J Nutr Hum Health 2018 Volume 2 Issue 1 22 http://www.alliedacademies.org/nutrition-human-health/ Research Article Introduction Glucose is a simple sugar with six carbon atoms and is the human body's key source of energy, through aerobic respiration, providing about 3.75 kilocalories (16 kilojoules) of food energy per gram. Glucose is sometimes referred to as blood sugar and a common medical analyte measured in blood samples. Breakdown of carbohydrates (e.g. starch) yields mono- and disaccharides, most of which is glucose. Through glycolysis and later in the reactions of the citric acid cycle and oxidative phosphorylation, glucose is oxidized to eventually form CO 2 and water, yielding energy mostly in the form of ATP (Adenosine Triphosphate) [1,2]. The blood sugar concentration or blood glucose level is the amount of glucose (sugar) present in the blood of a human or animal. The body naturally tightly regulates blood glucose levels as a part of metabolic homeostasis. The insulin reaction and other mechanisms, regulate the concentration of glucose in the blood. Glucose levels are usually lowest in the morning, before the frst meal of the day (termed "the fasting level"), and rise after meals for an hour or two by a few millimolar. Blood sugar levels outside the normal range may be an indicator of a medical condition. A persistently high level is referred to as hyperglycemia; low levels are referred to as hypoglycemia. The international standard way of measuring blood glucose levels are in terms of a molar concentration, measured in mmol/L (millimoles per liter) or in mg/dL (milligrams per deciliter). Since the molecular weight of glucose C 6 H 12 O 6 is 180, for the measurement of glucose, the difference between the two scales is a factor of 18, so that 1 mmol/L of glucose is equivalent to 18 mg/dL [2]. Glycemic index (GI) is the ranking of foods based on postprandial glucose response compared with a reference food. High glycemic index foods produce high concentrations of blood glucose and increase insulin demand and could plausibly contribute to the development of type 2 diabetes. GI is usually applied in the context of the quantity of the food and the amount of carbohydrate in the food that is actually consumed. A related measure, the glycemic load (GL), factors this by multiplying Cassava is an important staple consumed in various forms by humans. The glycemic index and load of some Nigerian foods are well documented, but not much is documented on Vitamin A bio-fortifed pruned cassava. The study determined blood glucose response in normal free- living volunteer adults after consumption of vitamin A bio-fortifed normally grown cassava (A), vitamin A bio-fortifed pruned cassava (B) and non-bio-fortifed normally grown cassava (C). The study employed single blind, randomized, cross-over investigation on 40 consenting apparently healthy adult volunteers with a documented normal fasting blood glucose level prior to recruitment. Fasting blood sugar level and post prandial of the participants were obtained on each day of the study after the consumption of 360 g of treatments (A, B&C eba) which was equivalent to 75 g anhydrous glucose using Accu-check glucometer. The treatments were served with vegetable soup prepared with fsh and was administered to the subjects in a randomized manner. Oral glucose D was used as standard food. Post prandial glucose response (mg/dL) was obtained at 1 hour and 2 hours respectively. Data analyses were done using SPSS (version 22). Descriptive analysis was carried out and data were presented in percentages/proportions, means and standard deviations at 0.05% level of confdence. The 2 hours glucose post prandial (2 hrpp) for Treatment A, B and C in Mg/dL were 92.24, 94.74 and 98.91, while the glycemic loads were 308.0, 297.0 and 316.2 respectively. Treatment B had the lowest glycemic load. It was concluded that vitamin A bio-fortifed cassava (especially when pruned before harvesting) had a lower post prandial glucose response, lower carbohydrate content and lowest glycemic load when compared to the non-bio-fortifed conventional Garri. This variety of cassava may be better tolerated by people with metabolic disease/diabetes mellitus. Abstract Blood glucose response on consumption of cassava varieties (Garri) in healthy Nigerian subjects. Ogbonna OC 1* , Fadeiye EO 2 , Ikem RT 1 , Oladipo KO 1 , Soyoye DO 1 , Olulana TM 1 , Kalejaiye O 3 , Paul Ilona 3 , Erick Boy 3 1 Obafemi Awolowo University Teaching Hospital Complex, Ile-Ife, Nigeria 2 Faculty of Agriculture, Department of Family, Nutrition and Consumer Sciences, ObafemiAwolowo University, Ile- Ife, Nigeria 3 Harvest Plus c/o IFPRI 2033 K Street, NW Washington DC, USA Accepted on January 18 th , 2018 Keywords: Blood glucose response, Cassava varieties, Healthy subjects.