FACULTY OF PUBLIC HEALTH
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Item Glycemic Indices Of Pineapple, Banana, Jollof Rice And Wheat Flour Dough(Nutrition Society of Nigeria, 2018) Okareh, O. T.; Ariyo, O.; Loto-Charles, A. R.Background: Information on glycemic index of staple foods are required to develop appropriate nutrition education materials to promote informed food choices. Objective: This study was designed to determine the glycemic index of four Nigerian staple foods, namely pineapple, banana, jollof rice and wheat flour dough. Method: The study was descriptive cross-sectional in design. Ten apparently healthy postgraduate 2 students (4 males and 6 females, 25.8±2.0 years; BMI: 22.68±2.69 kg/m ; fasting blood sugar: 92.1±3.38 mg/dl) randomly consumed 50 g available carbohydrate portions of test foods and glucose over a five-day period. Blood samples were collected in the fasting state and half-hourly over a 2-h period post-ingestion of test and reference foods to determine plasma glucose concentrations, incremental area under the glucose curve, glycemic index and glycemic load. Results: A 50 g available carbohydrate is equivalent to 176 g of banana, 199 g of jollof rice, 229 g of wheat dough and 322 g of pineapple. The Incremental Area Under the Curve for jollof rice, wheat dough and pineapple showed no significant difference when compared with glucose, while of banana was significant at P<0.05 when compared with glucose. The glycemic index was 94.88%, 97.37%, 98.9% and 99.3% and the corresponding glycemic load was 47.43%, 48.69%, 50.47% and 50.67%, for pineapple, wheat flour, jollof rice and banana, respectively. Conclusion: Banana, jollof rice, wheat flour dough and pineapple have high glycemic index values and post-prandial glucose response is similar for jollof rice, wheat flour and pineapple. Efforts should be intensified on promoting portion size control for improved glycemic response.Item Glycemic Indices Of Pineapple, Banana, Jollof Rice And Wheat Flour Dough(Nutrition Society of Nigeria, 2018) Okareh, O. T.; Ariyo, O.; Loto-Charles, A. R.Background: Information on glycemic index of staple foods are required to develop appropriate nutrition education materials to promote informed food choices. Objective: This study was designed to determine the glycemic index of four Nigerian staple foods, namely pineapple, banana, jollof rice and wheat flour dough. Method: The study was descriptive cross-sectional in design. Ten apparently healthy postgraduate 2 students (4 males and 6 females, 25.8±2.0 years; BMI: 22.68±2.69 kg/m ; fasting blood sugar: 92.1±3.38 mg/dl) randomly consumed 50 g available carbohydrate portions of test foods and glucose over a five-day period. Blood samples were collected in the fasting state and half-hourly over a 2-h period post-ingestion of test and reference foods to determine plasma glucose concentrations, incremental area under the glucose curve, glycemic index and glycemic load. Results: A 50 g available carbohydrate is equivalent to 176 g of banana, 199 g of jollof rice, 229 g of wheat dough and 322 g of pineapple. The Incremental Area Under the Curve for jollof rice, wheat dough and pineapple showed no significant difference when compared with glucose, while of banana was significant at P<0.05 when compared with glucose. The glycemic index was 94.88%, 97.37%, 98.9% and 99.3% and the corresponding glycemic load was 47.43%, 48.69%, 50.47% and 50.67%, for pineapple, wheat flour, jollof rice and banana, respectively. Conclusion: Banana, jollof rice, wheat flour dough and pineapple have high glycemic index values and post-prandial glucose response is similar for jollof rice, wheat flour and pineapple. Efforts should be intensified on promoting portion size control for improved glycemic response.