Selected Nigerian Local Diet Effects on Blood Glucose Response of Undergraduates of Imo State University, Owerri

Onyeneke Esther-Ben Ninikanwa; Olawunmi Ijeoma; Adedokun Ishola Isaaq; Obichere Goddard Chiedubem

doi:doi:10.11648/j.ijnfs.20200903.11

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Selected Nigerian Local Diet Effects on Blood Glucose Response of Undergraduates of Imo State University, Owerri

Onyeneke Esther-Ben Ninikanwa, Olawunmi Ijeoma, Adedokun Ishola Isaaq, Obichere Goddard Chiedubem

Published in International Journal of Nutrition and Food Sciences (Volume 9, Issue 3)

Received: 5 October 2019 Accepted: 11 February 2020 Published: 27 May 2020

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Abstract

The effects of some local diets on the blood glucose response of Ten (10) selected undergraduates of Imo State University were investigated. The food samples investigated were glucose (control), breadfruit cake (Treculiaafricana), egusi cake (Agbaratti, Kpurukpuru, Mgbam) (Citruluslanatus) and groundnut soup (Arachis hypogea). The breadfruit was washed, boiled and cooked with other ingredients such as palm oil, pepper, onions, maggi and salt. The egusi sample was sorted, milled and pepper, onions, red oil and salt added. It was molded into shape, wrapped in a leaf (nturukpa) and boiled. The groundnut was sorted and milled and used to prepare groundnut soup. The result obtained from the study revealed that Sample B (breadfruit cake) has the highest moisture content (55.77%). Sample E (egusi cake) recorded the highest protein (33.39%). Sample G (groundnut soup) has the highest fat (12.24%) and ash (3.21%) content. Crude fiber was highest in Sample G (groundnut soup) (2.00%). The highest carbohydrate was seen in Sample B (breadfruit cake) (20.14%) while (Sample G) groundnut soup has the least (5.30%). The overall acceptability of Sample B (breadfruit cake) is higher (8.1%) compared to the overall rating of other food samples. However, no significant difference (p>0.05) existed in overall rating scores of the food samples. The blood glucose response result shows that Glucose has it’s peak at 30 minutes (118.20mg/dl) followed by Sample B (breadfruit cake) (115.0mg/dl) while Egusi cake has the lowest response (82mg/dl). A close relationship was observed between the responses of glucose and Sample B (breadfruit cake) at 15 minutes (94.1 mg/dl and 96.9mg/dl), 30 minutes (118.2mg/dl and 115 mg/dl) and 45 minutes (111.3mg/dl and 118.3mg/dl) which suggest that Sample B (breadfruit cake) contains more carbohydrate than the other test foods. The glycemic index has been recommended to help guide food choice because low-glycemic index foods have been shown to improve blood glucose control in people with diabetes and to increase insulin sensitivity and β-cell function.

Published in	International Journal of Nutrition and Food Sciences (Volume 9, Issue 3)
DOI	10.11648/j.ijnfs.20200903.11
Page(s)	69-77
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Local Diets, Undergraduates of Imo State University, Blood Glucose Response

