The aim of this study is to determine the blood glucose response of traditionally prepared meal called Dambu from millet and maize enriched with beans, groundnut and vegetables. The cereals grains and other ingredients were purchased from a local market in Kaduna metropolis, and the preparation of the meal, blood glucose response with glycemic index method of determination used followed standard procedures. Result obtained indicated that product (Dambu) made from maize had higher (5.2±0.8) blood glucose response among female subjects, while lowest (5.14±0.53) blood glucose response value was recorded in subjects fed with product from millet. For the male subjects, the product made from millet had higher (4.94±0.9) blood glucose response was recorded in subjects fed with products (Dambu) from maize. Both male and female subjects fed with product (Dambu) from maize had the lowest (41.51%) and (40.33%) glycemic index respectively. T-test was used to assess the sensory attributes of the products and the products were significantly different (p<0.05). The product (Dambu) from millet can be used for the management and control of diabetes as it showed low glycemic index and can also be used as healthy meal. Dambu from maize had the overall acceptability in flavor, taste, texture and colour, and it was the most preferred than Dambu from millet.
Published in | Science Journal of Analytical Chemistry (Volume 8, Issue 1) |
DOI | 10.11648/j.sjac.20200801.15 |
Page(s) | 29-32 |
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. |
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Copyright © The Author(s), 2020. Published by Science Publishing Group |
Glycemic Index, Millet, Maize, Blood Glucose Response, Kaduna
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APA Style
Maimuna Ladidi Aliyu, Safiya Aliyu Tijjani, Danladi Amodu Ameh, Aisha Babagana. (2020). Glycemic Index of Traditional Meal (Dambu) from Pearl Millet and Maize. Science Journal of Analytical Chemistry, 8(1), 29-32. https://doi.org/10.11648/j.sjac.20200801.15
ACS Style
Maimuna Ladidi Aliyu; Safiya Aliyu Tijjani; Danladi Amodu Ameh; Aisha Babagana. Glycemic Index of Traditional Meal (Dambu) from Pearl Millet and Maize. Sci. J. Anal. Chem. 2020, 8(1), 29-32. doi: 10.11648/j.sjac.20200801.15
AMA Style
Maimuna Ladidi Aliyu, Safiya Aliyu Tijjani, Danladi Amodu Ameh, Aisha Babagana. Glycemic Index of Traditional Meal (Dambu) from Pearl Millet and Maize. Sci J Anal Chem. 2020;8(1):29-32. doi: 10.11648/j.sjac.20200801.15
@article{10.11648/j.sjac.20200801.15, author = {Maimuna Ladidi Aliyu and Safiya Aliyu Tijjani and Danladi Amodu Ameh and Aisha Babagana}, title = {Glycemic Index of Traditional Meal (Dambu) from Pearl Millet and Maize}, journal = {Science Journal of Analytical Chemistry}, volume = {8}, number = {1}, pages = {29-32}, doi = {10.11648/j.sjac.20200801.15}, url = {https://doi.org/10.11648/j.sjac.20200801.15}, eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjac.20200801.15}, abstract = {The aim of this study is to determine the blood glucose response of traditionally prepared meal called Dambu from millet and maize enriched with beans, groundnut and vegetables. The cereals grains and other ingredients were purchased from a local market in Kaduna metropolis, and the preparation of the meal, blood glucose response with glycemic index method of determination used followed standard procedures. Result obtained indicated that product (Dambu) made from maize had higher (5.2±0.8) blood glucose response among female subjects, while lowest (5.14±0.53) blood glucose response value was recorded in subjects fed with product from millet. For the male subjects, the product made from millet had higher (4.94±0.9) blood glucose response was recorded in subjects fed with products (Dambu) from maize. Both male and female subjects fed with product (Dambu) from maize had the lowest (41.51%) and (40.33%) glycemic index respectively. T-test was used to assess the sensory attributes of the products and the products were significantly different (pDambu) from millet can be used for the management and control of diabetes as it showed low glycemic index and can also be used as healthy meal. Dambu from maize had the overall acceptability in flavor, taste, texture and colour, and it was the most preferred than Dambu from millet.}, year = {2020} }
TY - JOUR T1 - Glycemic Index of Traditional Meal (Dambu) from Pearl Millet and Maize AU - Maimuna Ladidi Aliyu AU - Safiya Aliyu Tijjani AU - Danladi Amodu Ameh AU - Aisha Babagana Y1 - 2020/03/10 PY - 2020 N1 - https://doi.org/10.11648/j.sjac.20200801.15 DO - 10.11648/j.sjac.20200801.15 T2 - Science Journal of Analytical Chemistry JF - Science Journal of Analytical Chemistry JO - Science Journal of Analytical Chemistry SP - 29 EP - 32 PB - Science Publishing Group SN - 2376-8053 UR - https://doi.org/10.11648/j.sjac.20200801.15 AB - The aim of this study is to determine the blood glucose response of traditionally prepared meal called Dambu from millet and maize enriched with beans, groundnut and vegetables. The cereals grains and other ingredients were purchased from a local market in Kaduna metropolis, and the preparation of the meal, blood glucose response with glycemic index method of determination used followed standard procedures. Result obtained indicated that product (Dambu) made from maize had higher (5.2±0.8) blood glucose response among female subjects, while lowest (5.14±0.53) blood glucose response value was recorded in subjects fed with product from millet. For the male subjects, the product made from millet had higher (4.94±0.9) blood glucose response was recorded in subjects fed with products (Dambu) from maize. Both male and female subjects fed with product (Dambu) from maize had the lowest (41.51%) and (40.33%) glycemic index respectively. T-test was used to assess the sensory attributes of the products and the products were significantly different (pDambu) from millet can be used for the management and control of diabetes as it showed low glycemic index and can also be used as healthy meal. Dambu from maize had the overall acceptability in flavor, taste, texture and colour, and it was the most preferred than Dambu from millet. VL - 8 IS - 1 ER -