ABSTRACT

 Diabetes is a metabolic disorder characterized by high blood sugar due to the inability of the pancrease to produce sufficient insulin. This condition renders the diabetic patients vulnerable to therapeutic nutrition and their meals are usually formulated from low glycermic index food group. Ignorant of the availability and under-utilizatioin of low glycermic indices and slow digestibility food source from our backyard gardens which could also be included in the diabetic menu list is a primary challenge. The main purpose ofthe present study was to determine the nutrient composition oflocally formulated food product (made from; Breadfruit (BF), Aerial yam (AY) and African yam beans (AYB)) and their efficacy as alternative food source, for the dietary management of diabetes mellitus in Akwa Ibom State. Food material made from wheat flour was also considered as the control. Proximate composition, Anti-nutrient profile, Mineral profile, pasting and functional properties, amino acids profile, starch profile, as well as vitamin contents of the local under-utilized foods materials were analysed. The glycemic indices ofthe local food materials were also determine and compared with the control. A two way factorial experiment in a complete randomized block was used to determine the efficacy of the nutrient composition of Breadfruit, Aerial yam and African yam beanstowards the management of high blood sugar level in diabetic patients. The Result ofthe analysis of proximate composition showed that, crude protein (21.57 ±0.01%), Fat (3.54 ±0.01%), Ash (7.12 ±0.02%) and moisture (10.28 ±0.03) values were observed to be higher in the finished food product made from BF; whereas carbohydrate (76.83 ±0.02%) and crude fibre (1.96 ±0.01%), were observed to be higher in food product made from AY and AYB respectively. Apart from food products made from AY flour which had a high Glycermic Index (GI) of 76.26%; the glycemic indices for other food product in the study were observed to fall within the intermediate GI range of>55 to 70 and the trend was given as follows; control (62.22%) < AYB (64.74%) < BF (65.40%). The intermediate GI value ofAYB and BF therefore implies that food product prepared from these flours could also serve as alternative source of meal to diabetic patients. Furthermore, the results of the mean variation in Random Blood Sugar (RBS) levels in a group often diabetic patients after two hours ofbeing fed with food products prepared from AYB showed that the there was a decrease in the initial blood sugar level from 18.76 ±1.2 to 16.26 ±1.36 mmol/L. Similar trend was observed for patients who were fed with BF product with a mean RBS decline from 20.19 ±1.5 to 19.71 ±1.09 mmol/L. The glucose response curve revealed that diabetic patients who were fed with AYB and BF product showed positive post prandial effect on patient which result to reduced sugar level, while the reverse was the case for patients fed with AY and control. In conclusion, the high fibre and protein content, low carbohydrate content, and moderate glycemic index ofAYB and BF could enhance their efficacy towards the management of diabetes in patients. It was recommended that these foods be included in the diabetic menu lists.