TABLE 1.
Incremental area under the curve (IAUC) and glycemic index (GI) of glucose and test yam diets in the study subjects
| Food item | IAUC | GI (%) | GI class a |
|---|---|---|---|
| Glucose | 155.76 ± 18.02 | 100 | H |
| White yam (D. rotundata) | |||
| Roasted | 111.55 ± 26.12 | 50.62 ± 19.81 | L |
| Fried | 114.29 ± 19.01 | 59.13 ± 10.32 | M |
| Boiled | 71.45 ± 14.56 | 44.26 ± 12.67 | L |
| Yellow yam (D. cayensis) | |||
| Roasted | 138.15 ± 20.86 | 70.62 ± 20.80 | H |
| Fried | 113.07 ± 15.42 | 65.08 ± 18.52 | M |
| Boiled | 126.53 ± 12.84 | 75.18 ± 22.19 | H |
| Water yam (D. alata) | |||
| Roasted | 97.87 ± 13.87 | 54.04 ± 13.25 | L |
| Fried | 123.19 ± 26.53 | 69.16 ± 24.33 | M |
| Boiled | 80.19 ± 19.97 | 50.12 ± 18.91 | L |
a
GI Low (L): ≤55; Medium (M): 56–69; High (H): ≥70.