Effect of varied fermentation periods on the diabetogenic potential of toasted cassava granules

Authors: Ihedioha J.I.; Chineme C.N.

Source: Plant Foods for Human Nutrition, Volume 53, Number 2, 1998 , pp. 159-168(10)

Publisher: Springer

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Abstract:

The effects of exclusive gari diets prepared using varied fermentation periods on the fasting blood glucose levels (FBGL) and glucose tolerance (GT) of rats were studied. Thirty growing male albino rats divided randomly into 5 groups of 6 rats each were used. The 5 groups were each fed gari diets fermented for 0, 24, 48, 72 hours; and a standard rat diet, respectively, for 8 weeks. Data on the total cyanogen content and % crude protein of the diets; FBGL, GT, body weight, water:feed consumption ratio and clinical observations of the rats were collected. Results showed that the total cyanogen content and % crude protein of the diets were depleted as fermentation periods increased. The FBGL of all the gari-fed rats were significantly elevated and their GT significantly impaired with a significant variation between the groups. The elevated FBGL and impaired GT which were found to increase with increase in fermentation period were strongly inversely correlated to the % crude protein content of the diets (r = –0.92 and –0.96 respectively) suggesting that the diabetogenic potential of gari diets strongly depended on its % crude protein content. Shortened fermentation periods leading to production of gari with high total cyanogen content did not induce higher diabetogenicity.

Keywords: Cassava (gari); Diabetogenic potential; Fasting bloodglucose levels; Glucose tolerance; Varied fermentation periods

Language: English

Document Type: Regular paper

Affiliations: 1: Department of Veterinary Pathology & Microbiology, P.O. Box 3236, University of Nigeria, Nsukka Enugu State, Nigeria

Publication date: 1998-01-01