Research Article
Volume 16 Issue 3 - 2021
Proximate Composition and Glycemic Index of Pupuru Meal: A Staple Cassava Based Diet of Ondo Indigenes
Abiola Temitope1*, Abolude Yusuf Adebayo2 and Oluwasola Phebe Titilope3
1Department of Biochemistry, Faculty of Basic Medical Sciences, Redeemer’s University, Ede, Osun State, Nigeria
2Department of Family Medicine, Ladoke Akintola University of Technology Teaching Hospital, Osogbo, Osun State, Nigeria
3Department of Chemical Sciences, Biochemistry Unit, College of Natural and Applied Sciences, Oduduwa University, Ipetumodu, Ile-Ife, Osun State, Nigeria
*Corresponding Author: Abiola Temitope, Department of Biochemistry, Faculty of Basic Medical Sciences, Redeemer’s University, Ede, Osun State, Nigeria.
Received: December 04, 2020; Published: February 27, 2021


Glycemic index (GI) is a parameter commonly used for ranking foods based on their ability to raise the levels of blood glucose. This study was aimed at determining the proximate composition and the glycemic index of Pupuru. Proximate analysis was done using standard methods. A total of eight rats were divided into two groups with four in each. Group 1 was fed on glucose (2g) while group 2 was fed on cooked pupuru (2g). Blood glucose levels were determined at 0, 30, 60, 90, and 120 minutes. The area under the curve was determined from a graph of blood glucose level against time using trapezoid method; this was then used in calculating the glycemic index. Pupuru contained carbohydrates (80.67%), protein (5.34%), ash (0.25%), moisture (11.34%), fat (0.65%) and crude fiber (1.67%). The glycemic index of pupuru was estimated to be 86.0% respectively. Pupuru is a high glycemic food attributed to its high carbohydrate content.


Keywords: Pupuru; Glycemic Index; Proximate Composition; Blood Glucose; Diabetes; Cassava; Nutrition


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Citation: Abiola Temitope., et al. “Proximate Composition and Glycemic Index of Pupuru Meal: A Staple Cassava Based Diet of Ondo Indigenes”. EC Nutrition 16.3 (2021): 28-34.

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