title: Glycaemic index and load values tested in normoglycemic adults for five staple foodstuffs: pounded yam, pounded cassava-plantain, placali, attieke and maize meal stiff porridge.
abstract: 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.
authors.affiliation: Laboratory of Food Biochemistry and Tropical Products Technology, Nutrition Section, Department of Food Science and Technology, Nangui Abrogoua University, PO Box 801 Abidjan 02, Cote D'Ivoire. kadamcamille@gmail.com.
authors.forename: Adam C
authors.initials: AC
authors.lastname: Kouamé
authors.affiliation: Laboratory of Food Biochemistry and Tropical Products Technology, Nutrition Section, Department of Food Science and Technology, Nangui Abrogoua University, PO Box 801 Abidjan 02, Cote D'Ivoire. nestorkksi@yahoo.fr.
authors.forename: Kouakou N
authors.initials: KN
authors.lastname: Kouassi
authors.affiliation: Laboratory of Food Biochemistry and Tropical Products Technology, Biochemistry and Food Technology Section, Department of Food Science and Technology, Nangui Abrogoua University, PO Box 801 Abidjan 02, Cote D'Ivoire. ndri_denis@yahoo.fr.
authors.forename: Yao D
authors.initials: YD
authors.lastname: N'dri
authors.affiliation: Laboratory of Food Biochemistry and Tropical Products Technology, Biochemistry and Food Technology Section, Department of Food Science and Technology, Nangui Abrogoua University, PO Box 801 Abidjan 02, Cote D'Ivoire. amanigeorges@yahoo.fr.
authors.forename: N'guessan G
authors.initials: NG
authors.lastname: Amani
mesh_terms: D000328:Adult; D019540:Area Under Curve; D001786:Blood Glucose / Q000378:metabolism*; D004040:Dietary Carbohydrates / Q000032:analysis / Q000378:metabolism*; D027742:Dioscorea; D002523:Edible Grain / Q000378:metabolism; D005260:Female; D038321:Glycemic Index; D006801:Humans; D008297:Male; D062407:Meals / Q000145:classification; D010943:Plantago / Q000378:metabolism; D019518:Postprandial Period; D012016:Reference Values
chemical_list: D001786:Blood Glucose; D004040:Dietary Carbohydrates