Glycemic Index of Traditional Meal (Dambu) from Pearl Millet and Maize
Science Journal of Analytical Chemistry
Volume 8, Issue 1, March 2020, Pages: 29-32
Received: Feb. 13, 2020;
Accepted: Feb. 25, 2020;
Published: Mar. 10, 2020
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Maimuna Ladidi Aliyu, Department of Nutrition and Dietetics, Kaduna Polytechnic, Kaduna, Nigeria
Safiya Aliyu Tijjani, Department of Nutrition and Dietetics, Kaduna Polytechnic, Kaduna, Nigeria
Danladi Amodu Ameh, Department of Biochemistry, Ahmadu Bello University, Zaria, Nigeria
Aisha Babagana, Department of Nutrition and Dietetics, Kaduna Polytechnic, Kaduna, Nigeria
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The aim of this study is to determine the blood glucose response of traditionally prepared meal called Dambu from millet and maize enriched with beans, groundnut and vegetables. The cereals grains and other ingredients were purchased from a local market in Kaduna metropolis, and the preparation of the meal, blood glucose response with glycemic index method of determination used followed standard procedures. Result obtained indicated that product (Dambu) made from maize had higher (5.2±0.8) blood glucose response among female subjects, while lowest (5.14±0.53) blood glucose response value was recorded in subjects fed with product from millet. For the male subjects, the product made from millet had higher (4.94±0.9) blood glucose response was recorded in subjects fed with products (Dambu) from maize. Both male and female subjects fed with product (Dambu) from maize had the lowest (41.51%) and (40.33%) glycemic index respectively. T-test was used to assess the sensory attributes of the products and the products were significantly different (p<0.05). The product (Dambu) from millet can be used for the management and control of diabetes as it showed low glycemic index and can also be used as healthy meal. Dambu from maize had the overall acceptability in flavor, taste, texture and colour, and it was the most preferred than Dambu from millet.
Glycemic Index, Millet, Maize, Blood Glucose Response, Kaduna
To cite this article
Maimuna Ladidi Aliyu,
Safiya Aliyu Tijjani,
Danladi Amodu Ameh,
Glycemic Index of Traditional Meal (Dambu) from Pearl Millet and Maize, Science Journal of Analytical Chemistry.
Vol. 8, No. 1,
2020, pp. 29-32.
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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