Glycemic Index of Traditional Meal (Dambu) from Pearl Millet and Maize

Maimuna Ladidi Aliyu; Safiya Aliyu Tijjani; Danladi Amodu Ameh; Aisha Babagana

doi:doi:10.11648/j.sjac.20200801.15

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Glycemic Index of Traditional Meal (Dambu) from Pearl Millet and Maize

Maimuna Ladidi Aliyu, Safiya Aliyu Tijjani, Danladi Amodu Ameh, Aisha Babagana

Published in Science Journal of Analytical Chemistry (Volume 8, Issue 1)

Received: 13 February 2020 Accepted: 25 February 2020 Published: 10 March 2020

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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 (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.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Glycemic Index, Millet, Maize, Blood Glucose Response, Kaduna

References

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[3]	Jenkins DJA, Ghufari H, Wolever TMS, Taylor RH, Jenkins AL (2009). Relationship between rate of digestion of food and post prandial glycaemic. Diabetologia. 4 (2): 22-45.
[4]	Agu HO, Anosike AN, Jideani IA (2008). Physicochemical and Microbial qualities of dambu produced from different cereal grains. Pakistan Journal of Nutrition 7 (1): 21-26.
[5]	Ranawana DV, Henry CJK, Lightowler HJ, Wang D (2009). Glycaemic index of some commercially available rice and rice products in Great Britain. International Journal of Food Science and Nutrition. 60 Supply 4: 99-110.
[6]	Iken JE, Amusa NA, Obatolu VO (2002). Nutrient composition and weight evaluation of some newly developed maize varieties in Nigeria. The Journal of Food and Technology in Africa. 7 (1): 27-29.
[7]	Alta MVA, Adeogun OA (1995) Nutrient and anti-nutrient components of some tropical leafy vegetables. Journal of Food Chemistry 53: 375-379.
[8]	Agu HO, Anosike AN, Yusuf IZ, Jideani IA (2003). Physicochemical and sensory qualities of dambu produced from different cereal grains. Proceedings of the 27th Annual Conference/AGM of Nigerian Institute of Food Science and Technology (NIFST) held at Mambayya House Centre for Democratic Res. and Training Bayero University, Kano on 13th to 17th October, 2003.
[9]	Edo AE, Eregie A, Adediran OS, Ohwovoriole AE (2011). Glycaemic Response to some Commonly Eaten Fruits in Type 2 Diabetes Mellitus. West African Journal of Medicine. 30 (1): 94-98.
[10]	Jongrungruangchok S, Bunrathep S, Songsak T (2010). Nutrients and mineral content of eleven different samples of moringa oleifera cultivated in Thailand. Journal Health Resources 24 (3): 123-127.
[11]	Anjorin TS, Ikoko P, Okolo S (2010). Mineral composition of Moringa oleifera leaves, pods and seeds from two regions in Abuja, Nigeria. International Journal Agriculture and Biology. 12: 431-434.
[12]	Ohwovoriole AE, Johnson. TO. (2009). Which Nigerian food for the diabetic? Nigerian Journal of Nutrition Science. 5: 59-62.
[13]	Goni EK (2002). Effects of sodium tripolyphosphate, sorbitol, microbial, chemical and sensory quality of dambu kifi (A traditional Nigerian fish product). Bachelor of Science. Thesis, University of Maiduguri, Nigeria.
[14]	Chen YJ, Sun FH, Wong SH, Huang YJ. (2010). Glycemic index and glycemic load of selected Chinese traditional foods. World Journal Gastroenterol. 16 (12): 1512-1517.
[15]	Ali A, Al-Nassri HAS, Al-Rasasi B, (2010). Glycemic index and chemical composition of traditional Omani breads. International Journal Food Property. 13 (2): 198-208.

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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

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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

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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

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@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}
}

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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  -

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Author Information

Maimuna Ladidi Aliyu

Department of Nutrition and Dietetics, Kaduna Polytechnic, Kaduna, Nigeria
Safiya Aliyu Tijjani

Department of Nutrition and Dietetics, Kaduna Polytechnic, Kaduna, Nigeria
Danladi Amodu Ameh

Department of Biochemistry, Ahmadu Bello University, Zaria, Nigeria
Aisha Babagana

Department of Nutrition and Dietetics, Kaduna Polytechnic, Kaduna, Nigeria

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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

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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

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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

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@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}
}

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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  -

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