Proximate Composition and Glycemic Index of Pupuru Meal: A Staple Cassava Based Diet of Ondo Indigenes.

Abstract

Glycemic index (GI) is a parameter commonly used for ranking foods based on their ability to raise the levels of blood glucose. This study was aimed at determining the proximate composition and the glycemic index of Pupuru. Proximate analysis was done using standard methods. A total of eight rats were divided into two groups with four in each. Group 1 was fed on glucose (2g) while group 2 was fed on cooked pupuru (2g). Blood glucose levels were determined at 0, 30, 60, 90, and 120 minutes. The area under the curve was determined from a graph of blood glucose level against time using trapezoid method; this was then used in calculating the glycemic index. Pupuru contained carbohydrates (80.67%), protein (5.34%), ash (0.25%), moisture (11.34%), fat (0.65%) and crude fiber (1.67%). The glycemic index of pupuru was estimated to be 86.0% respectively. Pupuru is a high glycemic food attributed to its high carbohydrate content.