Proximate Composition, Energy Contents and Blood Sugar Responses of Stiff Porridge and Rice Meals Consumed in Kenya

The term glycemic index has been used to categorize carbohydrate-rich foods on the basis of their blood sugar raising potential. Despite the existence of a table of glycemic indices of some foods, the glycemic indices of staple foods consumed in Kenya is still very scanty. This study therefore was designed to evaluate the glycemic indices (GI) of rice and stiff or thick porridge (ugali), the most commonly consumed staple foods in Kenya. Ugali is usually served with side dishes of cowpea leaves or beef and rice is usually served with either beans or beef stews among other accompaniments. The foods were analyzed for proximate composition using the AOAC methods. Glycemic index was determined following FAO/WHO recommended methodology. From the results of proximate analyses, it was established that the content of carbohydrates varied in the order: Ugali > rice > beans > cowpea leaves. Glycemic indices followed the order plain rice (77) > ugali and beef (71) > rice and beef (69) > rice and beans = plain ugali (62) > ugali and cowpea leaves (45) > plain beans (44). The GI values for these foods were significantly different (p<0.05). Despite this, all the foods had a high glycemic load (≥20). However, cowpea leaves and beans lowered the GI of ugali and white rice respectively. This GI lowering effect is especially important in the dietary management of diabetes mellitus. Key words: proximate composition, energy content, glycemic index, glycemic load, Keny

Glycemic Responses to Stiff Porridge (Ugali) Meals Consumed in Western Kenya

Glycemic responses which have been measured in terms of glycemic indices (GIs) differ among various carbohydrate-rich foods. Despite the existence of a GI Table of most common foods, the records of the GIs of most Kenyan traditional foods still remain scanty. This study therefore evaluated the GIs of Kenya’s most popular food, ugali which is a stiff mash of maize meal, cassava, finger millet, sorghum or any combinations thereof with water. This study considered ugali prepared from whole maize and cassava-sorghum flours which were served in accompaniment with cowpea leaves or silver fish. The meals were analyzed for proximate composition by AOAC method and the amount of carbohydrates varied in the order: ugali > cassava-sorghum ugali > silver fish > cowpea leaves. GI was determined following FAO/WHO recommended methodology and results followed the order: cassava-sorghum ugali with silver fish (83) > GI whole maize ugali with silver fish = cassava-sorghum with cowpeas leaves (69) > whole maize ugali with cowpea leaves (45). The GIs of these meals were significantly different (p<0.05). Cowpea leaves seem to lower the GI of ugali which is important in planning diets for people with tendency to hyperglycemia such as diabetes mellitus patients. Key words: glycemic index, glycemic load, stiff porridge, Western Keny

Glycemic Indices of Cassava and Sweet Potatoes Consumed in Western Kenya

Glycemic index (GI) is used to classify carbohydrate-rich foods especially those containing at least 15% carbohydrates on the basis of their ability to raise blood sugar. Interest on the GI of carbohydrate-rich foods is rapidly growing due to the role it plays in the prevention and management of diabetes mellitus, a disease that is rapidly spreading worldwide. This study investigated the glycemic indices of cassava and sweet potato which are widely produced and consumed in Western Kenya as well as other parts of the country. The cassava and sweet potatoes were peeled, cleaned and boiled in water until tender. Proximate analysis of the samples was conducted according AOAC methodology and glycemic index was determined according to the methodology recommended by FAO/WHO using eight healthy volunteers. The results of the proximate analysis showed the carbohydrate content of cassava to be 90% and sweet potato at 78% on dry weight basis. Cassava had a GI of 74 while sweet potatoes had a GI of 65 although these GI values were not significantly different (p>0.05). Nonetheless both cassava and sweet potato had high glycemic load. Thus, they should be consumed in moderation by individuals suffering from diabetes mellitus. Keywords: Glycemic index, Glycemic load, Cassava, Sweet potato, Western Keny