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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