INFLUENCE OF TRADITIONAL COOKING STYLES ON GLYCEMIC INDEX OF RICE MEALS: A COMPARATIVE STUDY OF JOLLOF, FRIED, STEWED, AND OFE AKWU RICE IN SOUTHEASTERN NIGERIACATION SYSTEMS

Abstract

The glycemic index (GI) measures the impact of carbohydrate-containing foods on postprandial blood glucose levels and is critical in dietary management, particularly for individuals with or at risk of diabetes. In Nigeria, rice is a staple food widely consumed in diverse traditional forms such as Jollof rice, Fried rice, Stewed rice, and Ofe Akwu rice. However, limited data exist on how these culturally significant cooking styles influence glycemic response. This study assessed and compared the GI of these four rice meals among healthy adults in southeastern Nigeria. Ten participants took part in a randomized crossover trial, each consuming a portion of the rice meals and a glucose solution (reference) on separate days, providing 50 grams of available carbohydrates per meal. Capillary blood glucose was measured at fasting, and at 30, 60, 90, 120, and 150 minutes post-consumption. The incremental area under the curve (IAUC) was calculated using the trapezoidal rule, and GI was computed relative to the glucose reference. One-way ANOVA was used to determine statistical significance at p < 0.05. Jollof rice exhibited the highest GI (76.72), followed by Fried rice (68.40), Stewed rice (56.34), and Ofe Akwu rice (53.43). The glucose solution peaked at 162 mg/dL at 60 minutes, while Ofe Akwu rice showed the lowest peak at 128 mg/dL. Although the observed differences were not statistically significant (F = 1.089, p = 0.383), the practical implications are notable. Traditional cooking styles influence glycemic responses, with fat-rich preparations like Ofe Akwu rice potentially offering glycemic advantages.