There is currently an increased global interest in the published glycaemic index (GI) and glycaemic load (GL) values of foods. However, data on the GI and GL values of different varieties of foods within Côte d’Ivoire are very limited. The study therefore aimed at finding the GI and GL of the main food staples in Côte d’Ivoire. Following the International Standard Organisation’s protocol (ISO/FDI 26642:2010), a selection of five staple foodstuffs were tested for their GI and GL. Fasted healthy subjects were given 50 g of available carbohydrate servings of a glucose reference, which was tested twice, and test foods which were tested once, on separate occasions. Excepted attieke (GI 63), the majority of foods tested have a high GI (GI > 70). Attieke (agbodjama) had a high GL (GL 29) while placali (GL 17) and maize meal stiff porridge (GL 16) had medium GLs. The GLs of pounded cassava-plantain and pounded yam are 26 and 22. Consumption of attieke could minimize postprandial blood glucose spikes, in spite of high GL and potentially have benefit in the management and prevention of some chronic diseases.

The glycemic index (GI) and glycemic load (GL) of four culinary preferences including five local street dishes prepared from three varieties of plantain at different maturity stages was determined. The GI was obtained following ISO/FDI 26642:2010 protocol, and the GL was calculated from test foods’ GI, considering the amount of available carbohydrate in the traditional portion size. GI values were 44 for Klaclo (with Ameletiha variety at all black stage), 39 for Aloco (with Agnrin variety at full yellow stage), 39 for Aloco (with Agnrin variety at full yellow with black spots stage); 45 for Chips (with Ameletiha variety at green stage) and 89 for Banane braisée (with Afoto variety at light green stage). GI values were inversely correlated with the total sugar and carbohydrate in foods (p < 0.01), and no relationship existed between the GI values and the amount of protein (p = 0.89). Except for Chips (GL = 12), the GLs of the others foods were high (GL > 20). Contrary to Banane braisée, the consumption of Klaclo, Aloco, and Chips may promote the control of postprandial glucose response. Data provides the first GI published values of plantain-based foods commonly consumed in the urban area of Abidjan (Côte d’Ivoire).

Akpi (Ricinodendron heudelotii) is a semi-deciduous plant species indigenous to the coastal nations of West Africa. Its kernels are rich in nutrients and bioactive compounds. In this article, we performed a nutritional characterization and a phytochemical composition of defatted kernel flours from Ricinodendron heudelotti that were grown in six different regions of Cote d’Ivoire. Classical analytic methods were used to determine the chemical composition. There were significant differences between the samples for all the parameters studied; in addition, both the locality of production and the Ricinodendron heudelotii seed kernels extraction systems showed a noteworthy influence on the mineral and element composition of the defatted flours. The samples were also rich in protein (47.0–61.3%) and energy (330.4‒339.2 kcal/100 g). Magnesium (12.0–40.0%) was found to be the predominant mineral. Polyphenols (216.6–403.9 mg/100 g) and oxalates (714.7–972.9 mg/100 g) were the main phytochemical compounds identified. The consumption of defatted kernel flours from Ricinodendron heudelotti may contribute relatively high intake levels of protein, carbohydrate, and mineral macro- and micronutrient (K, Mg, Ca, Mn, and Fe). By performing principal coordinate analysis, the multidimensional scaling plot classified the defatted flours according to the kernel extraction into four main extraction systems: Bondoukou-Lakota-Vavoua diagram, Agboville1 diagram, Divo diagram, and Agboville2 diagram.

Energy drinks (EDs) help consumers combat fatigue and enhance physical and mental performance. Nonetheless, they carry health risks and may contribute to tooth decay, obesity, and diabetes. This research aimed to investigate the consumption levels of non-alcoholic energy drinks among students at Nangui ABROGOUA University (UNA) and to assess the nutritional content of these beverages. Students completed a questionnaire, and we analyzed the biochemical composition (pH, titratable acidity, total sugars, and reducing sugars) of two widely consumed drinks, Cody's and Kapa, using AOAC methods. The contents of caffeine, taurine, and B-vitamins were analyzed using high-performance liquid chromatography (HPLC), and the corresponding energy value was calculated. The findings revealed that 86.7% of students consumed energy drinks, with Cody's and Kapa being the leading brands at 70% and 10%, respectively. The health risks mentioned included type II diabetes (59%) and cardiovascular disease (10.7%). The pH values for Cody's and Kapa were 4.13 ± 0.02 and 3.96 ± 0.01, respectively. Titratable acidity values were 157.78 ± 1.92 meq/L for Cody's and 141.11 ± 1.92 meq/L for Kapa. The measured values of total sugars in the two beverages are slightly higher than the label claims. Specifically, Cody's shows 13.62 g/100ml, while Kapa has 11.46 g/100ml. In contrast, the labels state the values as 12 g/ g/100ml for Cody's and 11 g/100ml for Kapa. Cody's had caffeine and taurine levels of 28.9±0.1 mg and 43±0.01 mg, while Kapa's levels were 32.73±0.06 mg and 35±0.01 mg, respectively. This study found that students frequently consume non-alcoholic energy drinks (EDs), which contain high levels of sugar and caffeine. Consequently, it is essential to inform students about the health risks linked to their consumption.

Objective: The present investigation was undertaken to investigate the proximate, mineral, vitamin and phytochemical constituents of five spontaneous plant species widely consumed in Côte d’Ivoire: Solanum nigrum (Fouébrou), Ceratotheca sesamoides (Nanogo), Sesamum radiatum (Mangnrin), Abelmoschus tuberculatus (Kogogban), Myrianthus arboreus (Tikriti). Materials and Methods: Proximate values were determined according to standard methods and the energy content was calculated. Food plants mineral analysis was performed by atomic absorption spectrophotometric methods. The data were statistically analyzed. Results: Proximate composition of the plant foods samples ranged in 6.9-11.0% moisture, 11.0-13.3% ash, 14.6-19.5% crude fiber, 20.3-29.0% protein, 3.0-22.0% lipid, 34.0-55.3% carbohydrate and 331.0-430.3 kcal/100 g calorific values. Vitamin B9 and β-carotene compositions varied in 432.3-13480.0 and 0.2-0.4 mg/100 g, respectively. The elemental analysis of the six leaves in mg dry matter indicated that the leaves contained appreciable levels of potassium (1238-4228 mg/100 g), calcium (1058-2446 mg/100 g), magnesium (393-607 mg/100 g) and iron (0.3-0.8 mg/100 g). The antinutrient composition for phytic acid, oxalic acid and total polyphenols were ranged in 720-1300, 700-837 and 2012-8299 mg/100 g, respectively. The different ratios sodium/potassium (<1) and oxalates/calcium (<2.5) were under the respective critical value for all the species. Conclusion: These results revealed that these leaves can be used to combat micronutrient deficiency, also called "hidden hunger", a main cause of health problems and high mortality for groups at risk, mainly children and pregnant women in tropical Africa.

The purpose of this study was to evaluate the contribution of the mushroom Pleurotus geesteranus (P. geesteranus) to a good balanced diet. Against the backdrop of three harvests of this mushroom were carried out on the same substrate, this evaluation was made through a physico-chemical analysis according to standard methods and SAIN/LIM scores were calculated using the nutrient profiling system of the French Food Safety Agency. The main information that emerges is that P. geesteranus remains of excellent nutritional quality, independently of the harvest. This result is justified by their SAIN₅ ≥ 5 and LIM₃ < 7.5 scores and their classification in the category of foods recommended for health. Also, the different harvests of the mushroom seemed not to have influenced this quality despite the large variations observed in its biochemical composition.