Supporting evidence for the use of cassava (Manihot esculeta): products instead of Wheat flour products in the diet of the diabetic

ABSTRACT

The extent of blood glucose increase produced by products of cassava and wheat flour were compared in experiments performed in cars and rats. In normal anaesthetized cats, a meal of 500 mg grated cassava preparations produced a mean maximum blood glucose increase which is 200% less than the mean maximum blood glucose increase produced bu a meal of 500 mg wheat flour preparation. In diabetic rats, a 20 gm homogenous mixture, consisting of 50% cassava bammy and 50%rat chow that was eaten within a 24-hour period, produced a mean blood glucose increase produced by a 20 gm homogeneous mixture, consisting of 50% wheat flour bread and 50% rat chow and eaten over a similar period of time. The lower glucaemic responses of the cassava preparations therefore represent significant advantages over wheat flour preparations, for its (cassava preparation) inclusion in the diet of the diabetic