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

• DOI: 10.4314/ajhs.v36i3.3
• Publication Date: 2023-12-07T14:10:57Z
• Authors: Lorraine Moindi A...; Rebecca Ebere; Joshua Arimi
• Keywords: Proximate

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