Glycemic index values of traditional Kenyan foods: the missing link in the effectiveness of dietary approach in the prevention and management of diabetes mellitus in Kenya

Ebere, Rebecca; Imungi, Jasper K.; Kimani, Violet

doi:10.4314/ahs.v21i2.29

Cited by 6 publications

(4 citation statements)

References 44 publications

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“…The potassium levels were generally high in all eighteen varieties of FM. Lower potassium levels are also associated with a higher risk of T2D in some studies [35]. Adequate potassium intake, according to the US panel on dietary reference intake is 4.7 g (120 mmol/day) for adults [36] [37].…”

Section: Levels Of Minerals In Raw Finger Millet (Fm) Varietiesmentioning

confidence: 99%

Nutritional Composition and Anti-Nutrient Levels in Raw and Processed Varieties of Finger Millet Promoted for Nutritional Security

George,

Mildred,

Wanzala

et al. 2023

FNS

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Finger millet (FM) is rich in nutrients such as minerals, vitamins, and amino acids. However, the levels of nutrients and their bioaccessibility depend on the variety, the levels of ant nutrients, the chemical form of nutrients, and the type of processing methods used. The study determined the levels of selected nutrients, anti-nutrients, and bioaccessibility in raw and processed varieties of finger millet being developed by the Kenya Agricultural and Livestock Research Organization (KALRO) in Kenya. Raw finger millet seeds from KALRO Centers in Kenya were processed by malting for 60 hours and roasting at 110˚C for 5 minutes as the optimal conditions. Levels of minerals were determined by AAS and AES, anti-nutrients by UV-visible spectrophotometer, proteins by the Pierce kit method, and vitamins by HPLC. The IE4115 and IE3779 showed the highest levels of nutrients and lowest levels of antinutrients hence preferred for processing and bioaccessibility studies. The level (mg/100 g) of selected minerals; K, Cr 3+ , Mg, Ca, P, Fe, and Zn were found to be highest in the following varieties of the FM; IE3779 (688.519 ± 1.57), IE 4115 (1.29 ± 0.07), IE4115 (294.38 ± 1.93), IE3779 (466.67 ± 4.17), IE4115 (250.92 ± 0.33), KERICHO P (16.98 ± 0.05) and IE4115 (64.10 ± 2.35) respectively. For β-carotene, vitamin B, B2, B3, B6 and B9 the levels were highest in the following varieties of FM; KAKW3 (0.023 ± 0.02), IE4115 (14.85 ± 0.16), IE4115 (12.998 ± 0.04), IE4115 (5.843 ± 0.07), IE3779 (0.06 ± 0.04) and KAKW4 (9.832 ± 0.08). Phytates, tannins, phenols, and oxalates were found to be lowest in the following varieties: IE3779 (14.20 ± 2.90, IE4115 (27.83 ± 0.73), NKFM1 (9.69 ± 0.07) and IE4115 (0.25 ± 0.01). The highest bioaccessibility values reported for K,

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Section: Levels Of Minerals In Raw Finger Millet (Fm) Varietiesmentioning

confidence: 99%

Nutritional Composition and Anti-Nutrient Levels in Raw and Processed Varieties of Finger Millet Promoted for Nutritional Security

George,

Mildred,

Wanzala

et al. 2023

FNS

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“…According to the International Diabetes Federation (IDF), the prevalence of diabetes is estimated to rise from 10.5% in 2021 to 12.5% by 2045 (3). GI has been advocated in the management of diabetes although T2DM patients practising dietary blood sugar control are few (7%) (4) possibly due to the limited information on the GI of local foods (5).…”

Section: Introductionmentioning

confidence: 99%

Determination of proximate composition, energy and glycemic index values of stiff porridge prepared from composite flours

