1 J V Akinlotan 2 IO Olayiwola 3 A Ladokun and 4 SA Sanni 1 Nutrition and Dietetics Department Moshood Abiola Polytechnic Abeokuta 24 Nutrition and Dietetics Department Federal University of Agriculture Abeokuta ID: 448127
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Slide1
ASSESSMENT OF GLYCEMIC INDEX OF COCOYAM, COWPEA AND PLANTAIN COMPOSITE FLOUR MEAL FOR APPARENTLY HEALTHY NIGERIANS
1
J. V Akinlotan,
2
I.O Olayiwola,
3
A Ladokun and
4
S.A Sanni
1
Nutrition and Dietetics Department, Moshood Abiola Polytechnic Abeokuta
2,4
Nutrition and Dietetics Department, Federal University of Agriculture Abeokuta
3
Department of Animal Physiology Federal University of Agriculture Abeokuta
Slide2
Introduction
Consumption of high and easily digestible carbohydrate foods may result in higher glycemic index (GI) leading to higher risk of diabetes and other nutritional diseases.
The upsurge in the incidence and prevalence of diabetic worldwide and in Nigeria in particular is a challenge for urgent action in the adoption of appropriate dietary management (WHO 2010).
Careful combination of slowly digestible starchy food staples such as cocoyam, plantain combined with cowpea could give appreciable low GI and nutritional value of the meals.
Lowering the glycemic index of meals can improve the control of diabetics and other nutritional diseases.
Hence, this study was carried out to determine the glycemic index of meals produced from cocoyam, plantain and cowpea flour blends.Slide3
is an excellent source of carbohydrate which gives energy.commonly called ‘taro’ in Nigeria, West Africa.It is a common name for several plants in the
Araceae
family which are used
for their corm.
cocoyamSlide4
It is from the genus Musa and species paradisiaca.
The matured unripe plantain contains more starch and less sugar than bananas.
PLANTAINSlide5
Cowpea
K
nown as
Vigna
unguiculata
.
They are the most important plant food legume. Slide6
GLYCEMIC INDEXIt measures how quickly a particular food can raise blood sugar.
A high carbohydrate food (high glycemic index) raises blood glucose after consumption.Slide7
Food starch
Food starch are classified into rapidly digestible starch, slowly digestible starch and resistant starch.
Starch from plantain and cowpea is known to belong to the SDS (Slowly Digestible Starch).
A
food with high glycemic index (rapidly digestible starch) raises the blood glucose which can result in obesity over time.Slide8
In Nigeria, West Africa, majority of the staple or core meal is from carbohydrate source.
In order to create varieties of meal, people tend to mix their diet.
This mixing became apparent because of emergence of some nutritional diseases.
Mixed diet is known to show reduced overall GI of the meal (
Wolever
and
Mehling
, 2003).
Terminal diseases especially Type 2 diabetes can be delayed/reduced by increasing the frequency of consumption of low glycemic food
.
FOOD STARCH
CONTINUESSlide9
objective
The overall objective is to produce mixed meal from cocoyam substituted with plantain and cowpea at various level to determine the glycemic index of the composite flour. Slide10
methodology
Cocoyam flour production
Cowpea flour production
Plantain flour production Slide11
Product formulation
Cocoyam + plantain flour (10 blends) - ‘‘amala’’ paste
Cocoyam +cowpea flour
(10
blends) – cookiesSlide12
PRODUCT Analysis The flour and the meal were analysed for starch and sugar.Slide13
GLYCEMIC INDEX DETERMINATION
Ten apparently healthy volunteers (5 males and 5 females) aged 19 – 30 years were also fed with the meals (‘‘
amala
’’ and cookies).
Postprandial blood glucose was determined at thirty minutes interval for two hours using
glucometer
.
Fasting blood sugar (FBS)
Postprandial glucose level Slide14
Data analysis
The statistical design was a randomized design.
Starch and sugar were analyzed using Analysis of Variance.
The incremental area under the blood glucose response curve IUAC was calculated according to (
Bronus
et al.,
2005)
The data obtained was used to calculate GI of the meals.
Means were separated using Duncan’s multiple range tests.
Level of significance were determined at 5%.Slide15
Results
Table 1.0: Starch, and sugar content of oven dried cocoyam/plantain flour.
BLENDS STARCH % SUGAR%
95:5 71.82
+ 0.06a
9.37
+
0.18
a
90:10 71.72
+
0.01
a
9.33 + 0.013a85:15 71.61 ± 0.25a 9.30 + 0.13a.
80:20 71.52 ± 0.19
a
9.24 ± 0.05
b
75:25 71.49 ± 0.10
a
9.21 ± 0.08
b
70:30 71.32 ± 0.04
ab
9.20 ± 0.09
b65:35 71.28 ± 0.06ab 9.17± 0.17b60:40 71.14 ± 0.08ab 9.17 ± 0.04c55:45 71.02 ± 0.11c 9.10 ± 0.10c50:50 69.88 ± 0.63c 9.08 ± 0.05c Mean values with different superscript along the column were significantly different (p<0.005)
Slide16
Table 2.0: Starch, and sugar content of oven dried cocoyam/cowpea flour.
