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Starchy dough food is the most commonly consumed food in Nigeria. However, there cent disease epidemiological changes from communicable to non-communicable diseases, has implicated changes in occupational choice from farming to sedentary works and consumption of predominantly dough starchy food asa notable culpable cause. Hence, this study examined the glycemic impact of the commonly eaten staplestarchy foods in Nigerian subjects. Therefore the study aims to determine glycemic Index of commonly eatendough foods on healthy subjects and diabetics. This was a cross-sectional study carried out on 16 healthy staffand diabetic patients from Imo State University Teaching Hospital. Each participant ingested food products(white yam, yellow yam, plantain and water yam) (equivalent of 50g glucose). Samples weretaken for blood glucose at intervals of0, 30, 60, 90,120 mins. The area under curve was determined using trapezoid method for different time intervals.The sum of are aunder curve for each test food was divided by the sum of area under curve for standard glucos eand multiplied by 100 to determine the glycemicindex of the food products respectively. In this study the glycemic index for diabetic group after intake of  white yam, yellow yam, plantain and water yam were80.95%,69.32%,84.08%and97.04%respectivelyandforapparentlyhealthygroupit was 80.81%, 71.63%, 80.59% and 94.81% respectively. Glycemic index for white yam, yellow yam, plantain and water yam is high in diabetics and healthy subjects. Therefore, consumption of these starchy dough foods should be less frequentandinsmallerportionsinindividualatriskofdiabetesmellitusanddiabetics 

TABLE OF CONTENTS
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
CHAPTER ONE

1.  INTRODUCTION
2. Background of the study
3. Problem statement
4. Aim and objectives of the study
5. ResearchHypothesis
6. SignificanceoftheStudy
7. Scope of the study
8. limitations of the study

CHAPTER TWO
LITERATURE REVIEW

1. Roots and Tuber Crops
2. Yams (Dioscorea sp.)
3. Major cultivated species
4. Plantain peel
5. Nutrient composition of plantain peels
6. plantain peels anti-nutrients and processing methods
7. FUFU
8. Fufu made in Nigeria

CHAPTER THREE

1. MATERIALANDMETHODS
2. Materials Used
3. Study design
4. FoodPreparationAndProcessing
1. PreparationofYamFufu
2. Preparationofplantain peel fufu
5. DeterminationofGlycemicIndex
6. EthicalConsideration
7. Laboratory Analysis
8. Laboratory Analysis

CHAPTER FOUR
4.0      RESULT AND DISCUSSION
CHAPTER FIVE

1. Conclusion and recommendation
2. References

 

 

 

 

 

 

CHAPTER ONE
1.0                                                        INTRODUCTION
1.1                                            BACKGROUND OF THE STUDY
The intake of carbohydrate based meal is a common part ofmajorityofNigeriandiet,theseareconsumed both in urban and rural areas as the most commontraditional food. In many part of the country carbohydratebased meal such as Fufu is consumed on a dailybasisalongwithsmallportionofsouptoenableittobeswallowed.
Carbohydratemakes up about 40–80% of our calorie intake play an enormous role in human physiology (Mann et al. 2017). Most Nigerian diets are carbohydrate based and most families plan their meals around it. Despite the energy value of carbohydrates, its physiological effects on human health cannot be overemphasized. The energy contents and digestibility of different carbohydrates, however, differ (Mann et al. 2017). Some carbohydrate foods elicit a quicker response from insulin than others (Lin et al. 2010). This is due to differences in the rate at which they release glucose into the blood. The relative ranking of how fast or slow a carbohydrate food is converted to glucose after ingestion is a measure of its glycemic index (Lavigne et al. 2010).
Health problems associated with high blood glucose such as obesity, metabolic syndrome,diabetes mellitus are due to high glycemic index foods.Therefore clinical trials have shownthat low glycemic diets improve glycemic control in diabetes, increase insulin sensitivity;reduce food intake and body weight (Juntmen et al., 2013).Prospective studies suggest thatlow glycemic index diets may reduce the risk of diabetes, metabolic syndrome cardrovasculardisease and possibly some type of cancer (Liu et al., 2000, Sulmeron et al; 2017).
Glycemic index (GI), though a simple numerical index which measures the blood glucose raising ability of carbohydrates, has become an established concept for classifying carbohydrates (FAO/WHO, 2018). In determining the glycemic index of a carbohydrate food, the postprandial glycemic response of the food is measured against a reference food (FAO/WHO, 2018). A number of factors influence the postprandial glycemic response of a carbohydrate when ingested. These factors range from extrinsic components such as composition of the whole meal and variations in the overall diet, to intrinsic properties, such as the amylose to amylopectin ratio, presence or absence of viscous fiber, and the length of the monosaccharide units (Bjorck et al. 2014).
Fufufrom yams and plantain peels are the most Nigerian carbohydrates, are subjected to quite a number of processing techniques during preparation for consumption. The processing of a particular carbohydrate food plays an important role in determining its overall properties, which also has a significant influence on physiological function in the human body. Glycemic index value is also directly influenced when the physiological effect of a carbohydrate is altered (Bahado‐Singh et al. 2011). Such factors as particle size, processing methods, nature of starch, and antinutrients present which are not commonly available in food tables, and yet have very significant effects on physiological properties of food, which further highlight the importance of determining the GI of foods individually and not by extrapolation from international GI values of foods of similar qualities (Aston et al. 2018).
The study aim was to determine the glycemic indices of composite fufu from different yam cultivars and plantain peel.

