QUALITY EVALUTION AND GLYCEMIC INDEX OF EBA PRODUCED FROM YELLOW AND WHITE CASSAVA VARIETIES

ABSTRACT

This study investigated the quality evaluation and glycemic index of eba produced from yellow and white varieties of cassava at different fermentation day. Six samples of garri were taken at day 2,3 and 4. The different garri samples were made to produced eba, and it was served with Ogbono soup. Approval letter for the evaluation of glycemic index was obtained from the Health Research and Ethical Committee, Federation Medical Center, Umuahia, Abia State. Sixty healthy, non- diabetic human subjects was used for the study. The anthropometric data of the human subjects was determined. The results revealed that their Body Mass Index (BMI) ranged between 21.62 and 23.67% which is within the normal range. The garri samples were subjected to proximate composition, dietary fiber, carbohydrate characterization, and carotenoid content analysis. The result of the proximate composition revealed that the moisture content ranged from 6.97 to 8.11%, crude protein 1.44 to 1.80%, fat 0.28 to 0.35%, crude fiber 0.60 to 0.75 %, ash 1.84 to 2.39%, carbohydrate 86.58 to 88.01%. The caloric value (energy) range from 356.65 to 363.56 Kcal. The result of the dietary fiber showed that the soluble fiber ranged from 1.43 to 6.91%, insoluble range from 4.05 to 9.85%, total fiber 5.49 to 16.62 %. The carbohydrate characterization results revealed that the total starch ranged from 56.17 to 76.34 %, total sugar ranged from 2.52 to 5.88 %. The amylose ranged from 15.42 to 18.72 %, amylopectin ranged from 81.27 to 87.18 %. The carotenoid contents of the garri sample ranged from 0.57 to 14.29 %, particle size range from 0.52 to 0.64 %. The blood glucose response of the subjects after consumption of the eba with Ogbono soup, the glycemic index and glycemic load values were also determined. Blood samples were collected from the subjects at 0min, 30 min,60min, 90min and 120min, thereafter, the results of the glucose response were obtained and used to calculate the glycemic index. The results obtained revealed that the glycemic index of the formulated eba ranged from 58.43 to 93.16 %. The yellow root garri fermented for four days had the lowest glycemic index of 58.43 % which falls under medium glycemic index food range, this can be taken by a diabetic patient. Low glycemic index foods are classified as being digested and absorbed slowly and high glycemic index foods as being rapidly digested and absorbed, resulting in different glycemic responses.  

TABLE OF CONTENTS

Title Page                                                                                                                    i

Declaration                                                                                                                  ii

Certification                                                                                                                iii

Dedication                                                                                                                  iv

Acknowledgements                                                                                                    v

Table of Contents                                                                                                       vi

List of Tables                                                                                                              viii

List of Figures                                                                                                             ix

List of Plates                                                                                                               x

Abstract                                                                                                                      xi

CHAPTER 1: INTRODUCTION

1.1       Background of the Study                                                                               1

1.2       Statement of Problem                                                                                     2

1.3       Objectives of the Study                                                                                  2

1.4       Justification of the Study                                                                               3

CHAPTER 2: LITERATURE REVIEW

2.1       Cassava                                                                                                           4

2.2       Cassava Processing                                                                                         9

2.3       Storage Techniques of Cassava                                                                      10                   

2.4       Nutritional Value of Cassava Roots                                                               12                   

2.5       Garri                                                                                                               13                    

2.6       Fermentation                                                                                                  14        

2.7       Fermented foods                                                                                            15

2.8       Glycemic Index                                                                                              20

2.9       Determining Glycemic Index of Food                                                           21

2.10    Glycemic Response                                                                                        22                                                                                                 

2.11    Glycemic Load                                                                                               23

2.12   Factors That Affect the Glycemic Index of Foods                                          23

2.13   Glycemic Index in the Nutritional Management of Diabetes                           33

2.14 Prospects of the Concept of GI and GL in the Management of Diabetes

        Mellitus (Type 2)                                                                                     37

2.15   Limitations/ Controversies of the Concept of GI and GL                               39                   

2.16 Potentials and Health Benefits of Low Glycemic Index foods                         41

2.17 Classification of Diabetes                                                                                   44

2.18 Glucose                                                                                                               47

CHAPTER 3. MATERIALS AND METHODS

3.1       Source of Raw Materials                                                                                50       

3.2       Sample Preparation                                                                                        50       

3.3       Preparation of Gelatinized Garri Meal                                                           54        

3.4       Experimental Sample Formulation                                                                  54

3.5       Proximate Analysis                                                                                         54

3.6       Carbohydrate Characterization of the Garri Sample                                     57       

3.7       Glycemic Index Determination                                                                       60

3.8       Method of Data Analysis                                                                                 61     

CHAPTER 4. RESULTS AND DISCUSSION

4.1       Anthropometric Characteristics of the Healthy Volunteer                             63       

4.2       Proximate Composition and Caloric Value of the Garri Samples                  65       

4.3       Dietary Fiber Fraction of the Garri Samples                                                   70       

4.4       Carbohydrate Characterization of the Garri Samples                                    71        

4.5       Carotenoid Content of the Garri Samples                                                      72       

4.6       Glycemic Responses of the Standard Food and Eba                                      75      

4.7       Glycemic Indices and Glycemic Loads of Eba Samples                                77

CHAPTER 5: CONCLUSION AND RECOMMENDATIONS        

5.1       Conclusion                                                                                                      80