References

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[3]	G. W Ayoade,., Aderibigbe, A., Amoo I. A.,. Effects of Different Processing Operations on Chemical Composition and Functional Properties of African Breadfruit (Treculiaafricana) seed. American Journal of Food Science and Nutrition Research 2015. Vol. 2, No. 6, pp. 180-185.
[4]	H Granfeldt,, Lijeberg, J., Tovar, N. G. Asp Food properties affecting the digestion and absorption of carbohydrates. American journal of Clinical Nutrition 2014. 59 6995 – 7065.
[5]	R. U., EbanaC. A. Etok, and U. O. Edet, Nutritional and Microbial Analysis of Melon (Citrulluscolocynthis Linn) Cake and its Components - A Traditional Snack in South - South Nigeria International Journal of Innovation and Applied Studies. ISSN 2028-9324 2014. Vol. 8 pp. 1612-1617. Innovative Space of Scientific Research Journals http://www.ijias.issr-journals.org/
[6]	D. J Gallant,., Bouchet, B., Buleon, A. & Perez, S.,). Physical characteristics of starch granules and susceptibility to enzymatic degradation. European Journal of Clinical Nutrition 2012 46, Suppl. 2, S3 – S16.
[7]	M., Gordonand Wardlaw J. H. S Perspective in Nutrition 7^th edition McGraw Hill New York., 2017. Pp, 171 –173. A63.
[8]	A. I Ihekorornye, and Ngoddy, PIntegrated Food Science and technology of the tropic. Macmilliam Pub. Ltd. London 1985 45-47
[9]	A. G Jacob,., Etong, D. I., and Tijjani, A., Department of Applied Chemistry, Federal University Dutsin-Ma, Katsina State Proximate, Mineral and Anti-nutritional Compositions of Melon (Citrulluslanatus) Seeds 2015 British Journal of Researchwww.britishjr.org
[10]	C. S. James, Analytical Chemistry of Foods 1 2005 edn, Chapman and Hall New York.
[11]	O. S Lawal,. and Adebowale, K. O., Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of muncuna bean (Mucunapruriens) protein concentrate, Nahrung/Food, 2004.48 (2), 129-136.
[12]	Marylyn"Groundnut, Egusi, Palm Oil, and Other Soups", in Foods of Sierra Leone and Other West African Countries: A Cookbook, Author House, 2012 p. 36.
[13]	F. B., Ogunbanwo, National Agency for Food and Drug Administration and Control, Nigeria Proximate Composition And Fatty Acid Profile Of Nigerian Melon Seeds Life Science Archives (LSA) Volume – 1; Issue - 1; Year 2015. Page: 59 – 65 Available online at www.jpsscientificpublications.com
[14]	J. O Ogundele,., Oshodi, A. A. and. Amoo, I. A., Comparative Study of Amino Acid and Proximate Composition of Citurlluscolocynthis and Citrullus vulgaris Seeds. Pakistan Journal of Nutrition 2012 11 (3): 247-251.
[15]	J. O Olaniyi, and Tella, B. A. Effects of nitrogen and potassium fertilizers on the growth, seed yield and nutritional values of egusi melon (Citrulluslanatus (thumb) manf) in Ogbomoso South west Nigeria International Research Journal of Plant Science 2011 2 (11): 328-331.
[16]	E. S., Omoregie, Osagie, A. U.,. Glycemic indices and glyceic load of some Nigerian foods, Pakistan journal of nutrition, 2008 7: 710 – 716.
[17]	E. N., Onyeneke, Afam-Anene O. C. and Asinobi I. C. Manual of Food Recipe Development and Practicals. Egusi cake (Akpurakpu). 2017 Pp 23 – 26.
[18]	Onuh, O. M. and Igwemma, A. A.; Applied Statistical Techniques for Business and Basic Sciences. Second Edition. Skillmark Media Ltd., Owerri. (2007) Pp. 261 – 301.
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Onyeneke Esther-Ben Ninikanwa, Olawunmi Ijeoma, Adedokun Ishola Isaaq, Obichere Goddard Chiedubem. (2020). Selected Nigerian Local Diet Effects on Blood Glucose Response of Undergraduates of Imo State University, Owerri. International Journal of Nutrition and Food Sciences, 9(3), 69-77. https://doi.org/10.11648/j.ijnfs.20200903.11

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ACS Style

Onyeneke Esther-Ben Ninikanwa; Olawunmi Ijeoma; Adedokun Ishola Isaaq; Obichere Goddard Chiedubem. Selected Nigerian Local Diet Effects on Blood Glucose Response of Undergraduates of Imo State University, Owerri. Int. J. Nutr. Food Sci. 2020, 9(3), 69-77. doi: 10.11648/j.ijnfs.20200903.11

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AMA Style

Onyeneke Esther-Ben Ninikanwa, Olawunmi Ijeoma, Adedokun Ishola Isaaq, Obichere Goddard Chiedubem. Selected Nigerian Local Diet Effects on Blood Glucose Response of Undergraduates of Imo State University, Owerri. Int J Nutr Food Sci. 2020;9(3):69-77. doi: 10.11648/j.ijnfs.20200903.11