1.2      StatementoftheProblem

Willet et al. (2012) report that the consumption of high glycemicindicesandhighglycemicloaddietsforseveralyearsmightresultinincreased postprandial blood glucose spikesandexcessive insulin secretion.This could lead to the loss of insulin-secreting function of the pancreatic β-cells, resulting in irreversible Type 2 Diabetes mellitus. In addition to thisassertion, Ludwig and Daniel (2012) in a study state that, sustained spikes inblood sugar and insulin levels may lead to increased diabetes risk. Diabetesmellitus Type 2 is currently one of the most prevailing chronic diseases in theworld and the number of people with the disease is stated to be increasing ineverycountry. International Diabetes Federation (IDF) has estimated that 415 millionadults globally, are presently living with the condition. Nonetheless, this ispredicted that people having this condition would rise to 642 million by 2040.Anestimated14.2millionadults(aged20-79)havediabetesinAfrica,representing 6.7% (IDF, 2016).This prevalence can be minimized to a lowerrate when peoplearemade aware of the glycemic indices andglycemicloads of the foods they consume, as these play major roles in the developmentof this condition. When consumers are well informed on the rate at which theglucose in our local foods is released into the bloodstream, they will be verycautious about their choice of food and even the time they eat these foods aswellasthe amount they consume.

1.3      Aim and objectives of the Study

Themain aimofthisstudywastodeterminetheglycemic indices of composite fufu from different yam cultivars and plantain peel.Toachievethis, thestudy soughtto;

1. Examineparticipants’glycemicresponsetoingestedcarbohydrate.
2. Determinetheglycemic loadoffufu produce from yam and plantain.
3. Determine the glycemic index ranks carbohydrate-containingfoodsonhowquicklytheyelevatebloodglucoselevels
4. Make a recommendation that will be helpful in prevention ofobesity, diabetes mellitus, cancer and cardiovasculardiseases.

1.4      Research Hypothesis

H0=Thereisnosignificantdifferenceintheglycemicloadofthedifferentvarieties of fufu from yam and plantain peel.
H1=Thereisasignificantdifferenceintheglycemicloadofthedifferentvarieties of fufu from yam and plantain peel.

