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.

Adam Kouamé,N'Guessan Amani,Yao N'Dri,Kouakou Kouassi

doi:10.3390/nu7021267

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.

Highlights

Roots, tubers, plantains and cereals are the traditional staples in many countries and play important roles in the diet of populations around the world [1]
There is some concern over their consumption, as some are of the view that such traditional starch-based diets could be detrimental to health, since the regular consumption of high starch contents may trigger hyper-postprandial glucose responses
Due to their high carbohydrate contents (80% dry weight) and the presence of gelatinised starch, these foods have been capable of inducing significant glycaemia in normal serving sizes, contrary to attieke, which could be considered as a medium glycaemic index (GI) food (GI 55–69) [7]

Summary

Introduction

Tubers, plantains and cereals are the traditional staples in many countries and play important roles in the diet of populations around the world [1]. Yam (tubers), plantain (fruits), cassava (roots) and maize (cereals) are considered as the main carbohydrate sources in Ivorian diets [3] These staple crops are used in preparing typical Ivorian dishes such as: foutou (from yam, cassava, plantain or mixed cassava-plantain), cabatôh or tôh de maïs (maize meal stiff porridge), attieke and placali (from cassava) and aloco (from ripe plantain) [4]. These foods are eaten with various vegetables and other food complements sauces [5]. There is some concern over their consumption, as some are of the view that such traditional starch-based diets could be detrimental to health, since the regular consumption of high starch contents may trigger hyper-postprandial glucose responses

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Discussion

Conclusion