Determination of the Glycemic Indices of Three Different Cassava Granules (Garri) and the Effect of Fermentation Period on Their Glycemic Responses
DOI:
https://doi.org/10.3923/pjn.2011.6.9Keywords:
Blood glucose, cassava, fermentation, garri, glucose, glycemic index (G.I), IAUCAbstract
Three Garri samples (A, B, C) from the same cassava specie (Manihot utillsima) produced at different fermentation time (24, 48 and 72 h) were evaluated for Glycemic Indices (G.I). Oral glucose-D was used as standard food. Proximate analysis including the dietary fibre and glycemic carbohydrate were determined using standard methods. Result showed that dietary fibre decreased with length of fermentation giving values as 15.75, 10.85 and 7.60 for 24, 48 and 72 h respectively. Glycemic carbohydrate increased with length of fermentation giving values as 63.57, 69.11 and 73.05 for 24, 48 and 72 h respectively. Fermentation time affected the glycemic indices of the foods. The G.I values increased from 62, 67 and 73 for 24, 48 and 72 h respectively. Results showed that sample A and B were intermediate GI foods while sample C was a high GI food. The mean glycemic responses of the samples showed significant difference (p>0.05). The co-efficient of variation for the standard food was 26%.
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