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This is to certify that the research work, "determination of glycemic indices of composite fufu from different yam cultivars and plantain peel" by ---, Reg. No. --/H2007/01430 submitted in partial fulfillment of the requirement award of a Higher National Diploma on --- has been approved.

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DEDICATION
This project is dedicated to Almighty God for his protection, kindness, strength over my life throughout the period and also to my --- for his financial support and moral care towards me.Also to my mentor --- for her academic advice she often gives to me. May Almighty God shield them from the peril of this world and bless their entire endeavour Amen.

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ACKNOWLEDGEMENT

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Starchy dough food is the most commonly consumed food in Nigeria. However, the recent 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 as a notable culpable cause. Hence, this study examined the glycemic impact of the commonly eaten staple starchy foods in Nigerian subjects. Therefore the study aims to determine glycemic Index of commonly eaten dough foods on healthy subjects and diabetics. This was a cross-sectional study carried out on 16 healthy staff and 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 were taken 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 area under curve for each test food was divided by the sum of area under curve for standard glucose and multiplied by 100 to determine the glycemic index 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 were 80.95%, 69.32%, 84.08% and 97.04% respectively and for apparently healthy group it 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 frequent and in smaller portions in individual at risk of diabetes mellitus and diabetics.

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. Research Hypothesis
6. Significance of the Study
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. MATERIAL AND METHODS
2. Materials Used
3. Study design
4. Food Preparation And Processing
1. Preparation of Yam Fufu
2. Preparation of plantain peel fufu
5. Determination of Glycemic Index
6. Ethical Consideration
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 of majority of Nigerian diet, these are consumed both in urban and rural areas as the most common traditional food. In many part of the country carbohydrate based meal such as Fufu is consumed on a daily basis along with small portion of soup to enable it to be swallowed.
Carbohydrate makes 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 shown that low glycemic diets improve glycemic control in diabetes, increase insulin sensitivity; reduce food intake and body weight (Juntmen et al., 2013). Prospective studies suggest that low glycemic index diets may reduce the risk of diabetes, metabolic syndrome cardrovascular disease 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).
Fufu from 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      Statement of the Problem

Willet et al. (2012) report that the consumption of high glycemic indices and high glycemic load diets for several years might result in increased postprandial blood glucose spikes and excessive 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 this assertion, Ludwig and Daniel (2012) in a study state that, sustained spikes in blood sugar and insulin levels may lead to increased diabetes risk. Diabetes mellitus Type 2 is currently one of the most prevailing chronic diseases in the world and the number of people with the disease is stated to be increasing in every country. International Diabetes Federation (IDF) has estimated that 415 million adults globally, are presently living with the condition. Nonetheless, this is predicted that people having this condition would rise to 642 million by 2040. An estimated 14.2 million adults (aged 20-79) have diabetes in Africa, representing 6.7% (IDF, 2016). This prevalence can be minimized to a lower rate when people are made aware of the glycemic indices and glycemic loads of the foods they consume, as these play major roles in the development of this condition. When consumers are well informed on the rate at which the glucose in our local foods is released into the bloodstream, they will be very cautious about their choice of food and even the time they eat these foods as well as the amount they consume.

1.3      Aim and objectives of the Study

The main aim of this study was to determine the glycemic indices of composite fufu from different yam cultivars and plantain peel. To achieve this, the study sought to;

1. Examine participants’ glycemic response to ingested carbohydrate.
2. Determine the glycemic load of fufu produce from yam and plantain.
3. Determine the glycemic index ranks carbohydrate-containing foods on how quickly they elevate blood glucose levels
4. Make a recommendation that will be helpful in prevention of obesity, diabetes mellitus, cancer and cardiovascular diseases.

1.4      Research Hypothesis

H0 = There is no significant difference in the glycemic load of the different varieties of fufu from yam and plantain peel.
H1= There is a significant difference in the glycemic load of the different  varieties of fufu from yam and plantain peel.

1.5      Significance of the Study

This study intends to find out the glycemic index of fufu from different yam varieties and plantain peels which is one of the foods commonly consumed in our locality in order to unravel how such diet may have contributed to increasing prevalence of metabolic diseases and poor glycemic control in our locality. Therefore this study determined the glycemic responses to some dough starchy foods both in apparently healthy and diabetic subjects in order to enable individuals in our environment to make informed choices in meeting their daily nutritional needs. This study will solve the problem of high intake of food containing large amount of carbohydrates. Example such  as fufu. 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 fufu from different varieties yam and plantain peels. This study investigated all the possible varieties of yam that are consumed in the country and to analyze the extent to which each of variety affects the blood glucose level.

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 fufu from different yam varieties and has on blood glucose level after it has been digested and so healthy individuals were used for the study. Diabetics already have elevated blood glucose levels and using them for the study may not be appropriate.

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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.

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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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