Glycemic Indices and Glycemic Load of Some Nigerian Foods

Abstract

The concept of glycemic index (GI) lists food items by virtue of their influence on postprandial glucose. Though the glycemic index of common food items has been determined, the GI of the popularly processed and commonly consumed foods in Nigeria is not known. This study determined the GI of ten processed Nigerian foods and revealed their similarity in the release of glucose on consumption. The food items tested were made from yam tubers, cassava tubers and local cereals. These foods were served to human volunteers in several processed forms which resulted in viscous pastes. The GI results are presented and it is recommended that these processed foods should be discouraged in the regular dietary plan of people with chronic diseases such as coronary heart diseases, diabetes and cancer.