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

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).

Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads

“…The presence of fat in the product delays stomach emptying, which, in turn, slows the absorption of carbohydrates [45]. Similar to this study, Kouamé et al [46] studied the GI and GL of some street foods prepared from plantain and showed a significant inverse relationship between GI and total carbohydrate content, while there was no correlation between GI and protein content in the studied foods [46]. Results of own studies and the above-cited discussions confirmed that food products made with the use of whole-grain raw materials or with the addition of mixtures with a high content of dietary fibre had a lower GI than dishes made of flour from purified grains.…”

A Study of Blood Glucose Response Following Ingestion of Ripe Banana in Healthy and Diabetic Nigerian Adults

“…Some non-Nigerian authors found that three varieties of banana had moderate GI of between of 61-69% [26] . In contrast to the above, Kouamé, et al, [27] researched on Glycemic Responses, Glycemic Index, and Glycemic Load Values of Some Street Foods Prepared from Plantain (Musa spp., AAB Genome) in Côte d'Ivoire, and found low GI values for three varieties of Musa paradisiaca normalis. However, a high glycaemic index of 89 was reported for the fourth specie.…”

Glycemic Index and Glycemic Load of Juice from Edible Wild Fruits (&lt;i&gt;Adansonia digitata&lt;/i&gt;, &lt;i&gt;Tamarindus indica&lt;/i&gt; and &lt;i&gt;Parkia biglobosa&lt;/i&gt;) Consumed in C&amp;ocirc;te d’Ivoire

“…So it could increase the insulin response. And, more GL, the higher the food contains glycemic carbohydrate [14] [15]. Thus, Néré juice would be most aggressive to the body.…”