Did you know consuming traditional staples like ‘Konkonte’ prepared through sun oriented or sun drying, might diminish your blood sugar levels and lower the chance of heart maladies?
A investigate conducted by the Division of Nourishment Science and Innovation, Kwame Nkrumah College of Science and Innovation, appeared that nourishments handled through sun oriented and sun drying have lower glycaemic list, which is solid for utilization. Be that as it may, amid sun drying, care must be taken to avoid microbial contamination.
Thinks about have illustrated that nourishments with lower glycaemic indices such as natural products, vegetables, oats, wheat, and brown rice are considered as sound.
Glycaemic record (GI) may be a rating framework for measuring how particular nourishments increment blood sugar levels.
When any nourishment containing carbohydrates is expended, the stomach related framework breaks it down into basic sugars that enter the bloodstream.
These items, upon entering the body, may either be digested quickly or gradually to discharge glucose into the bloodstream.
Staples which tend to quickly increment blood sugar levels are alluded to as tall GI nourishments while the inverse is known as moo GI nourishments.
Nourishments with moo GI esteem are the favored choice. They are gradually digested and retained, causing a slower and littler rise in blood sugar levels.
The KNUST inquire about work looked for to decide the impacts of a few nourishment handling strategies on the bioavailability of starch conjointly anticipated the GI of a few cassava-based conventional staples devoured in Ghana.
The nourishment handling strategies included bubbling, steaming, maturation, and drying.
Ghanaian cassava-based staples such as bubbled cassava (locally known as ampesi), ‘akyeke’ (a feast known among the Nzema arranged through a steaming strategy), and cooked konkonte with sun or sun based-dried cassava flour were utilized for the investigation.
The inquire about, distributed within the Journal of Nourishment and Sustenance Science, built up that cooked konkonte with sun-dried flour had a essentially lower glycaemic record of 40.20%.
Be that as it may, bubbled cassava and ‘akyekye’ had higher GI values of 77.30% and 79.05% individually. The lower GI recorded for ‘konkonte’ may be due to the arrangement of safe starches radiating from gelatinization of starches amid the cooking prepare and the irregular warming administrations that happened within the course of the drying handle.
The ponder demonstrated that nourishment handling strategies have a critical impact on starch breakdown and discharge of sugars into the body, which is ascribed to changing degrees of preparing temperature.
Ponders have affirmed that moo GI diets decrease blood sugar levels in individuals with diabetes, decrease body weight, conjointly move forward pregnancy results in ladies with gestational diabetes. The inquire about work moreover prescribed that nourishment processors ought to guarantee the utilize of sun or sun powered drying to create lower glycaemic file nourishment items, while guaranteeing total compliance to great hygiene and sanitation amid the drying.