A comparative study and determination of glycemic indices of three yam cultivars (Dioscorea rotundata, Dioscorea alata and Dioscorea domentorum). | [Pakistan Journal of Nutrition • 2012]

Author(s):

1. N. C. Ihediohanma: Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria

2. N. C. Onuegbu: Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria

3. A. I. Peter-Ikechukwu: Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria

4. N. C. Ojimba: Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria

Abstract:

The Glycemic Indices (GI) of three yam cultivars commonly consumed in Nigeria were studied. The yam cultivars were white yam (Dioscorea rotundata Poir), water yam (Dioscorea alata) and three-leaved yam (Dioscorea domentroum). Five normal (healthy) volunteers participated in the study. GI was determined using a standard method with glucose as the reference food. Fifty (50) gram available carbohydrate portions of the yam cultivars were analyzed for proximate composition and dietary fiber by enzymatic-gravimetric method. The mean IAUCs (glycemic responses) for the test foods and glucose ranged from 863.5-3642.84 and were significantly different. Expectedly, glucose had the highest glycemic response of 3642.84. The mean IAUC for white yam, water yam and three-leaved yam were 2386.50, 863.50 and 1929.08 respectively. The GI of white yam (67) and three-leaved yam (56) were significantly higher than that of water yam (24). It was concluded that white yam and three-leaved yam are intermediate or medium glycemic food, whereas water yam is a low GI food.

Page(s): 547-552

DOI: DOI not available

Published: Journal: Pakistan Journal of Nutrition, Volume: 11, Issue: 6, Year: 2012

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