Did you know eating traditional staples like ‘Konkonte’ processed through solar or sun drying, could drop your blood sugar levels and shorter the threat of heart conditions?
Research conducted by the Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, showed that foods processed through solar and sun drying possess a lower glycaemic index, which is healthy for consumption.
Nonetheless, during sun drying, proper supervision must be taken to stave off microbial impurity.
Checks have demonstrated that foods with lower glycaemic indices similar to fruits, vegetables, oats, wheat, and brown rice are deemed healthy.
The glycaemic index (GI) is a standing system for measuring how specific foods boost blood sugar levels.
When any food containing carbohydrates is eaten, the digestive system breaks it down into simple sugars that enter the bloodstream.
These products, upon entering the body, may either be digested fleetly or gradationally to release glucose into the bloodstream.
Staples which tend to snappily ameliorate blood sugar levels are appertained to as high GI foods whereas the contrary is known as low GI foods.
Foods with low GI value are the favored choice. They’re sluggishly digested and absorbed, causing a slower and minor rise in blood sugar situations.
The KNUST exploration work strived to determine the goods of some food processing styles on the bioavailability of starch.
And also prognosticated the GI of some cassava- grounded traditional masses consumed in Ghana.
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The food processing methods included boiling, steaming, fermentation, and drying.
Ghanaian cassava- grounded staples similar as boiled cassava (ampesi), ‘akyeke’ (a meal known amongst the Nzema ), and cooked konkonte with sun or solar-dried cassava flour were used for the examination.
The research, published in the Journal of Food and Nutrition Science, ascertained that cooked konkonte with sun-dried flour held a vastly lower glycaemic indicator of 40.20.
Still, boiled cassava and ‘akyekye’ had advanced GI values of 77.30 and 79.05 independently.
The lower GI recorded for ‘konkonte’ may be due to the formation of resistant starches arising from the gelatinization of starches during the cooking process.
And the sporadic heating regimes that transpired in the course of the drying process.
The study indicated that food processing techniques have a crucial impact on starch deterioration and redundancy of blood sugar into the body, which is associated with differing degrees of the processing temperature.
Studies have substantiated that low GI diets lessen blood sugar levels in people with diabetes, reduce body weight, and also enhance gestation issues in women with gestational diabetes.
The study work also recommended that food processors should assure the use of sun or solar drying to produce lower glycaemic index food commodities.
Whilst icing complete obedience to good hygiene and sanitation during the drying.