Sahel Medical Journal

ORIGINAL ARTICLE
Year
: 2008  |  Volume : 11  |  Issue : 3  |  Page : 80--83

Glycaemic index of boiled cocoyam and stew


JO Alegbejo1, DA Ameh2, WN Ogala1, S Ibrahim2 
1 Department of Paediatrics, Ahmadu Bello University Teaching Hospital, Zaria, Nigeria
2 Department of Biochemistry, Ahmadu Bello University, Zaria, Nigeria

Correspondence Address:
J O Alegbejo
Department of Paediatrics, Ahmadu Bello University Teaching Hospital, Shika, Zaria
Nigeria

Cocoyam can be processed in several ways. It contains digestible starch, protein and other valuable nutrients. Consumption of cocoyam is very high all over Nigeria. This study was undertaken to determine the glycaemic response of diabetic and healthy subjects to equal amounts of carbohydrate in the form of boiled cocoyam with glucose serving as the reference food. Ten type 2 diabetic subjects and seven healthy subjects volunteered to participate in the study. Blood was taken before and after consumption of the food every 30 minutes until two and half hours. The blood glucose concentration peaked at two and one hour in the type 2 diabetic and healthy subjects, respectively. The glycaemic indexes in both groups were 81 and 80 while the glycaemic load was 40 and 40.5, respectively. Boiled cocoyam therefore is of high glycaemic index and should be combined with low glycaemic index food for it to be suitable for diabetic subjects.


How to cite this article:
Alegbejo J O, Ameh D A, Ogala W N, Ibrahim S. Glycaemic index of boiled cocoyam and stew .Sahel Med J 2008;11:80-83


How to cite this URL:
Alegbejo J O, Ameh D A, Ogala W N, Ibrahim S. Glycaemic index of boiled cocoyam and stew . Sahel Med J [serial online] 2008 [cited 2022 May 24 ];11:80-83
Available from: https://www.smjonline.org/article.asp?issn=1118-8561;year=2008;volume=11;issue=3;spage=80;epage=83;aulast=Alegbejo;type=0