Knowledge about the glycaemic load of a food is very important in minimizing the prevalence of diabetes and other Non-Communicable Diseases. The purpose of this study was to determine the glycaemic load of the different varieties of fufu in the Wenchi municipality in Ghana. Quantitatively, the study adopted a crossover experimental research design. The research was carried out in Wenchi, the capital of the Wenchi Municipal Assembly, in the Bono Region. Convenience and purposive sampling techniques were used to select ten (10) healthy adults for blood glucose tests in this study.<b> </b>Materials used for the study were<b> </b>Fresh cassava, plantain, yam, and cocoyam. Descriptive analysis was used in analysing and interpretation of the data. Values were analyzed by one-way analysis of variance (ANOVA). Statistical significance was set at p<0.05. Statistical analysis was performed using Statistical Package for Social Science (SPSS) 20.0. Proximate analysis of the study concluded that, plantain fufu contained the least carbohydrate content among the three fufu mixtures. The study also revealed that all fufu combinations had a high glycaemic load and this is as a result of the large portion size of fufu that is eaten at a serving. The glycaemic load of fufu combinations showed no significant difference, however, looking at the actual values, there are differences in them which should not be overlooked. It is recommended that consumers of fufu can eat any of the three mixtures of fufu, but there will be the need to take a smaller portion size of the fufu since a larger size can have adverse effects on their blood glucose level. It is also recommended that in other for fufu to be digested well and glucose to be absorbed easily, especially yam fufu, consumers should make sure to eat fufu at least about five hours before going to bed. It is recommended that nutritionists, dieticians, and diet therapists can as well recommend yam fufu and cocoyam fufu for diabetics and prediabetics, to bring about varieties in their diet.
