Journal of Obesity & Weight Loss Therapy
Open Access

Abstract

Background: 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. Lowering the glycemic index of meals can improve the control of diabetics and other nutritional disease. Methodology: Hence this study was carried out to determine the glycemic index of meals produced from cocoyam, plantain and cowpea flour blend. Three ratios, namely 95/5, 75/25 and 50/50 each were produced from differently processed cocoyam/plantain and cocoyam/cowpea flour respectively. Twelve (12) blends were selected and fed to the rats. A total of thirty (30) healthy volunteers were recruited by random sampling and further divided into ten (10) volunteers each. Pre-tested structure questionnaire was used to collected information on the clinical and anthropometric data. Blood samples were taken from the finger tips by prickling methods. Results: The results of socio-economic characteristic showed that majority of subjects were within the age range of 20-39 years. The means body mass index was 25.24kg/m2. The mean fasting blood sugar was 73.11mmol/L. The values of starch for both CP were 76.82 to 66.52, 67.63 to 50.49, 67.63 to 50.49 and 72.59 to 53.16, 68.59 to 40.48, 67.63 to 50.49 respectively. The DM for ratio 50:50 were high while 95:50 were lower for CC respectively but the percentage starch were lower for ratio 50:50 and higher for 95:5 respectively. The level of substitution adopted influenced the Glycemic Index (GI), ratio 50:50 had medium G.I of 60, 61 and 58 for SD, DD and OV for CC while SD and DD 50:50 for CP blends had low G.I of 59, 58 and 58 respectively. Conclusion: The study showed that CP of 50:50 blends had better G.I and blood profile. Most of 95:5, 75:25 and 50:50 CP and CC can be consumed by all age groups except 95:5 blends are recommended only for its high dense energy compared to 50:50 blends.

Biography

Jokodola Victoria Akinlotan has Obtained Ph.D (Nutrition & Dietetics) degree from the Federal University of Agriculture, Abeokuta, Nigeria. She has Completed her M.Sc (Human Nutrition from the University of Ibadan, Oyo State, Nigeria West Africa. She has risen to the position of a Principal Lecturer (P/Lec). Position of responsibilities held were; Past Head of Department (HOD) Food Technology Department, Strategic Business Unit of MAPOLY Business Ventures, Current Head, Nutrition and Dietetics Department. She is a member of the following Professional Body, MNIFST, MSAFOST, MNSN

Email: akinlotanvictoria@yahoo.com