मोटापा और वजन घटाने की थेरेपी जर्नल

अमूर्त

Glycemic Index of Selected Nigerian Foods for Apparently Healthy People

Olabisi Akinlua, Nupo S Sedodo and Akinlotan J Victoria

Background: The relevance of obesity and hypertension as an important public health challenge is increasing worldwide. This research work was carried out to determine the Glycemic index of bean products.
Methods: Four beans products (Beans served with stew, Akara, Moinmoin and Ofuloju) from the same cowpea specie (Vigna unguiculata) with different processing methods (boiling, steaming, frying) were evaluated. 50 g Oral glucose–D was used as standard food. Mineral analysis and Glycemic index were determined using standard method.
A total of ten (10) healthy volunteers were used in the study. The volunteers consisted of three (3) males and seven (7) females. Sociodemographic, Body Mass Index (BMI) of the subjects were assessed using a structured questionnaire and weighing scale respectively. A total of four bean products namely, Beans served with stew, Akara, Moinmoin and Ofuloju were given to the subjects after which blood sample was collected using a glucometer (on-callplus).
Results: The result of the socio economic characteristic shows that the age of the subjects ranged from 23-30 years, Height ranged from 1.57 - 1.48 m, weight ranged from 45-56 kg while their BMI were between 20.27 - 23.81 kg/m2. The result of the mineral analysis showed that Moinmoin had the highest iron content (5.7) while Akara had the lowest content (0.02), Akara had the highest Magnesium content (3.5) while beans served with stew had the lowest Magnesium content (2.9). Beans served with stew had the highest zinc (0.05) while Akara had the lowest zinc content (0.02). The Glycemic Index (GI) of beans served with stew was 56, Akara was 44, Moin-moin was 41 while Ofuloju was 54.
Conclusion: The GI results revealed that bean product can be consumed with restriction.