Glycemic Index Of Different Cocoyam Cultivars Subjected To Different Processing Methods.

ABSTRACT

The glycemic index of the cocoyam cultivars were determined using 100% Glucose D as the control and human subjects for 2 hours feeding trials. The glycemic index ranging from 95.3 to 142.0 Roasted pink cocoyam. 15.5 to 41.4 Roasted coco-India, 71.9 to 121.4 Fried pink cocoyam, 55.6 to 85.4 Fried coco-India, 23.6 to 92.7 Fried white cocoyam, 49.4 to 115.8 Roasted white cocoyam, 73.8 to 90.3 Boiled pink cocoyam, 32.7 to 78.6 Boiled white cocoyam, 19.1 o 52.5 Boiled coco-India. Roasted pink cocoyam has the highest glycemic index, while Roasted coco-India has the lowest. Flour samples were produced from three cocoyam cultivars namely; White cocoyam, Pink cocoyam and Coco-India and were evaluated for proximate compositions. The flour samples had proximate compositions ranging from 10.03% to 11.79% moisture, 2.48% to 3.51% ash, 4.08% to 5.07% fat, 1.14% to 1.25% fibre, 7.23% to 8.31% protein, 72.42% to73.15% carbohydrates and 88.2 1% to 89.98% dry matter