Glycemic Index Values of Stiff Porridge (Ugali) Prepared from Maize, Millet, and Sorghum Flours: Which One for Diabetes Management?

Table 1

Proximate composition of stiff porridges (%).

Ugali types	MC	Fat	Protein	Ash	Fiber	Available CHO	Energy (kcal/100 g)
Whole maize	63 ± 0.3^a	5.9 ± 1.7^a	6.6 ± 0.2^b	1.9 ± 0.2^b	4.1 ± 1.1^a	81.6 ± 0.8^b	421.9 ± 9^b
Finger millet	67 ± 0.3^c	5.2 ± 0.4^a	4.9 ± 0.1^a	3.7 ± 0.5^c	10.5 ± 3.1^b	75.7 ± 2.3^a	404 ± 10.6^a
Sorghum	65 ± 0.6^b	4.6 ± 1.1^a	10.2 ± 0.1^c	0.2 ± 0.1^a	8 ± 2.5^b	76.9 ± 1.9^a	422.4 ± 5.3^b

Note: MC moisture content presented in as-is-bases. Values are means of three trials ± SD. CHO represents carbohydrates. Fat, protein, ash, fiber, and CHO were presented in dry weight basis. Superscripts in each column represent the significant differences among the stiff porridges at 95% confidence level.