Enugu State University of Science and Technology Enugu, Enugu, Nigeria
Objectives: The aim of the study was to record postprandial glucose reaction of sweet potato meals using adults without diabetic.
Methods: Three kilogramme (3kg) of sweet potatoes were purchase from Garki market Enugu State. The sweet potatoes and other ingredients used in the preparation of the meal were of analytical grade. The recipe selected were standardized. The Sweet potatoes were divided into 3 portion and processed into fried, boiled and roasted. The sweet potatoes meal were served with egg sauce and vegetables. The three test diets were subjected into proximate analysis. There after the thirty (30) subjects were selected for the study. The glucose concentration, glycemic index and glycemic load of the subject were determined.
Results: The result showed protein content ranging from 20.01% - 20.15%, ash content 5.58% - 7.81% with roasted potato recording the highest, crude fiber 4.48 – 6.83%, fat content 4.48 – 6.83% with fried potato recording the highest fat content, and carbohydrate 234.04 kCal – 270.36 kCal. The glycemic index ranged from 59.22 – 71.34 while glycemic load ranged from 29.61- 35.67.
Conclusions: Conclusively, sweet potatoes meal has high glycemic index and is not good for a patient with diabetics.
