Project – Determination of Glycemic response boiled cocoyam and fried cocoyam

CHAPTER ONE

INTRODUCTION

1.1 Background to the Study

Cocoyam, also known as taro, is a staple food in many tropical regions. It is rich in carbohydrates, dietary fiber, and essential minerals, making it a valuable source of nutrition (Adeyeye, 2010). However, the method of preparation can significantly affect its nutritional value and glycemic response.

In a study by Odenigbo et al. (2012), the glycemic response of boiled and fried cocoyam was compared. The study found that the glycemic response to boiled cocoyam was significantly lower than that of fried cocoyam. This is likely due to the fact that boiling retains more of the dietary fiber content, which slows down the digestion and absorption of carbohydrates, thereby reducing the glycemic response.

On the other hand, frying cocoyam increases its fat content and decreases its dietary fiber content, leading to a higher glycemic response (Odenigbo et al., 2012). This is consistent with the findings of a study by Adeyeye (2010), which showed that the method of cooking significantly affects the nutritional value of cocoyam.

Furthermore, a study by Afoakwa et al. (2013) on the effect of processing methods on the glycemic index of some local Ghanaian foods, including cocoyam, found that the glycemic index of boiled cocoyam was significantly lower than that of fried cocoyam. This further supports the idea that the method of preparation can significantly affect the glycemic response of cocoyam.

However, it is important to note that individual factors such as age, sex, and physical activity level can also affect the glycemic response to food (Jenkins et al., 2002). Therefore, while the method of preparation is important, it is not the only factor that determines the glycemic response to cocoyam.

The method of preparation significantly affects the glycemic response of cocoyam. Boiling cocoyam results in a lower glycemic response compared to frying, likely due to the retention of dietary fiber. However, individual factors also play a role in determining the glycemic response. More research is needed to fully understand the relationship between the method of preparation and the glycemic response of cocoyam.

1.2. Statement of the Problem

The problem of determining the glycemic response to boiled and fried cocoyam is a significant one, particularly in regions where this root vegetable is a staple food. Cocoyam, also known as taro, is consumed in various forms, including boiled and fried. However, the impact of these different cooking methods on the glycemic response is not well understood (Adeyeye & Aye, 2017).

The glycemic response refers to the effect that food has on a person’s blood sugar level. Foods with a high glycemic index can cause a rapid increase in blood sugar, which can be problematic for individuals with diabetes or other metabolic disorders (Brand-Miller et al., 2003). Therefore, understanding the glycemic response to different forms of cocoyam could have significant implications for dietary recommendations in regions where this food is commonly consumed.

Despite the importance of this issue, there is a lack of research on the glycemic response to boiled and fried cocoyam. Most studies have focused on the nutritional content of cocoyam, but few have examined how different cooking methods might affect the glycemic response (Adeyeye & Aye, 2017). This gap in the literature represents a significant problem, as it limits our understanding of the potential health impacts of consuming cocoyam in different forms.

Furthermore, the few studies that have been conducted on this topic have produced inconsistent results. For example, some studies have suggested that boiling cocoyam may reduce its glycemic index, while others have found no significant difference between boiled and fried cocoyam (Adeyeye & Aye, 2017; Brand-Miller et al., 2003). These conflicting findings highlight the need for further research to clarify the glycemic response to boiled and fried cocoyam.

In addition, most of the existing research on this topic has been conducted in laboratory settings, which may not accurately reflect the way that cocoyam is typically prepared and consumed in real-world settings (Adeyeye & Aye, 2017). Therefore, there is a need for studies that examine the glycemic response to boiled and fried cocoyam in a more realistic context.

The problem of determining the glycemic response to boiled and fried cocoyam is a significant one that has not been adequately addressed in the existing literature. Further research is needed to clarify the impact of different cooking methods on the glycemic response to cocoyam, and to provide more accurate dietary recommendations for individuals who consume this food regularly.

1.3. The purpose of the study

The main purpose of this study Is to examine the glycemic response of boiled coco and fried coco yam among students of Lagos State University. The study will also:

1. Determine the glycemic index of boiled coco yam
2. ⁠Determine the glycemic index of fried coco yam
3. ⁠compare the glycemic index of boiled coco yam and fried coco yam

1.4. Research Question

The research questions are buttressed below:

1. What is the glycemic Index of boiled?
2. What Is the glycemic index of fried Coco?
3. would there be difference in the glycemic index of boiled  coco yam  and fried Cocoyam?

1.5. Research Hypothesis

The hypothetical statement for the study is buttressed below:

Ho: Glycemic response of boiled coco and fried coco yam was not favourable among the students.

H1: Glycemic response of boiled coco and fried coco yam was favourable among the students.

1.6. Significance of the Study

The study on the determination of glycemic response to boiled and fried cocoyam is significant for several reasons. Firstly, it contributes to the understanding of how different cooking methods can affect the glycemic index of a food item. Cocoyam, a root vegetable that is a staple in many diets around the world, is often consumed in either boiled or fried form. By studying the glycemic response to these two methods of preparation, we can gain insights into how they might impact blood sugar levels.

Secondly, this study is crucial for people with diabetes or those at risk. The glycemic index of a food can significantly affect blood sugar levels. Understanding the glycemic response to boiled and fried cocoyam can help these individuals make informed dietary choices. If one method of preparation results in a lower glycemic response, it could potentially be a healthier option for those needing to manage their blood sugar levels.

Thirdly, the study can also provide valuable information for dieticians and nutritionists. With this knowledge, they can better advise their clients on the potential impacts of different food preparation methods on their health. This could lead to more personalized and effective dietary plans, improving overall health outcomes.

Fourthly, the study could also have implications for the food industry. If one method of preparation is found to be healthier, it could lead to changes in how cocoyam is prepared and marketed. This could potentially lead to the development of new, healthier food products.

Fifthly, the study could also contribute to the broader scientific understanding of the relationship between diet and health. It could provide valuable data for further research into the impacts of different cooking methods on the nutritional value and health impacts of various foods.

Lastly, the study could also have implications for public health policy. If the research finds significant differences in the glycemic response to boiled and fried cocoyam, it could inform dietary guidelines and public health initiatives aimed at promoting healthy eating habits. This could ultimately contribute to the prevention and management of chronic diseases such as diabetes.

1.7. Scope of the Study

The study examines the glycemic response of boiled coco and fried coco yam among students of Lagos State University. The study is limited to students of Lagos State University (LASU), Ojo, Lagos.

1.8.  Operational Definition of Terms

1. Glycemic: This term is related to glucose, a type of sugar in the body. The glycemic index is a measure of how quickly a food can raise your blood sugar levels.
2. Response: This is a reaction to something. It can be a verbal, physical, or emotional reaction to a stimulus or situation.
3. Boiled Coco: This refers to the preparation of the corm (root) of the coco yam plant by boiling. It’s a common method of cooking this root vegetable in many cultures.
4. Fried Coco Yam: This is another method of preparing coco yam, where the corm is sliced and fried. It’s often served as a side dish or snack.
5. Students: These are individuals who are engaged in learning, typically within an educational institution such as a school or university. They study under the guidance of teachers or instructors.
6. LASU: This is an acronym for Lagos State University, a public university located in Ojo, a suburb of Lagos, Nigeria. It offers undergraduate and postgraduate courses in various fields.

Project – Determination of Glycemic response boiled cocoyam and fried cocoyam