Proximate Composition and Glycemic Index of Pupuru Meal: A Staple Cassava Based Diet of Ondo Indigenes.
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Date
2021
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Publisher
EC Nutrition
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.
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Keywords
Pupuru, Glycemic Index, Proximate Composition, Blood Glucose, Diabetes, Cassava, Nutrition
Citation
Abiola Temitope., et al. “Proximate Composition and Glycemic Index of Pupuru Meal: A Staple Cassava Based Diet of Ondo Indigenes”. EC Nutrition 16.3 (2021): 28-34.