Evidence map›Paper›PMID 33598194›Full record

ArticleFood science & nutrition2021

Glycemic index of different varieties of yam as influenced by boiling, frying and roasting.

Deborah Ampofo, Jacob K Agbenorhevi, Caleb K Firempong, Evelyn Adu-Kwarteng

Open access · hybridAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
0.7field-weighted citation impact, top 30% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

4 citing papers in PubMed, 18 citations in OpenAlex.

  1. Trial
  2. Article
  3. Evaluation ofFrontiers in nutrition · 2022
    Article
  4. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors at 2 institutions in 1 country.

Deborah AmpofoDepartment of Biochemistry and Biotechnology Kwame Nkrumah University of Science and Technology Kumasi Ghana.
Jacob K AgbenorheviDepartment of Food Science and Technology Kwame Nkrumah University of Science and Technology Kumasi Ghana.ORCID https://orcid.org/0000-0002-8516-7656
Caleb K FirempongDepartment of Biochemistry and Biotechnology Kwame Nkrumah University of Science and Technology Kumasi Ghana.
Evelyn Adu-KwartengCSIR - Crops Research Institute Kumasi Ghana.
Kwame Nkrumah University of Science and Technology · GHCouncil for Scientific and Industrial Research · GH

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Yam is one of the commonly consumed carbohydrate staples. The objective of this work was to investigate the effect of boiling, roasting, and frying on the glycemic index (GI) of white yam (

Indexed as

blood glucose responsecarbohydrateDioscorea alataDioscorea cayenesisDioscorea rotundataglycemic index

Identifiers

PMID33598194
PMCPMC7866597
OpenAlexW3115042056

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.