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

Abstract

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.

Energy intake, expenditure and balance, and factors associated with energy balance of young adults (20–39 years): a retrospective cross-sectional community-based cohort study

“…Estimated amounts were weighed using kitchen scales and the results recorded in grams. Macronutrient (protein, carbohydrate and fat) values of the foods were obtained from West African and Nigerian food composition tables and results of food/diet analysis reported in journal articles [15][16][17][18]. These were used to estimate the energy values of each food/snack and beverage/drink consumed based on Atwater factor of 4, 4 and 9 kcal/g for protein, carbohydrate and fat, respectively.…”

Developments on the Bioactive Compounds and Food Uses of the Tubers: Colocasia esculenta (L) Schott (Taro) and Xanthosoma sagittifolium (L) Schott (Tannia)

“…Also in the food formulation context, taro and tannia compete favourably with other root and tuber crops and could be even further diversified if appropriate technologies are used to process them. [68] described some recipes based on taro products. Technically, the unique small starch granules (1-4 m) of taros seem to be the reason why they are most commonly converted to more consumable forms such as flour, cereal products, poi, powdered drinks, chips, sun-dried slices, grits, and drum-dried flakes.…”

“…Technically, the unique small starch granules (1-4 m) of taros seem to be the reason why they are most commonly converted to more consumable forms such as flour, cereal products, poi, powdered drinks, chips, sun-dried slices, grits, and drum-dried flakes. The small starch grains (1-4 m) compared to the large grain size of Tannia (17-20 m) recommend taro as suitable for several foods, especially as food for potentially allergic infants and people with gastrointestinal diseases [68].…”

“…Tannia, is less easily digestible than taro, but richer in minerals with approximately the same protein content. Some special quality features of the aroid starch that are important for industrial use are particle size, dough temperature and amylose content [68]. In comparison, several taro varieties have a particle size of 1-6.5 m in mean diameter, compared to rice starch at around 5 m, which is the finest of the starches commonly available [69].…”

“…Tannia starch, on the other hand, has relatively large grains with an average diameter of 17-20 m. Interestingly, since the dough temperature of starch is also important during processing and industrial application, the combination of aroid properties, particularly taros high dough temperatures and particle size, could offer a unique combination [1]. Aroid starch could be used industrially for the production of syrups, cosmetics, gums, packaging films with a modified atmosphere, fillers / modifiers for plastics and renewable energies [68].…”