
Figure 1:Mean Glycaemic responses elicited by study participants after consumption of 50g available carbohydrates portions of three test foods and reference food.
|
OGTT |
“Etsew”1 |
“Etsew”3 |
“Etsew”5 |
Mean |
285.91 |
46.71 |
38.22 |
43.12 |
Standard Error |
24.59 |
10.60 |
12.22 |
9.62 |
Kurtosis |
1.74 |
-0.77 |
2.04 |
0.17 |
Skewness |
0.84 |
0.56 |
1.42 |
0.90 |
Range |
285.80 |
93.40 |
126.00 |
94.40 |
Minimum |
167.35 |
7.50 |
0.00 |
6.70 |
Maximum |
453.15 |
100.90 |
126.00 |
101.10 |
Table 1. Incremental Area Under the Curve of the Test and Reference Foods by the Study Participants
FOOD ITEM |
GI min (%) |
GI max (%) |
GI (%) |
SE |
GI CLASS |
GLUCOSE |
100 |
100 |
100 |
|
H |
“ETSEW” 1 |
2 |
22 |
10 |
2.3 |
L |
“ETSEW” 3 |
0 |
28 |
8 |
2.7 |
L |
“ETSEW” 5 |
1 |
22 |
10 |
2.1 |
L |
Table 2: Glycaemic Index Values of Reference Food and Test Foods
*Significant at 0.05
Sampling Steps |
Products |
Moisture |
Protein |
Fats |
Carbohydrate |
Fibre |
Ash |
Energy value Kcal |
Fermentation |
Dough (day 1) |
51.90 |
10.85 |
4.59 |
38.49 |
1.64 |
0.57 |
238.66 |
|
Dough (day 3) |
52.81 |
10.63 |
4.54 |
36.63 |
1.88 |
0.58 |
229.92 |
|
Dough (day 5) |
52.67 |
10.75 |
4.77 |
38.14 |
1.99 |
0.59 |
238.04 |
Cooking |
Etsew (Day 1 dough) |
73.10 |
10.50 |
1.29 |
36.48 |
2.11 |
0.73 |
203.50 |
|
Etsew (Day 3 dough) |
78.08 |
10.44 |
1.28 |
35.40 |
2.10 |
0.65 |
194.89 |
|
Etsew (Day 5 dough) |
75.08 |
10.60 |
1.26 |
40.73 |
2.26 |
0.81 |
216.71 |
Table 3: Proximate Analysis of Corn Dough and Etsew
Figure 1:Mean Glycaemic responses elicited by study participants after consumption of 50g available carbohydrates portions of three test foods and reference food.
Figures at a glance