Glycemic Index of Selected Staple Foods Used in the Management of Type 2 Diabetes Mellitus in Tanzania

Authors

  • Carolyne Charles Ruhembe Sokoine University of Agriculture
  • Cornellio N Nyaruhucha SOKOINE UNIVERSITY OF AGRICULTURE P.O.BOX 3006,MOROGORO, TANZANIA
  • Theobald Conrard Mosha SOKOINE UNIVERSITY OF AGRICULTURE

Keywords:

Glycemic index, Digestibility, staples, Tanzania, Management, T2DM, Glycemic load

Abstract

The glycemic index (GI) is a measure of the potential of foods containing the same amount of carbohydrate to raise

Author Biographies

Carolyne Charles Ruhembe, Sokoine University of Agriculture

SOKOINE UNIVERSITY OF AGRICULTURE,FOOD SCIENCE DEPARTMENT.

PhD student

Cornellio N Nyaruhucha, SOKOINE UNIVERSITY OF AGRICULTURE P.O.BOX 3006,MOROGORO, TANZANIA

  1. DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY,SENIOR LECTURER

Theobald Conrard Mosha, SOKOINE UNIVERSITY OF AGRICULTURE

FOOD SCIENCE DEPARTMENT,SENIOR LECTURER

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Published

2014-09-11

How to Cite

Ruhembe, C. C., Nyaruhucha, C. N., & Mosha, T. C. (2014). Glycemic Index of Selected Staple Foods Used in the Management of Type 2 Diabetes Mellitus in Tanzania. International Journal of Sciences: Basic and Applied Research (IJSBAR), 13(2), 48–62. Retrieved from https://gssrr.org/index.php/JournalOfBasicAndApplied/article/view/2445

Issue

Vol. 13 No. 2 (2014)

Section

Articles

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