期刊论文详细信息
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
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【 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   

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