GLYCEMIC RESPONSE OF LOCALLY PREPARED AFRICAN SALAD (ABACHA) AND BAMBARA GROUNDNUT PUDDING (OKPA)

This study investigates the glycemic responses of locally made Abacha and Okpa, traditional Nigerian dishes. The research aims to assess the impact of these foods on postprandial blood glucose levels in a sample of young adult participants from the University of Port Harcourt. The study employs a controlled experimental design, utilizing standardized portions of Abacha and Okpa as test meals. Glycemic response is measured using a glucometer, with readings taken at 30-minute intervals before and after consumption. Findings reveal that Abacha elicits a moderate glycemic response, characterized by a gradual increase in blood glucose levels after consumption. In contrast, Okpa demonstrates a slightly higher glycemic response, indicating a somewhat faster rise in postprandial glycemia. Statistical analysis demonstrates a modest but significant difference between the glycemic responses of Abacha and Okpa. These results have implications for dietary recommendations, particularly for individuals seeking to manage blood glucose levels. Abacha, with its moderate glycemic response, may be a favorable option for those with specific glycemic control goals. Okpa, while still a viable dietary choice, may warrant more cautious consumption for individuals with concerns about postprandial glycemia. This study contributes to the understanding of traditional foods' impact on glycemic response and emphasizes the importance of considering cultural dietary practices in the context of glycemic control. Further research exploring factors influencing glycemic response and long-term effects on metabolic health is recommended.