Glycemic index of different varieties of yam as influenced by boiling, frying and roasting

Simple item page
dc.contributor.authorAmpofo, Deborah
dc.contributor.authorAgbenorhevi, Jacob K.
dc.contributor.authorFirempong, Caleb K.
dc.contributor.authorAdu-Kwarteng, Evelyn
dc.contributor.orcid0000-0002-8516-7656
dc.contributor.orcid0000-0002-1358-125X
dc.date.accessioned2024-02-29T10:32:26Z
dc.date.available2024-02-29T10:32:26Z
dc.date.issued2021
dc.descriptionThis is an article published in Food Science & Nutrition 2021;9:1106–1111.; DOI: 10.1002/fsn3.2087
dc.description.abstractYam is one of the commonly consumed carbohydrate staples. The objective of this work was to investigate the effect of boiling, roasting, and frying on the glycemic index (GI) of white yam (Dioscorea rotundata), yellow yam (Dioscorea cayenesis), and water yam (Dioscorea alata). Yam tubers were obtained (peeled, sliced, washed) deep fried in vegetable oil for 35–40 min and boiled in water for about 35–45 min. Sliced unpeeled tubers were also roasted at about 120°C for 40–45 min. The cooked yam samples were fed to 10 healthy subjects aged between 20–50 years. A glucometer was used to measure the blood glucose concentrations of the test individuals before consuming the yam diets and after the 15th, 30th, 45th, 60th, 90th, and 120th min of consumption. The average incremental area under the curves (IAUC) obtained from the recorded blood glucose concentrations were used to calculate the GI of various yam diets. The GI of the yam diets were found to be in the following increasing order: White-yam-boiled (44.26%) < Water-yam-boiled (50.12%) < White-yam-roasted (50.62%) < Water-yam-roasted (54.04%) < White-yam-fried (59.13%) < Yellow-yam fried (65.08%) < Water-yam-fried (69.16%) < Yellow-yam-roasted (70.62%) < Yellowyam-boiled (75.18%). White yam diets relatively had lower GI compared to yellow yam and water yam. Boiling was found to give generally lower GI in the white and water yams and could therefore be applied in the preparation of lower GI diets for diabetics.
dc.description.sponsorshipKNUST
dc.identifier.citationFood Science & Nutrition 2021;9:1106–1111.; DOI: 10.1002/fsn3.2087
dc.identifier.uriDOI: 10.1002/fsn3.2087
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/15585
dc.language.isoen
dc.publisherFood Science & Nutrition
dc.titleGlycemic index of different varieties of yam as influenced by boiling, frying and roasting
dc.typeArticle
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Food Science Nutrition - 2020 - Ampofo - Glycemic index of different varieties of yam as influenced by boiling frying.pdf
Size:
320.47 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed to upon submission
Description:
Download
Collections
Articles