Determination of Glycemic Index and Glycemic Loads of Commonly Consumed Food Items of Cassava and Sweet Potato of Bench Maji Zone, South West Ethiopia 2017

Introduction: Glycemic index is an important parameter designed to quantify the relative blood glucose response of foods in comparison with reference glucose. Determination of glycemic index and loads of carbohydrate- rich foods play as tools of nutritional guidelines for glycemic control and to reduce the risk of diabetic complications. Thus, the aim of this study was to determine glycemic index and glycemic loads of cassava and sweet potato of commonly consumed food items of Bench-Maji, south west Ethiopia.

Materials and Methods: The 23 healthy subjects were participated in the study from Ethiopia; the mean age was 27 ± 2 years. The matured cassava and sweet potato food items were processed by washed, peeled and cooked in water (gentle boiling at 90 Co) for 20 minutes. Participants were informed to consume 50 g of carbohydrate portions of tested and reference foods. Blood sample were collected at 0 (fasting), 30, 60 and 120 minutes after ingestion of tested and reference foods. Glycemic index value of foods was calculated from the ratio of incremental area under the glucose curves of the foods. Glycemic loads for each food was determined from its glycemic index value and carbohydrate content. Data were statistically analysed by ANOVA and differences between means identified by the student t-test.

Results: The cassava and sweet potato had a medium glycemic indices (GI: 60), in spite of they generated a high glycemic loads of 26 and 24 respectively. The cassava and sweet potato had significantly lower (p<0.0001) blood glucose response was noticed as compared to white bread. There was no difference of GI and GL of tested foods within the participants and statistically not significant (p>0.05).

Conclusion: This study showed that the cassava and sweet potato foods had a medium glycemic index and high glycemic loads. The tested foods had significantly lower blood glucose response as compared to reference food of white bread. The resulted GI and GL data of tested foods could be help as guide of food choices to control glycemic level and to reduce the risk of diabetic complications.