GLYCEMIC INDEX OF SUNFIBRE (Cyamoposis TETRAGONOLOBUS) PRODUCTS IN NORMAL AND DIABETIC SUBJECTS

GLYCEMIC INDEX OF SUNFIBRE (Cyamoposis TETRAGONOLOBUS) PRODUCTS IN NORMAL AND DIABETIC SUBJECTS Mara Isabel Pez ValenciaintroductionThe glycemic index is a method of classifying food based on the response of the consumers blood glucose concentration relative to a starchy food.

The objective of the study was to determine the glycemic index of sunfibre products in normal and diabetic.

The study determined the effect of increasing levels of sunfibre in white bread and rice, as well as sunfibre taken as a drink with white bread, on the glycemic index of normal and diabetic subjects.Materials and methodsSUBJECTSA total of 11 normal and nine diabetic subjects.

Criteria:NORMAL SUBJECTSDIABETIC SUBJECTSBMI: 20 - 25kg/m2FBS: 4 - 7 mol/LFBS: 7.5 11.0 mol/LAge: 35 - 60 yearsAge: 35 - 60 yearsNo physical defect and non-smokersNo intake of drugs, no complications and non-smokersTEST FOODSThe control/standard food was white bread.

Formulation334g flour4g salt5g yeast7g sucrose330mL water per 250g carbohydrate loaf.The test foods were prepared as follows:A) White bread with 3, 5, 10 and 15g of sunfibre of viscosity 1 and 5g of sunfibre of viscosity 2.B) 62.3g servings of rice were boiled with water; rice with 3g and 5g of sunfibre viscosity 1 were cooked similarly to rice alone.C) Sunfibre and other fibre sources such as insoluble dextrin and insulin taken as a drink were dissolved in 250 mL water at room temperature and drunk with white bread.PROTOCOL OF THE STUDYUsing a randomized cross over design, the control and test foods were fed randomly on separate occasions after an overnight fast (1012 h).

Feeding of white bread and test foods were repeated twice.

A standard glucose solution was only given to the normalsubjects; this was to determine the glycemic index of white bread.Blood samples of approximately 0.3 0.4mL, wete collected by using the finger prick technique before and after feeding.

For normal subjects, samples were collected at 0 h and every 15 min after feeding for 1 h and every 30 min for the next hour

Form diabetic subjects, samples were collected at 0 h and at 30 min intervals after feeking for a period of 3 h.resultsThere were no significant differences between the normal and diabetic subjects in age or BMI.

Significant differences were observed between subjects for the fasting blood sugar, diabetic (9.1 0.7 mmol/L) subjects were significantly greater than the normal (5.2 0.1 mmol/L) subjects (P < 0.05).Table 3. Glycemic index (GI) of test foods in normal and diabetic subjects

The glycemic index of white bread and rice with sunfibre ranged from 49 to 67 for normal subjects and 53 to 78 for diabetic subjects.

The glycemic index of all test foods did not differ significantly between normal and diabetic subjects except for white bread +5g sunfibre taken as a drink.discussionThe result showed that equal portions of carbohydrates from different test foods do no have the same glycemic effect when compared between both normal and diabetic subjects.

The amount of dietary fibre present in the test foods may have caused a significant reduction in the glycemic index.