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

<table class="table-group" id="tab2"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Characteristics of the participants</td><td class="align_center">Means ± SD</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">Age (years)</td><td class="align_center">23.4 ± 2</td></tr><tr><td class="align_left">Body mass index (kg/m<sup>2</sup>)</td><td class="align_center">23.1 ± 1.4</td></tr><tr><td class="align_left">Fasting blood glucose (mmol/L)</td><td class="align_center">4.72 ± 0.56</td></tr><tr><td class="align_left">Systolic blood pressure (mmHg)</td><td class="align_center">107.5 ± 12</td></tr><tr><td class="align_left">Diastolic blood pressure (mmHg)</td><td class="align_center">71.1 ± 8.5</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Characteristics of the study participants.</div>

Advances in Public Health

tab2

Table 2

Table 2: Glycemic Index Values of Stiff Porridge (<i>Ugali</i>) Prepared from Maize, Millet, and Sorghum Flours: Which One for Diabetes Management? 

Advances in Public Health

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

Table 2