About 72% of the population in sub-Saharan Africa has increased their dietary intake of carbohydrate foods in the last few years, particularly from the consumption of cassava products, including garri, eba, and fufu. However, this has resulted in a high glycemic index (GI) in the human body.
GI measures the increase in blood glucose levels due to consuming carbohydrate-based foods. A food’s GI depends on several factors, such as nutrient composition, cooking method, and the amount of processing it undergoes. This can be ranked based on three categories—low, medium, and high.
Over time, high consumption of carbohydrate foods has been linked to different health conditions such as obesity, Diabetes mellitus, cardiovascular diseases, and some cancers.
According to previous research, consumption of low GI diets is better for controlling and managing blood glucose which will lead to insulin resistance.
On the other hand, Cyanogenic Potential (CNP) in cassava varieties has also been linked to numerous health conditions in humans and the environment, including respiratory disorder, hyperthyroidism, and neurological disorder.
Scientists from IITA-CGIAR and the University of Ibadan, Nigeria, conducted a recent étudier addressing the effects of high-glycemic foods and CNP on the human body. The research assessed the proximate, cyanogenic potential, and GI of cassava-based products garri et eba made from twenty improved cassava cultivars grown and consumed in Nigeria.
The research revealed that cassava products such as garri et eba from the selected cassava varieties are safe for consumption and healthy for the human digestive system. This is due to low CNP and proximate composition – high moisture, ash, total dietary fiber, proteins, starch, and total carbohydrates.
According to this article, when consumed, the amylose content of these cassava-based products lowers blood glucose and is a preferred diet for non-communicable diseases.
Results from the research show that four cassava varieties locally available in Nigeria have high GI, including 88.1% for 002; 87.2% for FINE FACE; 84.4% for GBAZEKOUTE or OKO-IYAWO, and 89.1% for 1089A. Foods are classified into three categories based on their GI values: high-GI foods (> 70), intermediate-GI foods (>55 – 70), and low-GI foods (55). Thus, consuming these varieties in large quantities aggravates health issues for people with high blood pressure, obesity, and diabetes mellitus.
On the other hand, these four cassava varieties are suitable for people who engage in sports or daily energy-demanding activities.
While IITA’s research targets improving the nutrition status of Africans as part of the Institute’s mandate, this study recommends that the consumption of any cassava variety should be in addition to vegetables and foods rich in fiber. This will suppress the glucose level and calorie absorption in the body.
Contributed by Anita Akinyomade
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