DETERMINING THE GLYCEMIC LOAD OF BOILED YAM, CASSAVA AND PLANTAIN IN ABURA, CENTRAL REGION OF GHANA

ABSTRACT

Glycemic load and index of local foods is becoming a topical issue in food science. Therefore, determining glycemic load and index of locally consumed foods in is necessary. The aim of this research was to determine the glycemic load of boiled yam, boiled cassava and boiled plantain among the people of Abura. In finding answers to the problem being investigated, three research questions and one research hypothesis were set to guide the study. Theoretical and empirical literature was reviewed to give better understanding and background to the study. True experimental design was adopted to be used for the study. A total of 10 participants were purposively and conveniently sampled and screened to meet the criteria needed before participating in the study. Ethical clearance was obtained from the Institutional Review Board of University of Cape Coast before conducting the study. The data obtained were analysed and tested with mean, standard deviation, graph and ANOVA. The study revealed that boiled plantain had the lowest glycemic load (12.62) followed by yam (20.39) and cassava (26.71) in order of magnitude. Again, boiled plantain had the least effect on blood glucose level; and had the least content of protein, fat/oil, fibre and carbohydrate as compared to boiled yam and cassava. Also, the moisture content in boiled plantain was higher than yam and cassava in order of magnitude respectively. The study recommended that the consumption of plantain and its related meals can be suggested more often to diabetic patients. In addition, more recipes from plantain should be developed by stakeholders in the hospitality industry and food product development.