DIETARY INTAKE OF JOLLOF RICE AND FRIED RICE AND GLYCEMIC OUTCOMES OF UNDERGRADUATE STUDENTS AT PRINCE ABUBAKAR AUDU UNIVERSITY, ANYIGBA
Abstract
This study investigates the dietary intake of jollof rice and fried rice among undergraduate students at Prince Abubakar Audu University, Anyigba, Kogi State. It evaluated the proximate composition of jollof and Fried rice, Demographic characteristics, anthropometric indices, 24 hours dietary recall, effect of fried rice and jollof rice on blood glucose of the respondents. A quasi-experimental design was employed, involving six female undergraduate students who consumed graded amounts of jollof rice and fried rice. Glycemic index (GI) and glycemic load (GL) were determined through blood glucose measurements. Results obtained were subjected to analysis of variance (ANOVA) and mean separated using Duncan multiple range test range (DMTR). Results showed that both jollof rice and fried rice had a significant impact on blood glucose levels. The dietary intake of these dishes was found to be influenced by factors such as cultural background, socioeconomic status, and food availability. The findings of this study highlight the importance of considering the glycemic impact of popular dishes like jollof rice and fried rice, especially for individuals with diabetes or those seeking to manage their weight.
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