Yeboah et al (2009), did a study from Kwame Nkrumah University of Science and Technology, where ten people where given 50 grams of local kokonte, processed kokonte, abolo, akple and kafa on particular days. This was done to measure their glycemic indexes in respect of each Ghanaian or West African staple. They found that the …

Processed and Local Kokonte in Accordance to Glycemic Index Read More »