The Effect Of Processing On [He Glycemic Index Of Flour Blends From Maize (Zea Mays) And Cowpea (Vigna Unguiculata).
Glycemic Index (GIl) according to AlIen (1997) is simply a ranking of foods based on their immediate
effect on blood-glucose. It is a physiological measure of how fast, and to what extent a carbohydrate
food affects blood-glucose levels. It is also a system used for classif'ing the blood-glucose raising
potential of foods. It is the ranking of foods based on their actual postprandial blood glucose response
compared to a reference food, which is usually glucose or white bread (Onimawo et al., 2010).
Moreover, a glycemic index of 70 or more is high (hyperglycemia), 56 to 69 inclusive is moderate and
55 or less is low (hypoglycemia) (Onimawo et aT., 2010). The GI is an important parameter of food
quality that compares the hyperglycemic effect of a tested meal with pure glucose (or of another defined
standard food). GI is an in vivo measurement based on the glycemic response to carbohydrate containing
foods and it allows foods to be ranked on the absorption of the carbohydrates they contain (Onimawo et
al., 2010).
However, glycemic load (GL) also is a relatively new way to assess the impact of carbohydrate
consumption that takes the glycemic index (Gi) to account, but gives a fuller picture than does GI. A GI
value only explains how rapidly a carbohydrate in a serving of a particular food affects the blood
glucose. Both GI and GL are needed for full understanding of a food's effect on blood sugar (Onimawo
etal., 2010).
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CHINKERE, I (2021). The Effect Of Processing On [He Glycemic Index Of Flour Blends From Maize (Zea Mays) And Cowpea (Vigna Unguiculata). . Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/the-effect-of-processing-on-%5Bhe-glycemic-index-of-flour-blends-from-maize-zea-mays-and-cowpea-vigna-unguiculata-7-2
IFEANYICHUKWU, CHINKERE. "The Effect Of Processing On [He Glycemic Index Of Flour Blends From Maize (Zea Mays) And Cowpea (Vigna Unguiculata). " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 03 Aug. 2021, https://repository.mouau.edu.ng/work/view/the-effect-of-processing-on-%5Bhe-glycemic-index-of-flour-blends-from-maize-zea-mays-and-cowpea-vigna-unguiculata-7-2. Accessed 25 Nov. 2024.
IFEANYICHUKWU, CHINKERE. "The Effect Of Processing On [He Glycemic Index Of Flour Blends From Maize (Zea Mays) And Cowpea (Vigna Unguiculata). ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 03 Aug. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/the-effect-of-processing-on-%5Bhe-glycemic-index-of-flour-blends-from-maize-zea-mays-and-cowpea-vigna-unguiculata-7-2 >.
IFEANYICHUKWU, CHINKERE. "The Effect Of Processing On [He Glycemic Index Of Flour Blends From Maize (Zea Mays) And Cowpea (Vigna Unguiculata). " Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/the-effect-of-processing-on-%5Bhe-glycemic-index-of-flour-blends-from-maize-zea-mays-and-cowpea-vigna-unguiculata-7-2