@article{10.11648/j.jfns.20221004.12,
  author = {Ogundele Abimbola Eniola and Sanusi Rasaki Ajani},
  title = {Glycaemic Indices of Commonly Consumed Single and Mixed Meals as Eaten by Apparently Healthy Young Adults in Southwestern Nigeria},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {10},
  number = {4},
  pages = {106-114},
  doi = {10.11648/j.jfns.20221004.12},
  url = {https://doi.org/10.11648/j.jfns.20221004.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221004.12},
  abstract = {Diabetes mellitus is one of the metabolic diseases associated with life-threatening complications. Existing dietary management uses information on the Glycemic Index (GI) of single foods. However, foods are usually not consumed as a single item but as mixed meals in Nigeria. This study, therefore, determined the GI of commonly consumed single and mixed meals ‘as eaten’ by apparently healthy young adults in Southwestern, Nigeria. Thirty-five test meals [24 mixed meals and 11 single foods] prepared from yam, unripe plantain, white-bread, rice, ogi (maize paste), and beans were tested. The quasi-experimental study involved eighty apparently healthy young adults. 50g of the reference food (glucose) was dissolved in 350ml of water and served to the participants on two different days after a 10-12 hour overnight fast. Each of the participants served as a control and one day wash-out period was given between test meals. Fasting blood samples were obtained at baseline from groups of eight participants, thereafter they consumed 50g available carbohydrate portion of each test meal. Postprandial glucose concentrations were determined using an Accucheck® glucometer at 0, 30, 60, 90 and 120 minutes. GI for each test meal was calculated as the percentage incremental area under the blood glucose curve (IAUC) for the test meal divided by the average IAUC for the reference food. Data were analysed using descriptive statistics and ANOVA at α0.05. All test meals had a high GI value. Boiled-yam+Fried-egg had a GI of 84 while Boiled-yam as a single food had a GI of 94, Unripe-plantain+stew had a GI of 88 while unripe-plaintain as a single food had a GI of 89. White-bread+moinmoin and white-bread+Akara had GI of 78 and 93. Boiled-rice+fried-plantain+stew+meat, Boiled-rice+boiled-beans+stew+meat, Fried-rice+fried plaintain+meat had GI values of 74, 76 and 78 respectively. Ogi+moinmoin and Ogi+akara had GI of 76 and 77 while single foods of Beans-porridge, Boiled-beans, Akara and Moinmoin had GI of 85, 91, 91 and 94 respectively. The GI of boiled-rice (93) and ogi (92) as single foods were significantly higher than when eaten as mixed meals. Boiled-rice+fried-plantain+stew had the lowest GI (74) while beans-porridge+soaked-garri had the highest GI (96). The mixed meals had lower GI values compared to the single foods. This study has provided relevant information on the GI of mixed meals in Nigeria which can be useful in dietary recommendations for the management of type 2 diabetes mellitus.},
 year = {2022}
}

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TY  - JOUR
T1  - Glycaemic Indices of Commonly Consumed Single and Mixed Meals as Eaten by Apparently Healthy Young Adults in Southwestern Nigeria
AU  - Ogundele Abimbola Eniola
AU  - Sanusi Rasaki Ajani
Y1  - 2022/07/12
PY  - 2022
N1  - https://doi.org/10.11648/j.jfns.20221004.12
DO  - 10.11648/j.jfns.20221004.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 106
EP  - 114
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20221004.12
AB  - Diabetes mellitus is one of the metabolic diseases associated with life-threatening complications. Existing dietary management uses information on the Glycemic Index (GI) of single foods. However, foods are usually not consumed as a single item but as mixed meals in Nigeria. This study, therefore, determined the GI of commonly consumed single and mixed meals ‘as eaten’ by apparently healthy young adults in Southwestern, Nigeria. Thirty-five test meals [24 mixed meals and 11 single foods] prepared from yam, unripe plantain, white-bread, rice, ogi (maize paste), and beans were tested. The quasi-experimental study involved eighty apparently healthy young adults. 50g of the reference food (glucose) was dissolved in 350ml of water and served to the participants on two different days after a 10-12 hour overnight fast. Each of the participants served as a control and one day wash-out period was given between test meals. Fasting blood samples were obtained at baseline from groups of eight participants, thereafter they consumed 50g available carbohydrate portion of each test meal. Postprandial glucose concentrations were determined using an Accucheck® glucometer at 0, 30, 60, 90 and 120 minutes. GI for each test meal was calculated as the percentage incremental area under the blood glucose curve (IAUC) for the test meal divided by the average IAUC for the reference food. Data were analysed using descriptive statistics and ANOVA at α0.05. All test meals had a high GI value. Boiled-yam+Fried-egg had a GI of 84 while Boiled-yam as a single food had a GI of 94, Unripe-plantain+stew had a GI of 88 while unripe-plaintain as a single food had a GI of 89. White-bread+moinmoin and white-bread+Akara had GI of 78 and 93. Boiled-rice+fried-plantain+stew+meat, Boiled-rice+boiled-beans+stew+meat, Fried-rice+fried plaintain+meat had GI values of 74, 76 and 78 respectively. Ogi+moinmoin and Ogi+akara had GI of 76 and 77 while single foods of Beans-porridge, Boiled-beans, Akara and Moinmoin had GI of 85, 91, 91 and 94 respectively. The GI of boiled-rice (93) and ogi (92) as single foods were significantly higher than when eaten as mixed meals. Boiled-rice+fried-plantain+stew had the lowest GI (74) while beans-porridge+soaked-garri had the highest GI (96). The mixed meals had lower GI values compared to the single foods. This study has provided relevant information on the GI of mixed meals in Nigeria which can be useful in dietary recommendations for the management of type 2 diabetes mellitus.
VL  - 10
IS  - 4
ER  - 

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