BLENDS STARCH % SUGAR%
95:5 72.59
+
0.09
a 7.54 + 0.33a90:10 70.78 +
0.18
a
7.20
+
0.09
a
85:15 69.64 ± 0.16
a
6.81+ 0.04a80:20 68.71 ± 0.04a 6.70 ± 0.25a75:25 67.21 ± 0.60a 6.57 ± 0.27a
70:30 65.52 ± 0.13
a
5.81 ± 0.04
b
65:35
64.78 ± 1.33
a
5.78 ± 0.13
b
60:40
62.37 ± 0.40
b
5.33 ± 0.08
c55:45 60.71 ± 0.02b 5.20± 0.02c50:50 58.45 ± 0.75b 5.12 ± 0.16c Mean values with different superscript along the column were significantly different (p<0.005) Slide17
Cocoyam/plantain
Cocoyam/cowpea
Ratio
‘‘
Amala
’’ paste Cookies95:5
70.32
+
0.04
a
49.50
+
0.32
a
75:25
56.20
+
0.06
b
42.50
+
0.25
b
50:50
48.43
+
0.29
c
34.10
+
0.02cTABLE 3.0: MEAN EFFECT OF STARCH CONTENT OF MEAL PRODUCED FROM COCOYAM/PLANTAIN AND COCOYAM/COWPEA. Mean values with different superscript along the column were significantly different (p<0.005) Slide18
Table 4.0: mean effect of sugar content of meal produced from cocoyam/plantain and cocoyam/cowpea.
cocoyam/plantain
cocoyam/cowpea
Ratio
Amala paste
Cookies
95:5
7.34
+
0.04
a
4.92
+
0.1
a
75:257.26 + 0.02
b
4.46
+
0.06
b
50:50
6.29
+
0.01
c
4.37
+
0.01
c
Mean values with different superscript along the column were significantly different (p<0.005) Slide19
Table 5.0: mean effect of glucose content of different meals produced from cocoyam/plantain and cocoyam/cowpea.
cocoyam/plantain
Cocoyam/cowpea
Ratio
Amala paste
Cookies
95:5
64.92
+
0.37
a
59.09
+
0.20
a
75:2561.61 +
0.91
b
54.24
+
0.29
b
50:50
54.60
+
0.28
c
51.64
+
0.24
c
Mean values with different superscript along the column were significantly different (p<0.005) Slide20
Table 6.0: Available carbohydrate and glycemic loads of cocoyam-plantain and cocoyam-cowpea.
% starch
% sugar
T
A C
per 100g
Weight supply 50g
AC(g)
A
C per serving
Glycemic index
‘‘Amala’’ paste
95:5
75:25
50:50
70.32
56.50
48.43
7.34
7.26
6.26
77.66
63.76
54.72
64.38
78.42
91.37
388
319
274
676358
Cookies
95:5
75:25
50:50
49.50
42.50
34.10
4.92
4.46
4.37
54.42
46.96
38.4791.88106.47129.97272235192706458
(Serving size 500g)Slide21
Table 7.0: Glycemic index of cocoyam-plantain and cocoyam-cowpea
Test diet
i
AUC of food
i
AUC of glucose
Glycemic
index of the food
Classification
‘’
Amala
’’ paste
95:5
75:2550:50867 + 38913 + 48
992
+
49
578
+
33
578
+
33
578
+
33
67
6358High Medium lowCookies 95:575:2550:50830 + 31897 + 42994 + 48578 + 33578 + 33
578
+
33
70
64
58
High
Medium
LowSlide22
conclusion
The study showed that the meals elicited different G.I (P
<
0.05).
Cocoyam-plantain and cocoyam-cowpea blends (50:50) produced low glycemic index in the blood
It could be recommended as diet for both healthy and diabetic patients.Slide23
SELECTED Reference
Brown F.,
Bjorck
L.,
Frayn
K.N., Gibbs A. L., Lang V.,
Slana
G. And
Wolever
T.M.S. 2005. Glycemic index methodology.
Nutrition Research Review
18: 145 – 171
Ojinnaka
M.C.,
Akobundu
, E.N.T. and
Iwe
M.O. 2009. Cocoyam starch modification effect on functional sensory and cookies qualities.
Pakistan Journal of Nutrition
8(6): 558-567
Wolever
, T.M.S and
Menling
, C. 2003. Long-term effect of varying the source or amount of dietary carbohydrate on postprandial plasma glucose, insulin,
triaclylglycerol
and free fatty acid. Concentrations in subjects with impaired glucose tolerance.
American journal of clinical nutrition
77 (3): 612-621.Slide24
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