33 ± 1.20%), (48.67 ± 0.88; 25.00 ± 0.58) and (50.33 ± 1.45%; 26.00 ± 0.58%) of APYTOS, IPYTOS and EPYTOS respectively were significantly lesser than the GI and GL of the other meals.Conclusion: APYTOS, IPYTOS and EPYTOS are low GI foods with high GL values, while LPY is a moderate GI food with high GL also although, its' GL is higher.

Glycemic index and glycemic load of yam (Dioscorea cayenensis-rotundata) porridge with Talinum triangulare sauce tested in human subjects

“…The glycemic loads is a better indicator of how carbohydrate food would affect blood glucose than GI. In fact, it helps to select the appropriate portion (size or quantity) of a meal that is good for one's [9]. In this study, Kponan porridges (BKP), and boiled accompanied by sauces without fish meals have high GL (GL > 20 g).…”

“…The blood glucose levels of subjects were determined by Emaleku method [9]. The glycemic index (GI) of meals was calculated using the method described by FAO/WHO [15] as the area under the blood glucose response curve of a 50 g carbohydrate portion of the test food.…”

“…Yam representing the first carbohydrate foods in Cote d'Ivoire in volume of production and consumption in spite of the competition of other starchy products such as rice, cassava, corn and plantain [8]. It is eaten with different sauces where T. triangulare sauce is one of the most used [9]. However, the sauces added to meal could have an effect on the Glycemic Index (GI) of foods [10].…”