ABSTRACT

This study investigated the quality evaluation and glycemic index of eba produced from yellow and white varieties of cassava at different fermentation day. Six samples of garri were taken at day 2,3 and 4. The different garri samples were made to produced eba, and it was served with Ogbono soup. Approval letter for the evaluation of glycemic index was obtained from the Health Research and Ethical Committee, Federation Medical Center, Umuahia, Abia State. Sixty healthy, non- diabetic human subjects was used for the study. The anthropometric data of the human subjects was determined. The results revealed that their Body Mass Index (BMI) ranged between 21.62 and 23.67% which is within the normal range. The garri samples were subjected to proximate composition, dietary fiber, carbohydrate characterization, and carotenoid content analysis. The result of the proximate composition revealed that the moisture content ranged from 6.97 to 8.11%, crude protein 1.44 to 1.80%, fat 0.28 to 0.35%, crude fiber 0.60 to 0.75 %, ash 1.84 to 2.39%, carbohydrate 86.58 to 88.01%. The caloric value (energy) range from 356.65 to 363.56 Kcal. The result of the dietary fiber showed that the soluble fiber ranged from 1.43 to 6.91%, insoluble range from 4.05 to 9.85%, total fiber 5.49 to 16.62 %. The carbohydrate characterization results revealed that the total starch ranged from 56.17 to 76.34 %, total sugar ranged from 2.52 to 5.88 %. The amylose ranged from 15.42 to 18.72 %, amylopectin ranged from 81.27 to 87.18 %. The carotenoid contents of the garri sample ranged from 0.57 to 14.29 %, particle size range from 0.52 to 0.64 %. The blood glucose response of the subjects after consumption of the eba with Ogbono soup, the glycemic index and glycemic load values were also determined. Blood samples were collected from the subjects at 0min, 30 min,60min, 90min and 120min, thereafter, the results of the glucose response were obtained and used to calculate the glycemic index. The results obtained revealed that the glycemic index of the formulated eba ranged from 58.43 to 93.16 %. The yellow root garri fermented for four days had the lowest glycemic index of 58.43 % which falls under medium glycemic index food range, this can be taken by a diabetic patient. Low glycemic index foods are classified as being digested and absorbed slowly and high glycemic index foods as being rapidly digested and absorbed, resulting in different glycemic responses.