Amwoma,

Ebere,

Arimi

2023

ajhs

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Background : The glycemic index (GI) measures how fast or slow the blood sugar rises after the consumption of a food rich in carbohydrates. The prevalence of diabetes in Kenya is about 3% of adults. Among the regimens of type 2 diabetes mellitus (T2DM) is glycemic control using diet, although only a few diabetic persons (7%) practice it due to limited data on the GI of local foods such as stiff porridge (ugali) which is among the chief staple foods in Kenya. This study determined the proximate composition, energy and GI values of ugali from blends of cassava-millet, cassava-sorghum, cassava-millet-sorghum, whole maize-millet and maize-sorghum flour. Methods : Ugali was prepared in the ratio of 3:5 (w/v), flour to water. Proximate composition was determined using the Association of Official Analytical Chemists methods. Carbohydrate content was determined by difference (100-moisture+fat+protein+ash+fiber content). Energy values were determined using the Atwater method. The GI was determined based on Brouns' recommendation. Results : The moisture content, fat and protein content of maize-millet ugali was the highest at 67.5%, 5.7% and 9% respectively. Cassava ugali had the lowest fat (0.7%) and protein (1.2%). Cassava-millet ugali had the highest ash (3.1%) and fiber (11.5%) content whereas cassava-sorghum-millet ugali had the lowest ash (1.7%) and fiber (1.3%). Cassava ugali had the highest carbohydrate content (92.9%) whereas maize-sorghum ugali was the lowest (76.9%). Maize-millet ugali had the highest energy content (422.1 Kcal) while cassava ugali was the least (394.2 Kcal). Ugali from cassava-sorghum, cassava-millet, maize-millet, maize-sorghum and cassava-sorghum-millet flour recorded a GI of 46, 45, 47, 45 and 57 respectively. Conclusion : Cassava-sorghum, cassava-millet, maize- millet and maize-sorghum ugali have low GI and thus can be recommended in the management and prevention of T2DM.

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“…In some communities, whole-milled flours from the aforementioned cereals have been recommended to individuals with noncommunicable diseases, including diabetes mellitus [22]. Ugali is normally consumed alongside a variety of side dishes, including beef, fish, and vegetables [16,23].…”

Section: Introductionmentioning

confidence: 99%

Glycemic Index Values of Stiff Porridge (Ugali) Prepared from Maize, Millet, and Sorghum Flours: Which One for Diabetes Management?

Amwoma,

Ebere,

Arimi

2023

Advances in Public Health

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Background. The prevalence of diabetes mellitus is increasing worldwide. Knowledge of glycemic index (GI) is important in its prevention and management. The GI measures how rapidly or slowly the blood glucose increases after food consumption. Stiff porridge (ugali) is an African cuisine that can be prepared from various cereal grains and consumed alongside a relish, including milk. The impact of cereal grain type and milk on the GI of ugali is not understood. Objectives. To determine the GI of ugali prepared from maize, millet, and sorghum and establish the impact of fermented milk on the GI. Methods. Proximate composition was determined using the Association of Official Analytical Chemists methods. Moisture, fat, protein, ash, and crude fiber content were determined by oven drying, soxhlet, Kjeldahl, dry ashing, and Hennenberg and Stohmann methods, respectively. Carbohydrate content was determined by difference. The GI was determined using standard procedures (ISO 26642:2010). Blood sugar response curves were generated using Microsoft Excel software. The GI was computed by dividing the incremental area under the curve (IAUC) of test food by the IAUC of glucose and then multiplied by 100. Data were analyzed using GenStat 14th Edition software. Results. Maize ugali had significantly higher carbohydrate content as opposed to millet or sorghum ugali (P<0.05). The GI for plain ugali followed the order sorghum (72) > maize (67) > millet (46). When consumed alongside fermented milk, the GI order was maize (70) > millet (67) > sorghum (57). Conclusion. Millet-based ugali may be used in the management of diabetes. Fermented milk lowers the GI of sorghum ugali and increases the GI of maize and millet ugali.

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Glycemic index values of traditional Kenyan foods: the missing link in the effectiveness of dietary approach in the prevention and management of diabetes mellitus in Kenya

Cited by 6 publications

References 44 publications

Nutritional Composition and Anti-Nutrient Levels in Raw and Processed Varieties of Finger Millet Promoted for Nutritional Security

Nutritional Composition and Anti-Nutrient Levels in Raw and Processed Varieties of Finger Millet Promoted for Nutritional Security

Determination of proximate composition, energy and glycemic index values of stiff porridge prepared from composite flours

Glycemic Index Values of Stiff Porridge (Ugali) Prepared from Maize, Millet, and Sorghum Flours: Which One for Diabetes Management?

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