GLYCEMIC PARAMETERS OF CEREALS CONSUMED IN CÔTE D'IVOIRE - ROBET, Emilie Jocelyne;AMOIKON, Kouakou Ernest
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The aim of this study was to determine the glycemic parameters of five cereals consumed in Côte d'Ivoire. Their glycemic index and load were determined in adult Wistar rats. Each cereal (wheat, maize, sorghum, millet and fonio) provided starch for the preparation of the respective test food. The glycemic index was calculated using glucose as the reference food for rats after 12 hours of fasting. The glycemic indexes of the test feeds ranged from 35.26 ± 6.69 for wheat; 35.56 ± 5.90 for maize; 54.29 ± 24.55 for sorghum to 41.58 ± 14.46 for millet and 50.26 ± 16.23 for fonio. All these foods…mehr

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Produktbeschreibung
The aim of this study was to determine the glycemic parameters of five cereals consumed in Côte d'Ivoire. Their glycemic index and load were determined in adult Wistar rats. Each cereal (wheat, maize, sorghum, millet and fonio) provided starch for the preparation of the respective test food. The glycemic index was calculated using glucose as the reference food for rats after 12 hours of fasting. The glycemic indexes of the test feeds ranged from 35.26 ± 6.69 for wheat; 35.56 ± 5.90 for maize; 54.29 ± 24.55 for sorghum to 41.58 ± 14.46 for millet and 50.26 ± 16.23 for fonio. All these foods tested are classified as low-glycemic index foods. The glycemic load values of the test foods are 24.50 ± 4.65 for wheat; 26.49 ± 4.40 for maize; 39.91 ± 18.04 for sorghum; 31.81 ± 11.06 for millet and 34.33 ± 11.28 for fonio. All the foods tested had high glycemic loads. Consumption of these cereals does not lead to carbohydrate metabolism disorders, provided they are used in moderation, giventheir high glycemic load.
Autorenporträt
Dr ROBET EMILIE JOCELYNE is a lecturer and researcher at the Université Alassane Ouattara de Bouaké (Côte d'Ivoire), at the Unité de Formation et de Recherche des Sciences et Technologies. She is a specialist in Nutrition, Pharmacology and Toxicology. Her writings aim to enhance the value of local foods and pharmacological natural substances.