Glycemic Index of Selected Nigerian Foods for Apparently Healthy People | OMICS International | Abstract
ISSN: 2165-7904

Journal of Obesity & Weight Loss Therapy
Open Access

Our Group organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Research Article

Glycemic Index of Selected Nigerian Foods for Apparently Healthy People

Olabisi Akinlua*, Nupo S Sedodo and Akinlotan J Victoria
Food Technology Department, Moshood Abiola Polytechnic Ojere Abeokuta, Abeokuta, Ogun State, Nigeria
Corresponding Author : Olabisi Akinlua
Food Technology Department
Moshood Abiola Polytechnic Ojere Abeokuta
Abeokuta, Ogun State, Nigeria
E-mail: [email protected]
Received December 24, 2012; Accepted February 04, 2013; Published February 06, 2013
Citation: Akinlua O, Sedodo NS, Victoria AJ (2013) Glycemic Index of Selected Nigerian Foods for Apparently Healthy People. J Obes Wt Loss Ther 3:160. doi:10.4172/2165-7904.1000160
Copyright: © 2013 Akinlua O, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


Background: The relevance of obesity and hypertension as an important public health challenge is increasing worldwide. This research work was carried out to determine the Glycemic index of bean products.
Methods: Four beans products (Beans served with stew, Akara, Moinmoin and Ofuloju) from the same cowpea specie (Vigna unguiculata) with different processing methods (boiling, steaming, frying) were evaluated. 50 g Oral glucose–D was used as standard food. Mineral analysis and Glycemic index were determined using standard method.
A total of ten (10) healthy volunteers were used in the study. The volunteers consisted of three (3) males and seven (7) females. Sociodemographic, Body Mass Index (BMI) of the subjects were assessed using a structured questionnaire and weighing scale respectively. A total of four bean products namely, Beans served with stew, Akara, Moinmoin and Ofuloju were given to the subjects after which blood sample was collected using a glucometer (on-callplus).
Results: The result of the socio economic characteristic shows that the age of the subjects ranged from 23-30 years, Height ranged from 1.57 - 1.48 m, weight ranged from 45-56 kg while their BMI were between 20.27 - 23.81 kg/m2. The result of the mineral analysis showed that Moinmoin had the highest iron content (5.7) while Akara had the lowest content (0.02), Akara had the highest Magnesium content (3.5) while beans served with stew had the lowest Magnesium content (2.9). Beans served with stew had the highest zinc (0.05) while Akara had the lowest zinc content (0.02). The Glycemic Index (GI) of beans served with stew was 56, Akara was 44, Moin-moin was 41 while Ofuloju was 54.
Conclusion: The GI results revealed that bean product can be consumed with restriction.