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@article{10.11648/j.ijnfs.20200903.11,
  author = {Onyeneke Esther-Ben Ninikanwa and Olawunmi Ijeoma and Adedokun Ishola Isaaq and Obichere Goddard Chiedubem},
  title = {Selected Nigerian Local Diet Effects on Blood Glucose Response of Undergraduates of Imo State University, Owerri},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {9},
  number = {3},
  pages = {69-77},
  doi = {10.11648/j.ijnfs.20200903.11},
  url = {https://doi.org/10.11648/j.ijnfs.20200903.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20200903.11},
  abstract = {The effects of some local diets on the blood glucose response of Ten (10) selected undergraduates of Imo State University were investigated. The food samples investigated were glucose (control), breadfruit cake (Treculiaafricana), egusi cake (Agbaratti, Kpurukpuru, Mgbam) (Citruluslanatus) and groundnut soup (Arachis hypogea). The breadfruit was washed, boiled and cooked with other ingredients such as palm oil, pepper, onions, maggi and salt. The egusi sample was sorted, milled and pepper, onions, red oil and salt added. It was molded into shape, wrapped in a leaf (nturukpa) and boiled. The groundnut was sorted and milled and used to prepare groundnut soup. The result obtained from the study revealed that Sample B (breadfruit cake) has the highest moisture content (55.77%). Sample E (egusi cake) recorded the highest protein (33.39%). Sample G (groundnut soup) has the highest fat (12.24%) and ash (3.21%) content. Crude fiber was highest in Sample G (groundnut soup) (2.00%). The highest carbohydrate was seen in Sample B (breadfruit cake) (20.14%) while (Sample G) groundnut soup has the least (5.30%). The overall acceptability of Sample B (breadfruit cake) is higher (8.1%) compared to the overall rating of other food samples. However, no significant difference (p>0.05) existed in overall rating scores of the food samples. The blood glucose response result shows that Glucose has it’s peak at 30 minutes (118.20mg/dl) followed by Sample B (breadfruit cake) (115.0mg/dl) while Egusi cake has the lowest response (82mg/dl). A close relationship was observed between the responses of glucose and Sample B (breadfruit cake) at 15 minutes (94.1 mg/dl and 96.9mg/dl), 30 minutes (118.2mg/dl and 115 mg/dl) and 45 minutes (111.3mg/dl and 118.3mg/dl) which suggest that Sample B (breadfruit cake) contains more carbohydrate than the other test foods. The glycemic index has been recommended to help guide food choice because low-glycemic index foods have been shown to improve blood glucose control in people with diabetes and to increase insulin sensitivity and β-cell function.},
 year = {2020}
}

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TY  - JOUR
T1  - Selected Nigerian Local Diet Effects on Blood Glucose Response of Undergraduates of Imo State University, Owerri
AU  - Onyeneke Esther-Ben Ninikanwa
AU  - Olawunmi Ijeoma
AU  - Adedokun Ishola Isaaq
AU  - Obichere Goddard Chiedubem
Y1  - 2020/05/27
PY  - 2020
N1  - https://doi.org/10.11648/j.ijnfs.20200903.11
DO  - 10.11648/j.ijnfs.20200903.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 69
EP  - 77
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20200903.11
AB  - The effects of some local diets on the blood glucose response of Ten (10) selected undergraduates of Imo State University were investigated. The food samples investigated were glucose (control), breadfruit cake (Treculiaafricana), egusi cake (Agbaratti, Kpurukpuru, Mgbam) (Citruluslanatus) and groundnut soup (Arachis hypogea). The breadfruit was washed, boiled and cooked with other ingredients such as palm oil, pepper, onions, maggi and salt. The egusi sample was sorted, milled and pepper, onions, red oil and salt added. It was molded into shape, wrapped in a leaf (nturukpa) and boiled. The groundnut was sorted and milled and used to prepare groundnut soup. The result obtained from the study revealed that Sample B (breadfruit cake) has the highest moisture content (55.77%). Sample E (egusi cake) recorded the highest protein (33.39%). Sample G (groundnut soup) has the highest fat (12.24%) and ash (3.21%) content. Crude fiber was highest in Sample G (groundnut soup) (2.00%). The highest carbohydrate was seen in Sample B (breadfruit cake) (20.14%) while (Sample G) groundnut soup has the least (5.30%). The overall acceptability of Sample B (breadfruit cake) is higher (8.1%) compared to the overall rating of other food samples. However, no significant difference (p>0.05) existed in overall rating scores of the food samples. The blood glucose response result shows that Glucose has it’s peak at 30 minutes (118.20mg/dl) followed by Sample B (breadfruit cake) (115.0mg/dl) while Egusi cake has the lowest response (82mg/dl). A close relationship was observed between the responses of glucose and Sample B (breadfruit cake) at 15 minutes (94.1 mg/dl and 96.9mg/dl), 30 minutes (118.2mg/dl and 115 mg/dl) and 45 minutes (111.3mg/dl and 118.3mg/dl) which suggest that Sample B (breadfruit cake) contains more carbohydrate than the other test foods. The glycemic index has been recommended to help guide food choice because low-glycemic index foods have been shown to improve blood glucose control in people with diabetes and to increase insulin sensitivity and β-cell function.
VL  - 9
IS  - 3
ER  -

