The Hypoglycemic Effect Of Steamed Cake Prepared From Some Nigerian Legumes (Vigna Unguiculata And Vigna Subterranea).
ABSTRACT
This study was carried out to
determine the blood glucose responses and Glycemic index of the test foods,
(okpa and Moi moi) using diabetic and nondiabetics as subjects. The subjects
comprised of 8 diabetics and 7 non-diabetics. The results of the physical
characteristics showed that the diabetic subjects were on the average older
than the non-diabetics 58.1 ± 7.946 years versus 20.57 ± 1.5 12 years. The mean
body mass index (BMI) values of 20.87±2.31 vs 27.78 ± 2.46 indicated that over
90% of the diabetic subjects were obsessed while the non-diabetics were on the
average normal. Results also showed that the blood glucose responses of
diabetes was significantly higher (p< 0.05) than that of the non-diabetics.
When fed okpa and moi-moi, the blood glucose responses were significantly
reduced, compared to bread diet for both diabetics and nondiabetics. l'he
results tirther indicated that blood glucose response was better with okpa for
the diabetics than with moi-moi, suggesting that okpa is a better diet for
diabetics. While that of the nondiabetics indicated that moi moi was a better
diet since their blood glucose responses reduced more with okpa intake. The (ii
of the two diets for Diabetics (moi-moi —65.56 ± 7.44 and okpa— 59.13 ± 15.76),
showed that the GI of bread was higher than that of okpa and moi mol. Therefore
okpa is a better diet in the control of diabetes mellitus.
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NWACHUKWU, T (2021). The Hypoglycemic Effect Of Steamed Cake Prepared From Some Nigerian Legumes (Vigna Unguiculata And Vigna Subterranea).. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/the-hypoglycemic-effect-of-steamed-cake-prepared-from-some-nigerian-legumes-vigna-unguiculata-and-vigna-subterranea-7-2
TOCHUKWU., NWACHUKWU. "The Hypoglycemic Effect Of Steamed Cake Prepared From Some Nigerian Legumes (Vigna Unguiculata And Vigna Subterranea)." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 01 Jul. 2021, https://repository.mouau.edu.ng/work/view/the-hypoglycemic-effect-of-steamed-cake-prepared-from-some-nigerian-legumes-vigna-unguiculata-and-vigna-subterranea-7-2. Accessed 24 Nov. 2024.
TOCHUKWU., NWACHUKWU. "The Hypoglycemic Effect Of Steamed Cake Prepared From Some Nigerian Legumes (Vigna Unguiculata And Vigna Subterranea).". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 01 Jul. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/the-hypoglycemic-effect-of-steamed-cake-prepared-from-some-nigerian-legumes-vigna-unguiculata-and-vigna-subterranea-7-2 >.
TOCHUKWU., NWACHUKWU. "The Hypoglycemic Effect Of Steamed Cake Prepared From Some Nigerian Legumes (Vigna Unguiculata And Vigna Subterranea)." Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/the-hypoglycemic-effect-of-steamed-cake-prepared-from-some-nigerian-legumes-vigna-unguiculata-and-vigna-subterranea-7-2