1.5      Significance of the Study

This study intends to find out theglycemicindexoffufu from different yam varieties and plantain peels which is one of the foods commonly consumed in our localityinordertounravelhowsuchdietmayhavecontributedto increasing prevalence of metabolic diseases and poorglycemic control in our locality. Therefore this studydetermined the glycemic responses to some doughstarchy foods both in apparently healthy and diabeticsubjectsinordertoenableindividualsinourenvironmenttomakeinformedchoicesinmeetingtheirdailynutritionalneeds. This study will solve the problem of high intake of food containing large amount of carbohydrates. Example such  asfufu. The study also makes important contribution to future research by contributing to the existing literature particularly on nutrition.
1.6        Scope of the study
The research focused on studying the glycemic indices of fufufrom different varieties yam and plantain peels. This studyinvestigated all the possible varieties of yam that are consumed in the countryand to analyze the extent to which each of variety affects the blood glucoselevel.

1.7      limitations of the study

The study determined the glycemic load of composite fufu from different yam cultivars and plantain peel. The study is limited on the effect of fufufrom different yam varieties and has on blood glucose level after ithasbeendigestedandsohealthyindividualswereusedforthestudy.Diabetics already have elevated blood glucose levels and using them for thestudy may not be appropriate.

CHAPTER FIVE

5.1      CONCLUSION

Glycemic index for diabetic group after intake of white yam, yellow yam, plantain and water yam are 80.95%, 69.32%, 84.08% and 97.04% respectively. But the glycemic index for apparently healthy group after intake of white yam, yellow yam, plantain and water yam are 80.81%, 71.63%, 80.59% and 94.81% respectively. Plantain peel meals had higher glycemic index both in diabetic subjects and non-diabetic subjects than the yam meal with yellow yam having the lowest glycemic indices.

5.2      Recommendation

Commonly available dough foods from Plantain peel and yam eaten in Nigeria may be significantly contributing to increase in metabolic syndrome and diabetic mellitus prevalence in Nigeria. It may also be contributory to poor glycemic control among the diabetics. Therefore, advocacy on control of portion size intake of these foods among the healthy populace should be undertaken .Intake of these may not be encouraged among diabetics.
More studies are needed to evaluate possibilities of producing dough food from other starchy foods of less glycemic index in Nigeria or developing culinary or agricultural method that may reduce their glycemic indices. This will proffer a good dietary alternatives for the diabetics and susceptible individuals that are accustomed to eating these dough foods. This may help in achieving good glycemic control and satisfaction concurrently.
Proper characterisation of various species of yam should be undertaken to enable appropriate glycemic indices to be established specifically for the various species of yam present in our environs since the carbohydrate content of the various species of yam may differ significantly.
Also future studies of glycemic index of yam and plantain should be specific on the specie of plant used in the studies. This will be more useful in sub- classification of these food products according to their various glycemic indices.

Limitation

Intra-individual differences in carbohydrate handling as well as satiety factor which is a key player in dietary modification was not addressed by this work. It would have been ideal to keep the patients in the same environment at least 3 days to the test but this was not practicable. A longitudinal study of several years is required to establish a direct association of these foods with metabolic syndrome in our society.

 

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CHAPTER TWO: The chapter one of this work has been displayed above. The complete chapter two of "determination of glycemic indices of composite fufu from different yam cultivars and plantain peel" is also available. Order full work to download. Chapter two of"determination of glycemic indices of composite fufu from different yam cultivars and plantain peel" consists of the literature review. In this chapter all the related work on "determination of glycemic indices of composite fufu from different yam cultivars and plantain peel" was reviewed.

CHAPTER THREE: The complete chapter three of "determination of glycemic indices of composite fufu from different yam cultivars and plantain peel" is available. Order full work to download. Chapter three of "determination of glycemic indices of composite fufu from different yam cultivars and plantain peel" consists of the methodology. In this chapter all the method used in carrying out this work was discussed.

CHAPTER FOUR: The complete chapter four of "determination of glycemic indices of composite fufu from different yam cultivars and plantain peel" is available. Order full work to download. Chapter four of "determination of glycemic indices of composite fufu from different yam cultivars and plantain peel" consists of all the test conducted during the work and the result gotten after the whole work

CHAPTER FIVE: The complete chapter five of "determination of glycemic indices of composite fufu from different yam cultivars and plantain peel" is available. Order full work to download. Chapter five of "determination of glycemic indices of composite fufu from different yam cultivars and plantain peel" consist of conclusion, recommendation and references.

 

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