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Articles by Elizabeth Kanayo Ngwu
Total Records ( 1 ) for Elizabeth Kanayo Ngwu
  Aloysius Nwabugo Maduforo , Dorcas Akachukwu Ogbuabo , Chika Isabelle Ndiokwelu , Clementina Ebere Okoro , Chinyere Cecilia Okwara and Elizabeth Kanayo Ngwu
  Background and Objectives: Glycaemic index of banana has been a burning issue among the populace to consider its suitability to be consumed by diabetic patients. Banana varieties commonly consumed in Enugu State have been considered to be similar in terms of their post-prandial effect without an empirical study that assessed their effect on the blood glucose. The study determined the glycaemic response and sensory attributes of four banana varieties consumed in Enugu State. Materials and Methods: Ten healthy human subjects participated in the glycaemic response study for each banana variety. The glycaemic response was evaluated using standard methods. Thirty judges from the Department of Home Science, Nutrition and Dietetics evaluated sensory attributes of the banana varieties using a 9-point hedonic scale. Descriptive statistics were used to describe the data obtained. One-way Analysis of Variance was used to compare the means of the glycaemic level and sensory evaluation scores of the banana samples. Post-Hoc analysis was done with the turkey HSD test. Statistical significance was considered at p<0.05. Results: Subjects recruited for glycaemic response study had a mean age of 23 years and mean BMI was 21.82 kg m2. The available carbohydrate content of Gros Michel was 6.19 g/100 g, Red Dacca was 6.29 g/100 g, Lady’s Finger was 4.29 g/100 g and Green Mutant was 5.63 g/100 g. The glycaemic response of all the banana varieties was comparable (p>0.05) after 120 min. The glycaemic index of Gros Michel was 52, Red Dacca was 24, Lady’s Finger was 45 and Green Mutant was 71. Glycaemic load of banana varieties was Gros Michel (3.22), Red Dacca (1.52), Lady’s Finger (1.91) and Green Mutant (3.99). The sensory evaluation result of the four varieties of banana showed that Red Dacca was rated highest in general acceptability. The glycaemic index of the banana varieties studied shows medium glycemic index except for the Green Mutant variety, low glycaemic load and moderate glycaemic response. Conclusion: Banana could be consumed by all individuals including diabetic patients as the glycaemic index showed low to medium level. The Red Dacca variety could be used in the prevention and management of diabetes and should be recommended to overweight, obese and diabetic individuals.
 
 
 
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