Glycemic Index of Five Ghanaian Corn and Cassava Staples

Yeboah, Eunice Serwaa; Agbenorhevi, Jacob K.; Sampson, Gilbert Owiah

doi:10.12691/jfnr-7-9-1

Cited by 8 publications

(9 citation statements)

References 35 publications

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“…The glycemic index was determined as previously reported (Yeboah et al., 2019). After the anthropometric measurements, capillary blood was taken from each participant to assay for the fasting blood sugar (FBS).…”

Section: Methodsmentioning

confidence: 99%

“…Carbohydrate foods that quickly breakdown into glucose after consumption are classified as a high glycemic index whereas those that slowly convert into glucose are also classified as low glycemic index. Foods with GI ranges from 0–55, 56–69, and 70–100 are classified as low, medium, and high GI foods, respectively (Eli‐Cophie et al., 2017; Yeboah et al., 2019). Factors that can influence the GI of a food include processing, variety, methods of cooking, ripeness, amylose‐to‐amylopectin ratio, dietary fiber, and storage time (Aston et al., 2008).…”

Section: Introductionmentioning

confidence: 99%

“…When carbohydrate foods are cooked, there is breakage of the cell wall and the starch within the food gelatinizes. This enhances accessibility of the starch to amylase leading to higher digestibility and a rise in glycemic index (Eli-Cophie et al, 2017;Foster-Powell et al, 2002;Yeboah et al, 2019). A study conducted by Bahado-Singh et al (2006) found that boiled foods such as potatoes, unripe bananas, and unripe plantain have lower glycemic indexes when boiled.…”

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confidence: 99%

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Glycemic index of different varieties of yam as influenced by boiling, frying and roasting

Ampofo

Agbenorhevi

Firempong

et al. 2020

Food Science & Nutrition

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Yam is one of the commonly consumed carbohydrate staples. The objective of this work was to investigate the effect of boiling, roasting, and frying on the glycemic index (GI) of white yam (Dioscorea rotundata), yellow yam (Dioscorea cayenesis), and water yam (Dioscorea alata). Yam tubers were obtained (peeled, sliced, washed) deep fried in vegetable oil for 35–40 min and boiled in water for about 35–45 min. Sliced unpeeled tubers were also roasted at about 120°C for 40–45 min. The cooked yam samples were fed to 10 healthy subjects aged between 20–50 years. A glucometer was used to measure the blood glucose concentrations of the test individuals before consuming the yam diets and after the 15th, 30th, 45th, 60th, 90th, and 120th min of consumption. The average incremental area under the curves (IAUC) obtained from the recorded blood glucose concentrations were used to calculate the GI of various yam diets. The GI of the yam diets were found to be in the following increasing order: White‐yam‐boiled (44.26%) < Water‐yam‐boiled (50.12%) < White‐yam‐roasted (50.62%) < Water‐yam‐roasted (54.04%) < White‐yam‐fried (59.13%) < Yellow‐yam‐fried (65.08%) < Water‐yam‐fried (69.16%) < Yellow‐yam‐roasted (70.62%) < Yellow‐yam‐boiled (75.18%). White yam diets relatively had lower GI compared to yellow yam and water yam. Boiling was found to give generally lower GI in the white and water yams and could therefore be applied in the preparation of lower GI diets for diabetics.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Glycemic index of different varieties of yam as influenced by boiling, frying and roasting

Ampofo

Agbenorhevi

Firempong

et al. 2020

Food Science & Nutrition

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show abstract

“…According to Kouamé et al (2014), while rice with groundnut sauce has a low GI (GI = 45), foods like pounded yam with eggplant sauce and cassava paste with granulated palm nut sauce, which are both consumed in Côte d'Ivoire, have high GIs ranging from 94 to 86, respectively (Kouamé et al, 2014). In a study conducted by Serwaa Yeboah et al (2019), who looked into how processing affected the glycemic index of five Ghanaian corn and cassava staples, locally produced kokonte had the lowest GI of 7, followed by processed kokonte, which had a GI of 18, and low-GI kafa, which had a GI of 29. Abolo and Akple both had medium glycemic index values of 58 and 69, respectively (Serwaa Yeboah et al, 2019).…”