5.2       Recommendations                                                                                          81

References                                                                                                      82

Appendices                                                                                                     93

LIST OF TABLES

                                                                                                                                  PAGE

4.1: Anthropometric characteristics of the healthy volunteer/subjects                         64

4.2: Proximate Composition and Caloric Value of the Garri Samples                         68     

4.3: Dietary Fiber Fraction of the Garri Samples                                                          70     

4.4 Carbohydrate Characterization of the Garri Samples                                              71

4.5: Carotenoid Content of the Garri Samples                                                              74    

4.6: Glycemic Responses of the Standard Food and Eba at Various Time Intervals    76    

4.4: Glycemic Indices and Glycemic Loads of the Eba Sample                                    78   

LIST OF FIGURE

                                                                                                                                 PAGE

3.1 production of garri                                                                                                 51

LIST OF PLATES

                                                                                                                                PAGE

         3.1 Yellow Root Garri Fermented for Two Days                                              52

         3.2 Yellow Root Garri Fermented for Three Days                                            52

         3.3 Yellow Root Garri Fermented for Four Days                                              52

         3.4 White Root Garri Fermented for Two days                                                 53

         3.5 White Root Garri Fermented for Three days                                               53

         3.6 White Root Garri Fermented for Four days                                                 53

CHAPTER 1

INTRODUCTION

1.1 BACKGROUND OF STUDY

Cassava (Manihot esculenta Crantz) is a major staple food in tropical countries. Nigeria is the world’s largest producer of cassava with the potential for higher production. Cassava belongs to the family Euphorbiaceae and is a perennial woody shrub producing enlarged tuberous roots (Taiwo, 2006).  The roots are the main storage organs and in some areas it is cultivated as perennial or annual plant with the storage roots being harvested during the first or second year (Aloys and Ming, 2006). Cassava contains anti-nutritional factors and toxins, it must be properly prepared before consumption, and improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication and goiters and may even cause a toxic or partial paralysis (Taiwo, 2006).

 Glycemic index (GI) is a ranking related to how carbohydrates in food affect blood glucose levels. Glycemic index describes the blood sugar level after the consumption of a carbohydrate-containing test food relative to a carbohydrate-containing reference food, typically glucose or white bread (Jenkins, 2007). High glycemic index is observed in carbohydrates that breaks down rapidly during digestion due to their blood glucose response is high and fast. Carbohydrates that breaks down gradually have a low glycemic index (Jenkins et al., 2002). Diets established on carbohydrate foods that are more gradually absorbed, digested and metabolized have been related to a reduced risk of Type 2 diabetes mellitus and cardiovascular disease. Improved glycemic control by the use of diet could reduce the intake of medications, decrease the chances of diabetic complications, increase life expectancy, and improve the quality of life (Thomas and Elliott, 2009). Also, intervention studies have shown enhancement in the hemoglobin concentration and insulin sensitivity in people living with diabetes as a result of a low GI diet. Research also suggests that low glycemic index foods may aid with weight control by having effects on fuel partitioning and satiety. These findings show that low GI foods has no negative effect and thus, suggest that the GI should be a vital consideration in the dietary management and prevention of diabetes mellitus (Thomas and Elliott, 2009)

1.2 STATEMENT OF PROBLEM

High glycemic index foods pose serious risk to health implications such as type 2 diabetes mellitus (Willett et al., 2002) which is likely to lead to the manifestation of other diseases such as hypertension, obesity, etc. In Nigeria the main food product, considerable domestic importance is garri (Eba), flour and fufu (Taiwo, 2006). Garri is a very common diet in our locality which can   be afford by anybody and it is said to have high glycemic index based on the previous work done by (Taiwo, 2006), because it contains starch molecules that are easily digestible and are regarded as the most domestic food products and such foods is not ideal for a diabetic patient.

Diabetes mellitus is a serious and complex disease characterized by hyperglycemia that result from the pancreatic β cells generate deficient insulin. Diabetes contributes to considerable morbidity and mortality in the form of metabolic complications, vision disorders, neuropathy, renal failure, peripheral vascular disease, ulceration and heart disease, stroke, infections and amputations (Sheard et al., 2004).

1.3 OBJECTIVE OF THE STUDY

The main objective of this study is to determine the quality evaluation and glycemic index of Eba produced from garri obtained from yellow and white varieties of cassava

Specific objectives are to:

1.       Produce garri from yellow and white cassava varieties.

2.       Produce Eba from the yellow and white garri.

3.       Determine glucose response of the individual human subjects.

4.       Carry out the chemical analysis of the garri.

5.       Determine the glycemic index and glycemic loads of the Eba.

1.4 JUSTIFICATION

The importance of this study is to produce garri at different fermentation periods with yellow and white root cassava varieties. Also to evaluate the quality and glycemic index of the garri samples, if this work is properly carried out, it will reveal the glycemic levels of garri samples produced from yellow root and white root varieties at different fermentation. Those sample with low glycemic index will be recommended for diabetic people.

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