Effects of Indigenous Porridges Made from African yam bean (Sphenostylis stenocarpa), and Corn (Zea mays) on the Anthropometric, and Blood Markers of Health in Diabetics

Abstract

Background: /Objective: The study investigated the effect of indigenous porridges on the anthropometric, blood pressure, blood glucose, and lipid profile of type 2 diabetics in a health facility. Methodology: Flour produced from African yam bean (Ayb) and corn were formulated into five ratios (Ayb100, AybC70:30, AybC50:50, AybC30:70, C100), made into porridges and fed to 36 diabetic outpatients purposively selected from the University of Nigeria Teaching Hospital in a 2-week feeding trial. The body mass index, blood glucose, blood pressure (BP), and lipid profile of the diabetics were evaluated using standard procedures. Data collected were analyzed with IBM Statistical Product for Service Solution (SPSS) software version 21 using descriptive statistics, T-test, and simple regression. Result: There were 5.6% reductions in underweight, and obesity, 5.6% increase in normal weight, 11.1% increases in normal, and diabetic optimal (<130/<80) BP respectively; 8.3%, and 13.9% decreases in High BP, and pre-hypertension respectively. AybC30:70 porridge showed significant changes in diastolic and systolic pressures. Ayb100, AybC70:30, and C100 porridges improved the diabetics glycemic curves, total cholesterol (TCHO), high-density lipoproteins (HDL), and TCHO/HDL ratio, AybC70:30, and C100 improved, low-density lipoprotein (LDL), while AybC50:50, had better TCHO, HDL, and LDL status, AybC30:70 had significant positive effects on TCHO/HDL ratio. All porridges except C100 had significant (p < 0.05) negative coefficients on BMI, blood pressure, pulse rate, triglycerides (TRIG), TCHOL, and LDL respectively. Conclusion: African yam bean Corn porridges could be used in effective diabetes management.