The Glycemic Index of Some Traditional Ethiopian Foods in Mice
| dc.contributor.advisor | Umeta Melaku | |
| dc.contributor.author | Assefa Meaza | |
| dc.date.accessioned | 2018-06-22T06:07:53Z | |
| dc.date.accessioned | 2023-11-29T04:18:18Z | |
| dc.date.available | 2018-06-22T06:07:53Z | |
| dc.date.available | 2023-11-29T04:18:18Z | |
| dc.date.issued | 2014-06 | |
| dc.description.abstract | BACKGROUND : Glycemic index (GI) describes the blood glucose response after consumption of a carbohydrate containing test food relative to a reference food, typically glucose or white bread. Glycemic index was originally designed for people with diabetes as a guide to food selection, advice being given to select foods with a low GI. In Ethiopia information with regard to the glycemic index of commonly consumed traditional foods are not known. Therefore, the current study aims at assessing the glycemic index of some common traditional Ethiopian foods. Thus generating information for the dietary management of diabetes mellitus. MATERIALS & METHODS: Twelve different traditional Ethiopian foods were randomly selected from the local market and prepared these foods at home following traditional methods. The foods were dried with sun l CONCLUSIONS: The examined traditional Ethiopian foods provided important information for the public to guide food choice and could be useful for the prevention of diabetes mellitus. KEY WORDS: Glycemic index, carbohydrate, blood glucose response, glucose and test foodight and oven | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/123456789/2858 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Glycemic index; Carbohydrate; Blood glucose response; Glucose and test food | en_US |
| dc.title | The Glycemic Index of Some Traditional Ethiopian Foods in Mice | en_US |
| dc.type | Thesis | en_US |