Nupo Sunday Sedodo
Moshood Abiola Polytechnic
Nupo Sunday Sedodo Recently completed PhD in Nutrition and Dietetics from the Department of Federal University of Agriculture Alabata, Abeokuta. He is currently a Lecturer in the Department of Nutrition and Dietetics in Moshood Abiola Polytechnic Ojere. He obtained Bsc degree in 2006, completed His Masters degree in 2010 and had his PhD in 2014 from Federal University of Agriculture Abeokuta. He is currently the General Secretary Nutrition Society of Nigeria Ogun state Branch and a member Nutrition Society of Nigeria. He has over fifteen publications in reputable journals both local and International. He is happily married to Mrs Nupo Abosede and blessed with Ayanfeoluwa Israel Nupo.
This study was carried out to determine the proximate composition and glycemic index of selected Soybean and Tuwo products. A total of ten (10) healthy volunteers were used in the study. The result of the socio-demographic characteristic show that the subject age ranged from 22-30 years; height ranged from 1.40 – 1.58m; weight ranged from the 45-65kg. The result of the proximate composition ranged from 3.91-8.25 for sugar and 25.31 – 40.12 for starch. The fasting blood glucose of the volunteers ranged from 5.5mmol/L – 7.3mmo/L. These volunteers consisted of one (1) male and nine (9) female. The preparation of Soybean and Tuwo with stew were given to the subject after whom blood sample was collected using a glucometer (on-call plus). Blood sample were taken from the finger tips of the volunteers over 2 hours period interval at 0hr, 30mins., 60mins, 90mins, after eating the tested food to determine the Incremental Area Under the Cure (IAUC) of their glucose concentration and GI of the foods and these were compared with that of the reference food, i.e., glucose. The result of the glycemic index of the processed food given to the volunteers Soybean 46 and Tuwo 80. The study revealed that different processing method give different glycemic index. All the Soybean and Tuwo do have similar G.I. This may be due to difference of the mixture of Soybean and Tuwo and also starches.