Integrating information on the glycemic index (GI) and the glycemic load (GL) of diet is limited in Côte d'Ivoire because of the lack of data. Thus, this study was undertaking for the local management and prevention of diabetes mellitus and its complications based on nutritional data (GI and GL values). The study included ten healthy subjects with 7 males, 3 females (28 ± 2 years on average age and 20.5 ± 1.7 on average BMI). Participants tested three different meals with equal carbohydrate load (50 g). Blood samples were obtained at 0, 15, 30, 45, 60, 90 and 120 min before and after consumption for glucose levels determination. GIs were determined using a standard method with glucose as reference food and data were used for GLs calculating. Data showed that GIs value of pounded yam with eggplant sauce and cassava paste with granulates palm nut sauce were high ranging to 94 to 86 respectively while rice with groundnut sauce, have a low GI (GI = 45). Nevertheless, the GLs of the all the test foods are high with the values of 47, 43 and 23 (g) for pounded yam with eggplant sauce, cassava paste with granulates palm nut sauce and rice with groundnut sauce respectively. According to GIs and GLs data, the three test foods must be consumed moderately in a diet. So, it is important to associate GL data to GI data of Ivorian traditional foods for the management and the prevention of diabetes mellitus in Côte d'Ivoire and in others countries sharing the same food tradition.

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.

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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.

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