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ACS Style

Camille Adam Kouamé; Nestor Kouakou Kouassi; Jacko Rhedoor Abodo; Kingsley Kwadwo Asare Pereko; Maria Cristina Casiraghi; Denis Yao N’Dri; Georges N’Guessan Amani. Glycemic Responses, Glycemic Index, and Glycemic Load Values of Some Street Foods Prepared from Plantain (Musa spp., AAB Genome) in Côte d’Ivoire. Foods 2017, 6, 83 .

AMA Style

Camille Adam Kouamé, Nestor Kouakou Kouassi, Jacko Rhedoor Abodo, Kingsley Kwadwo Asare Pereko, Maria Cristina Casiraghi, Denis Yao N’Dri, Georges N’Guessan Amani. Glycemic Responses, Glycemic Index, and Glycemic Load Values of Some Street Foods Prepared from Plantain (Musa spp., AAB Genome) in Côte d’Ivoire. Foods. 2017; 6 (9):83.

Chicago/Turabian Style

Camille Adam Kouamé; Nestor Kouakou Kouassi; Jacko Rhedoor Abodo; Kingsley Kwadwo Asare Pereko; Maria Cristina Casiraghi; Denis Yao N’Dri; Georges N’Guessan Amani. 2017. "Glycemic Responses, Glycemic Index, and Glycemic Load Values of Some Street Foods Prepared from Plantain (Musa spp., AAB Genome) in Côte d’Ivoire." Foods 6, no. 9: 83.

Glycemic Responses, Glycemic Index, and Glycemic Load Values of Some Street Foods Prepared from Plantain (Musa spp., AAB Genome) in Côte d’Ivoire

1  Food Biochemistry and Tropical Products Technology Laboratory, Nutrition Section, Department of Food Science and Technology, University Nangui Abrogoua, P.O. Box 801 Abidjan 02, Cote D’Ivoire
2  Endocrinology Diabetes Nutrition, CHU Yopougon, P.O. Box 632 Abidjan 23, Cote D’Ivoire
3  Department of Community Medicine, School of Medical Sciences, University of Cape Coast, Cape Coast, Ghana
4  Department of Food, Environmental and Nutritional Sciences (DeFENS), Human Nutrition Unit, University of Milan, Via Celoria n. 2, 20133 Milan, Italy
5  Food Biochemistry and Tropical Products Technology Laboratory, Biochemistry and Food Technology Section, Department of Food Science and Technology, University Nangui Abrogoua, P.O. Box 801 Abidjan 02, Cote D’Ivoire;(D.Y.N.);(G.N.A.)

Abstract: 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).

Keywords: diabetes mellitus, glycemic index, glycemic load, Plantain Cultivar, snack foods

Published: 16 September 2017 in Foods

https://doi.org/10.3390/foods6090083

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