Glycaemic Response to Different Preparations of Yam in Diabetic and Non-Diabetic Nigerians
Diabetes int. (Middle East/Afr. ed.)
; 16(2): 19-22, 2008.
Article
in En
| AIM
| ID: biblio-1261166
Responsible library:
CG1.1
ABSTRACT
Post-pandial glycaemic responses to food can be affected by the method involved in the preparation of the food. Dietary intervention with food modification forms the corner- stone of management of type 2 diabetes worldwide. The effect of processing on yam; a staple food in Nigeria; was studied among diabetic and non-diabetic Nigerians. Despite undergoing more processing; amala prepared from yam flour had a better post-pandial glycaemic response index (PGRI) compared to other yam preparations; and this was also significantly higher among the diabetic subjects. Yam-based products; particularly amala; should be encouraged among diabetic Nigerians
Full text:
1
Main subject:
Dioscorea
/
Glycemic Index
/
Diabetes Mellitus
Language:
En
Journal:
Afr. ed.)
Year:
2008
type:
Article