Comparative Glycemic Index and Glycemic Load of Local Pounded Yam and Instant Pounded Yam Flours Consumed with Telfairia Occidentalis (Ugwu) Soup in Test Human Subjects

Abstract

Aim: The concept of glycemic index (GI) was introduced to classify carbohydrates and carbohydrate-rich diets, which are major staple foods in Nigeria. This study evaluates the glycemic index and glycemic load (GL) of local pounded yam and four instant pounded yam flours consumed with Telfairia occidentalis soup in test human subjects. Materials and Methods: Thirty human subjects were fed with D- glucose on the first day of the experiment and the test meals; local pounded yam (LPY), local pounded yam with Telfairia occidentalis soup (LPYTOS), Ayoola poundo yam with Telfairia occidentalis soup (APYTOS), Endy’s poundo yam with Telfairia occidentalis soup (EPYTOS), Iyan poundo yam with Telfairia occidentalis soup (IPYTOS) and Ola-Ola poundo yam with Telfairia occidentalis soup (OPYTOS) in the 2nd, 3rd, 4th, 5th, 6th and 7th day respectively after 12 h of overnight fasting. The blood glucose levels were determined at 30 min interval for 2 h, and were used to determine the incremental areas under the curves (IUACs) for the various meals, which in turn were used to determine their GIs, while GLs were calculated from GIs. Results: The GIs and GLs (46.00 ± 2.08%; 23.33 ± 1.20%), (48.67 ± 0.88; 25.00 ± 0.58) and (50.33 ± 1.45%; 26.00 ± 0.58%) of APYTOS, IPYTOS and EPYTOS respectively were significantly lesser than the GI and GL of the other meals. Conclusion: APYTOS, IPYTOS and EPYTOS are low GI foods with high GL values, while LPY is a moderate GI food with high GL also although, its’ GL is higher.