Glycemic Index of Some Commonly Consumed Staples in Nigeria

Okafor, E. N.; Onyechi, I.; Ozumba, AU; Elemo, Gloria N.; Kayode, Olubunmi; Asieba, Godfrey

doi:10.3923/pjn.2011.1058.1060

Cited by 2 publications

(2 citation statements)

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“…We also note that the staple prepared with corn have the highest GI unlike those made with millet, rice and sorghum. According to Brand-Miller [14] and Okafor [39], rice has a GI situated around 60 and the corn exhibits 77 [14]. The high value of GI observed with fufu corn could be due to its high digestible carbohydrates content.…”

Section: Effect Of the High Carbohydrate Staplesmentioning

confidence: 99%

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Effect of the Various Processed Food of the Far North Cameroon on the Glycemic Index

Koubala¹,

Kansci²,

Fifen³

et al. 2014

FNS

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Metabolic Syndrome (MS) has reached a pandemic proportion and has an impact on the incidence and severity of cardiovascular pathologies. This study was conducted to evaluate the effect of different processed food commonly consumed in Maroua (Far North Region, Cameroon) on the Glycemic Index (GI). To ameliorate the follow up of MS and population's nutrition education, a survey was conducted among 200 families. The ten most consumed meals were selected after a food survey among 200 families. The meals were mostly made of a vegetable soup associated to a high carbohydrate staple. Vegetables and cereals were processed according to the food survey results. Then, a food tolerance test was performed on 30 male volunteers living in the same region. Among them, 12 were selected with an average age of 28.25 and a mean BMI of 19.63. They were studied on separate occasions in the morning after an overnight fast. After fasting, blood glucose was taken before and (15, 30, 45, 60, 90 and 120 minutes) after eating a test meal compared to sucrose and glucose solution (33.33%) used as reference. Glycemic response curves were used to calculate the gi of each meal. Results show that GI of the tested meals varied significantly (p < 0.05) between 20 and 79. Red millet porridge with kelenkelen-beans (Cochorus oletorius-Vigna unguiculata) sauce and red millet porridge with kelenkelen-peanut (Cochorus oletorius-Arachis hypogea) sauce exhibited the lowest GI. The highest GI was observed in corn porridge associated with fresh okra (Hibuscus esculentus) or with tasba (Cassia tora)-okra-beans sauce.

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Section: Effect Of the High Carbohydrate Staplesmentioning

confidence: 99%

“…Beans and peanuts are foods that have significant quantities of carbohydrate. According to Okafor [39] baked beans exhibit a GI of 61. The GI obtained after ingestion of sucrose is slightly lower than the value (59) of GI obtained by Brand-Miller [14].…”

Section: Effect Of the High Carbohydrate Staplesmentioning

confidence: 99%

Effect of the Various Processed Food of the Far North Cameroon on the Glycemic Index

Koubala¹,

Kansci²,

Fifen³

et al. 2014

FNS

View full text Add to dashboard Cite

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Nutritional Composition and Glycaemic Index of Standardized Traditional Bambara Nut, Corn and Yam-Based Dishes Consumed in the Nsukka Local Government Area of Enugu State, Nigeria

Davidson¹,

Eze²,

Onyeke³

et al. 2019

Pakistan J. of Nutrition

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Background and objectives: A lack of information on the composition and nutritional impacts of many traditional foods is a major challenge that limits their utilization. This study aimed to determine the nutrient composition and glycaemic indices (GIs) of standardized Bambara nut, corn and yam-based traditional dishes consumed in South-eastern Nigeria. Materials and Methods: Recipes of the dishes were documented from focus group discussions conducted in eight randomly selected communities in the Nsukka LGA, which were further standardized. Nutrient compositions of the prepared dishes were determined using the standard procedure. A serving portion of each dish containing 50 g of available carbohydrates was served to twelve healthy adult subjects. Glucose was used as the reference food. The postprandial blood glucose response of the test and the reference meals were measured over two hours at 30 min intervals. The blood glucose curves were plotted and the area under each curve and the corresponding glycaemic index value for each dish were determined. Data were analysed using Statistical Product for Service Solution (SPSS) software. Analysis of variance was used to compare the means, which were considered significantly different when p#0.05. Result: The three traditional dishes were ʻokpaʼ (Bambara nut pudding), ʻigbangwuʼ (corn pudding) and ʻayaraya jiʼ (coarsely mashed yam with pigeon pea) were included in the study. The dishes had appreciable proximate, vitamin and mineral compositions, although the protein content of the corn and yam-based dishes were low, ranging from 3.4-3.8 g. The vitamin B 2 and zinc contents of the dishes were also low. Zinc levels ranged from 0.1-0.4 mg, while the three dishes had equal vitamin B 2 contents (0.1 mg). The GIs of the dishes were 51, 54 and 56 for ʻigbangwuʼ, ʻokpaʼ and ʻayaraya jiʼ, respectively. Conclusion: The dishes had low to medium GI values and thus can be recommended for diabetics, although precautions are needed for ʻokpaʼ and ʻayaraya jiʼ.

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Glycemic Index of Some Commonly Consumed Staples in Nigeria

Cited by 2 publications

References 1 publication

Effect of the Various Processed Food of the Far North Cameroon on the Glycemic Index

Effect of the Various Processed Food of the Far North Cameroon on the Glycemic Index

Nutritional Composition and Glycaemic Index of Standardized Traditional Bambara Nut, Corn and Yam-Based Dishes Consumed in the Nsukka Local Government Area of Enugu State, Nigeria

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