Section: G Lycemi C Inde X Of Some Ssa Foodmentioning

confidence: 99%

Functional foods of sub‐Saharan Africa and their implications in the management of type 2 diabetes: A review

Matsinkou Soh,

Ngaha Damndja,

Njintang Yanou

2023

Food Science & Nutrition

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Throughout the world, the prevalence of metabolic diseases in general and type 2 diabetes (T2DM) in particular is constantly growing, and sub‐Saharan Africa (SSA) is not spared. The use of functional foods is a more practical option among the different approaches used in the management of T2DM owing to the fact that they are relatively less costly, safer, and more accessible. In addition to their low glycemic index just like foods currently used to manage diabetes, functional foods contain bioactive compounds such as polyphenols, dietary fibers, saponins, and peptides. They are so named because they have additional health advantages beyond their basic nutritional worth. Bioactive compounds can be found in a variety of SSA plant‐based foods, such as spices, fruits, vegetables, legumes, starchy foods, prepared foods, mixed foods, and prepared dishes. The goal of this review is to highlight some of the investigations into the effectiveness of local food and their antidiabetic mechanisms that have been studied in various SSA regions. Using the literature review as a basis, the authors state that SSA foods are rich in various bioactive compounds capable of regulating blood sugar through enhanced glucose tolerance, antioxidant effects, insulin sensitivity, and inhibition or activation of some key enzymes of the glucose metabolism that are linked to the prevention and management of T2DM. Many of the cited findings are preliminary, obtained from cell and preclinical studies, and therefore other studies need to be done to demonstrate the full potential of these foods to serve as bases for dietary guidelines.

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“…Glycemic index and glycemic load are utilized to monitor dietary control, especially in carbohydrate-containing diets. The glucose level is a factor of the glycemic index, and this phenomenon can be categorized between the scales of zero (very low glycemic index) and hundred (high glycemic index) 14 . According to Eli-Cophie et al 15 , there is a third type of glycemic index known as the medium glycemic index that ranges from 56 -59.…”

Section: Introductionmentioning

confidence: 99%

Effects of fermentation period and soybean flour supplementation on the glycemic indices and starch digestibility of biofortified provitamin A cassava meal

Ujong

Fashakin

2022

Nor. Afr. J. Food Nutr. Res.

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Background and aim: Across the globe, the prevalence of diabetes mellitus is rapidly increasing, even in populations with significant undernutrition. In this study, the effect of the fermentation period and soybean flour (SBF) supplementation on the glycemic indices and starch digestibility of biofortified provitamin A cassava meal was investigated. Methods: Biofortified provitamin A cassava (TMS 011368) was processed into cassava meal (garri) under two fermentation periods (24 h and 72 h) and supplemented with SBF at 0 – 80 % to produce different composite meals. These later were evaluated for their predicted glycemic index (pGI) and in vitro starch digestibility. Results: SBF supplementation significantly (p<0.05) decreased the hydrolysis index and pGI from 68.15 – 47.28 % and 73.20 – 44.56 % for composite meals fermented for 24 and 72 h, respectively. pGI, digestible starch, and resistant starch contents were significantly (p < 0.05) higher in composite meals fermented for 72 h than for 24 h. An increase in SBF supplementation significantly (p < 0.05) decreased the resistant starch, and digestible starch contents of the samples. Conclusion: Composite meals fermented for 24 h and supplemented with 40 – 80 % SBF had a reduced rate of in-vitro starch hydrolysis and glycemic indices, which may therefore be better suited for dietary prevention and management of diabetes mellitus.

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Glycemic Index of Five Ghanaian Corn and Cassava Staples

Cited by 8 publications

References 35 publications

Glycemic index of different varieties of yam as influenced by boiling, frying and roasting

Glycemic index of different varieties of yam as influenced by boiling, frying and roasting

Functional foods of sub‐Saharan Africa and their implications in the management of type 2 diabetes: A review

Effects of fermentation period and soybean flour supplementation on the glycemic indices and starch digestibility of biofortified provitamin A cassava meal

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