Adepoju, Adeyinka. B And Olufadeju, Josuah. O.
The study assessed the proximate composition, glycemic index (GI) and post prandial blood glucose response on non-diabetic individual to fried and boiled breadfruit (Artocarpus altilis). It is an experimental study that involved ten (10) apparently healthy subject selected conveniently from department of Nutrition and Dietetics, The Federal Polytechnic Ilaro. The proximate analysis was conducted using standard analytical methods. Fasting blood glucose level of the subject was determined with the use of one touch basic glucometer, and the subjects were fed with the control (75g of glucose dissolved in 250ml of water) and experimental sample (the quantity of the fried and boiled sample that gives 75g available carbohydrate) on a separate day. The post prandial blood glucose levels of the respondents were taken at 15minutes intervals over a period of 2 hours. Using the values obtained, Incremental area under the curve was determined using trapezoidal rule and the glycemic index values were calculated. Statistical Analysis was done using spss version 20.0. The fried sample had a significant higher (p< 0.05) carbohydrate, total ash and crude fat content while the boiled sample was found with the significantly (p< 0.05) higher moisture content, crude fiber and crude protein. Slight increase in the post prandial blood glucose was observed at 15 min and 30 min in both samples which latter dropped at 60 min, 90 min and 120 min in an irregular manner. In conclusion breadfruit is rich nutritionally with moderate glycemic index. More awareness on its health benefits is hereby recommended. Keywords: Bread fruit, Post prandial blood glucose, proximate composition. 0150