Assessment of Glycemic Index of Cocoyam, Cowpea, and Plantain Composite Flour Meal for Apparently Healthy Nigerians
Consumption of high glycemic index (GI) foods can increase the risk of diabetes and other nutritional diseases. This study evaluates the GI of meals made from cocoyam, cowpea, and plantain flour blends, aiming to provide low GI options for better dietary management. Cocoyam, plantain, and cowpea are known for their carbohydrate content and nutritional value, potentially offering a healthier alternative for individuals in Nigeria. Combining these ingredients can result in meals with a lower GI, which may aid in controlling diabetes and similar health conditions.
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ASSESSMENT OF GLYCEMIC INDEX OF COCOYAM, COWPEA AND PLANTAIN COMPOSITE FLOUR MEAL FOR APPARENTLY HEALTHY NIGERIANS 1J. V Akinlotan, 2I.O Olayiwola, 3A Ladokun and 4S.A Sanni 1Nutrition and Dietetics Department, Moshood Abiola Polytechnic Abeokuta 2,4Nutrition and Dietetics Department, Federal University of Agriculture Abeokuta 3Department of Animal Physiology Federal University of Agriculture Abeokuta
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.
COCOYAM 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.
PLANTAIN It is from the genus Musa and species paradisiaca. The matured unripe plantain contains more starch and less sugar than bananas.
COWPEA Known as Vigna unguiculata. They are the most important plant food legume.
GLYCEMIC INDEX It measures how quickly a particular food can raise blood sugar. A high carbohydrate food (high glycemic index) raises blood glucose after consumption.
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.
FOOD STARCH CONTINUES 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.
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.
METHODOLOGY Cocoyam flour production Cowpea flour production Plantain flour production
PRODUCT FORMULATION Cocoyam + plantain flour (10 blends) - amala paste Cocoyam +cowpea flour (10 blends) cookies
PRODUCT ANALYSIS The flour and the meal were analysed for starch and sugar.
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
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%.
RESULTS Table 1.0: Starch, and sugar content of oven dried cocoyam/plantain flour. BLENDS STARCH % BLENDS STARCH % 95:5 71.82 + 0.06a 90:10 71.72 + 0.01a 85:15 71.61 0.25a 80:20 71.52 0.19a 75:25 71.49 0.10a 70:30 71.32 0.04ab 65:35 71.28 0.06ab 60:40 71.14 0.08ab 55:45 71.02 0.11c 50:50 69.88 0.63c Mean values with different superscript along the column were significantly different (p<0.005) SUGAR% SUGAR% 9.37 + 0.18a 9.33 + 0.013a 9.30 + 0.13a. 9.24 0.05b 9.21 0.08b 9.20 0.09b 9.17 0.17b 9.17 0.04c 9.10 0.10c 9.08 0.05c
Table 2.0: Starch, and sugar content of oven dried cocoyam/cowpea flour. BLENDS STARCH % SUGAR% BLENDS STARCH % SUGAR% 95:5 72.59 + 0.09a 7.54 + 0.33a 90:10 70.78 + 0.18a 7.20 + 0.09a 85:15 69.64 0.16a 6.81+ 0.04a 80:20 68.71 0.04a 6.70 0.25a 75:25 67.21 0.60a 6.57 0.27a 70:30 65.52 0.13a 5.81 0.04b 65:35 64.78 1.33a 5.78 0.13b 60:40 62.37 0.40b 5.33 0.08c 55:45 60.71 0.02b 5.20 0.02c 50:50 58.45 0.75b 5.12 0.16c Mean values with different superscript along the column were significantly different (p<0.005)
TABLE 3.0: MEAN EFFECT OF STARCH CONTENT OF MEAL PRODUCED FROM COCOYAM/PLANTAIN AND COCOYAM/COWPEA. Cocoyam/plantain Cocoyam/cowpea Ratio Amala paste Cookies 95:5 70.32 + 0.04a 49.50 + 0.32a 75:25 56.20 + 0.06b 42.50 + 0.25b 50:50 48.43 + 0.29c 34.10 + 0.02c Mean values with different superscript along the column were significantly different (p<0.005)
TABLE 4.0: MEAN EFFECT OF SUGAR CONTENT OF MEAL PRODUCED FROM COCOYAM/PLANTAIN AND COCOYAM/COWPEA. cocoyam/plantain cocoyam/plantain cocoyam/cowpea cocoyam/cowpea Ratio Amala paste Cookies 95:5 7.34 + 0.04a 4.92 + 0.1a 75:25 7.26 + 0.02b 4.46 + 0.06b 50:50 6.29 + 0.01c 4.37 + 0.01c Mean values with different superscript along the column were significantly different (p<0.005)
TABLE 5.0: MEAN EFFECT OF GLUCOSE CONTENT OF DIFFERENT MEALS PRODUCED FROM COCOYAM/PLANTAIN AND COCOYAM/COWPEA. cocoyam/plantain cocoyam/plantain Cocoyam/cowpea Cocoyam/cowpea Ratio Amala paste Cookies 95:5 64.92 + 0.37a 59.09 + 0.20a 75:25 61.61 + 0.91b 54.24 + 0.29b 50:50 54.60 + 0.28c 51.64 + 0.24c Mean values with different superscript along the column were significantly different (p<0.005)
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 67 63 58 Cookies 95:5 75:25 50:50 49.50 42.50 34.10 4.92 4.46 4.37 54.42 46.96 38.47 91.88 106.47 129.97 272 235 192 70 64 58 (Serving size 500g)
TABLE 7.0: GLYCEMIC INDEX OF COCOYAM-PLANTAIN AND COCOYAM-COWPEA Test diet i AUC of food i AUC of glucose Glycemic index Classification of the food Amala paste 95:5 75:25 50:50 Cookies 95:5 75:25 50:50 867 + 38 913 + 48 992 + 49 578 + 33 578 + 33 578 + 33 67 63 58 High Medium low 830 + 31 897 + 42 994 + 48 578 + 33 578 + 33 578 + 33 70 64 58 High Medium Low
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.
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.
