Annals of Biological Research | |
Effect of processing method on the glycemic index of some carbohydrate staples (Manihot esculanta, Ipomoea batata and Dioscorea rotundata) in both normal and diabetic subjects | |
Itam E.H1  | |
关键词: Itam E.H; Itam A.H; Odey M.O; Ejemot-Nwadiaro R.; Asenye M.E; Ezike N.N.; processing methods; carbohydrate staples; glycemic index; | |
DOI : | |
学科分类:生物科学(综合) | |
来源: Scholars Research Library | |
【 摘 要 】
The glycemic index (GI) provides a measure of how quickly blood sugar levels (i.e. levels of glucose in the blood) rise after eating a particular type of food. In this study, the glycemic index and glycemic load of certain root tuber foods (yam, potato, and cassava) in both diabetic and non-diabetic conditions were compared. Glucose with a glycemic index of 100 was used as reference. The comparative studies showed the glycemic indices for cassava flour (59.34±32.42 and 40.12±25.27) respectively for diabetic and healthy subjects was significantly higher (p<0.05) than that of yam flour (49.81±10.38 and 35.50±11.71) for diabetic and healthy subjects. The glycemic index for baked sweet potato (94.80±8.01) was significantly higher (p<0.05) than roasted (82.01±5.20), fried (76.01±7.10) and boiled (46.00±5.89), for the same root tuber.
【 授权许可】
CC BY
【 预 览 】
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RO201902016701150ZK.pdf | 184KB | download |