Table 1

Table 2

Table 3

Figures at a glance

Comments

Figure 1

Table 1

	*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

Table 2

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

Table 3

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

Figure 1:Mean Glycaemic responses elicited by study participants after consumption of 50g available carbohydrates portions of three test foods and reference food.