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Author Information

Onyeneke Esther-Ben Ninikanwa

Department of Nutrition and Dietetics, Faculty of Health Sciences, Imo State University, Owerri, Nigeria
Olawunmi Ijeoma

Department Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Nigeria
Adedokun Ishola Isaaq

Department Food Science and Technology, Imo State Polytechnic Umuagwo, Ohaji, Nigeria
Obichere Goddard Chiedubem

Department of Nutrition and Dietetics, Faculty of Health Sciences, Imo State University, Owerri, Nigeria

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APA Style

Onyeneke Esther-Ben Ninikanwa, Olawunmi Ijeoma, Adedokun Ishola Isaaq, Obichere Goddard Chiedubem. (2020). Selected Nigerian Local Diet Effects on Blood Glucose Response of Undergraduates of Imo State University, Owerri. International Journal of Nutrition and Food Sciences, 9(3), 69-77. https://doi.org/10.11648/j.ijnfs.20200903.11

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ACS Style

Onyeneke Esther-Ben Ninikanwa; Olawunmi Ijeoma; Adedokun Ishola Isaaq; Obichere Goddard Chiedubem. Selected Nigerian Local Diet Effects on Blood Glucose Response of Undergraduates of Imo State University, Owerri. Int. J. Nutr. Food Sci. 2020, 9(3), 69-77. doi: 10.11648/j.ijnfs.20200903.11

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AMA Style

Onyeneke Esther-Ben Ninikanwa, Olawunmi Ijeoma, Adedokun Ishola Isaaq, Obichere Goddard Chiedubem. Selected Nigerian Local Diet Effects on Blood Glucose Response of Undergraduates of Imo State University, Owerri. Int J Nutr Food Sci. 2020;9(3):69-77. doi: 10.11648/j.ijnfs.20200903.11

