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Glycemic Index of Ugali: Maize vs. Millet vs. Sorghum by shelly is a document available to read on EtoBox.
This study investigates the glycemic index (GI) of stiff porridge (ugali) made from maize, millet, and sorghum, and the effect of fermented milk on its GI. Results indicate that millet-based ugali has the lowest GI, making it preferable for diabetes management, while fermented milk lowers the GI of sorghum ugali but increases that of maize and millet ugali. The findings provide valuable insights for dietary planning in diabetes management, emphasizing traditional foods.
- Author
- shelly
- Language
- EN