Comparative analysis of proximate, cyanogenic potential, and glycemic indices of Gari made from improved Cassava (Manihot esculenta Crantz) varieties

This study investigated the relationship between the glycemic index (GI) of foods, and diabetes. The glycemic indices of eba (gari dough) made from selected four-cassava cultivars gari in apparently healthy subjects were assessed for their nutrients contents. Twenty cassava cultivars were obtained from the International Institute of Tropical Agriculture (IITA) Cassava Breeding Unit and analyzed for proximate and carbohydrate compositions and cyanogenic potential using standard procedures. Afterward, four cassava varieties (TMSIBA980002, TMS980505, TMEB7419 and TMS IBA961089A) were selected based on low, medium, moderately high and high total starch, free-sugar Amylose and Amylopectin content using a cluster analysis. The varieties selected were processed into gari and subsequently reconstituted in hot water into eba. The glycemic indices of the four eba samples were determined randomly in apparently 23 apparently healthy volunteers. The results showed that the starch content of the selected varieties was 69.1% for TMEB7419, 71.6% for TMS980505, 72.7% for TMSIBA980002, and 74.5% for TMS IBA961089A. In contrast, the free sugar content varied from 1.80% in TMSIBA980002 to 3.32% in IBA961089A. The ratios of starch to sugar were significantly (p > 0.05) ranged from 22.49% in IBA961089A to 40.47% in TMS980505. The GIs obtained for the four eba samples were 88.1% for TMS TMSIBA980002; 87.2% for TMS980505; 86.4% for TMEB7419, and 89.1% for TMS IBA961089A. In conclusion, the GI of the eba samples in this study was high (above 70%); indicating that a high intake of such food could increase the risk of health problems associated with high blood glucose, such as Diabetes mellitus and obesity Therefore; TMEB7419 will produce fewer health problems with a percentage decrease of 3.10%, 1.94% and 0.92% relative to TMS IBA961089A, TMSIBA980002 and TMS980505. The information from this study will be useful for nutritionists, food scientists, breeders, and policymakers to design interventions for the high-consuming cassava products (eba) in communities.