ABSTRACT

Sweet potatoes and soya beans are important dietary components in numerous cultures, and their intake has been associated with various health impacts,particularly in blood sugar regulation.Research suggests that sweet potatoes, a carbohydrate-rich food possess a moderate GI, ranging from 44-94 depending on factors such as variety, cooking methods and accompanying ingredients. Soya beans in contrast, exhibit a low glycemic index of approximately 18. The effect of the composite food of Sweet Potato and Soya Beans on the glycenic index and its amylopectin content was investgated. The research method included creating sweet potato-soya beans blend with varying ratios. After that, the glycemic index  and post-meal blood sugar response of these blends were evaluated in the laboratory and on human participant. In order to assess the blend’s total dietary impact, their nutritional makeup was also examined. Result shows that combining sweet potatoes and soya beans reduces the glycemic index of sweet potatoes, which contributes to a slower digestion and absorption of carbohydrates, creating a synergetic effect on blood sugar management which is due to the high protein and fibre content in soya beans. This finding also have significance for public health, as consuming low glycemic index meals can help regulate blood sugar, improve insulin sensitivity, and lower the risk of obesity and related metabolic disorders.