Copy | Download

@article{10.11648/j.ijnfs.20200903.11,
  author = {Onyeneke Esther-Ben Ninikanwa and Olawunmi Ijeoma and Adedokun Ishola Isaaq and Obichere Goddard Chiedubem},
  title = {Selected Nigerian Local Diet Effects on Blood Glucose Response of Undergraduates of Imo State University, Owerri},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {9},
  number = {3},
  pages = {69-77},
  doi = {10.11648/j.ijnfs.20200903.11},
  url = {https://doi.org/10.11648/j.ijnfs.20200903.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20200903.11},
  abstract = {The effects of some local diets on the blood glucose response of Ten (10) selected undergraduates of Imo State University were investigated. The food samples investigated were glucose (control), breadfruit cake (Treculiaafricana), egusi cake (Agbaratti, Kpurukpuru, Mgbam) (Citruluslanatus) and groundnut soup (Arachis hypogea). The breadfruit was washed, boiled and cooked with other ingredients such as palm oil, pepper, onions, maggi and salt. The egusi sample was sorted, milled and pepper, onions, red oil and salt added. It was molded into shape, wrapped in a leaf (nturukpa) and boiled. The groundnut was sorted and milled and used to prepare groundnut soup. The result obtained from the study revealed that Sample B (breadfruit cake) has the highest moisture content (55.77%). Sample E (egusi cake) recorded the highest protein (33.39%). Sample G (groundnut soup) has the highest fat (12.24%) and ash (3.21%) content. Crude fiber was highest in Sample G (groundnut soup) (2.00%). The highest carbohydrate was seen in Sample B (breadfruit cake) (20.14%) while (Sample G) groundnut soup has the least (5.30%). The overall acceptability of Sample B (breadfruit cake) is higher (8.1%) compared to the overall rating of other food samples. However, no significant difference (p>0.05) existed in overall rating scores of the food samples. The blood glucose response result shows that Glucose has it’s peak at 30 minutes (118.20mg/dl) followed by Sample B (breadfruit cake) (115.0mg/dl) while Egusi cake has the lowest response (82mg/dl). A close relationship was observed between the responses of glucose and Sample B (breadfruit cake) at 15 minutes (94.1 mg/dl and 96.9mg/dl), 30 minutes (118.2mg/dl and 115 mg/dl) and 45 minutes (111.3mg/dl and 118.3mg/dl) which suggest that Sample B (breadfruit cake) contains more carbohydrate than the other test foods. The glycemic index has been recommended to help guide food choice because low-glycemic index foods have been shown to improve blood glucose control in people with diabetes and to increase insulin sensitivity and β-cell function.},
 year = {2020}
}

Copy | Download

TY  - JOUR
T1  - Selected Nigerian Local Diet Effects on Blood Glucose Response of Undergraduates of Imo State University, Owerri
AU  - Onyeneke Esther-Ben Ninikanwa
AU  - Olawunmi Ijeoma
AU  - Adedokun Ishola Isaaq
AU  - Obichere Goddard Chiedubem
Y1  - 2020/05/27
PY  - 2020
N1  - https://doi.org/10.11648/j.ijnfs.20200903.11
DO  - 10.11648/j.ijnfs.20200903.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 69
EP  - 77
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20200903.11
AB  - The effects of some local diets on the blood glucose response of Ten (10) selected undergraduates of Imo State University were investigated. The food samples investigated were glucose (control), breadfruit cake (Treculiaafricana), egusi cake (Agbaratti, Kpurukpuru, Mgbam) (Citruluslanatus) and groundnut soup (Arachis hypogea). The breadfruit was washed, boiled and cooked with other ingredients such as palm oil, pepper, onions, maggi and salt. The egusi sample was sorted, milled and pepper, onions, red oil and salt added. It was molded into shape, wrapped in a leaf (nturukpa) and boiled. The groundnut was sorted and milled and used to prepare groundnut soup. The result obtained from the study revealed that Sample B (breadfruit cake) has the highest moisture content (55.77%). Sample E (egusi cake) recorded the highest protein (33.39%). Sample G (groundnut soup) has the highest fat (12.24%) and ash (3.21%) content. Crude fiber was highest in Sample G (groundnut soup) (2.00%). The highest carbohydrate was seen in Sample B (breadfruit cake) (20.14%) while (Sample G) groundnut soup has the least (5.30%). The overall acceptability of Sample B (breadfruit cake) is higher (8.1%) compared to the overall rating of other food samples. However, no significant difference (p>0.05) existed in overall rating scores of the food samples. The blood glucose response result shows that Glucose has it’s peak at 30 minutes (118.20mg/dl) followed by Sample B (breadfruit cake) (115.0mg/dl) while Egusi cake has the lowest response (82mg/dl). A close relationship was observed between the responses of glucose and Sample B (breadfruit cake) at 15 minutes (94.1 mg/dl and 96.9mg/dl), 30 minutes (118.2mg/dl and 115 mg/dl) and 45 minutes (111.3mg/dl and 118.3mg/dl) which suggest that Sample B (breadfruit cake) contains more carbohydrate than the other test foods. The glycemic index has been recommended to help guide food choice because low-glycemic index foods have been shown to improve blood glucose control in people with diabetes and to increase insulin sensitivity and β-cell function.
VL  - 9
IS  - 3
ER  -

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