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).
Highlights
As a global commodity for food security, plantain (Musa paradisiaca normalis) has received attention in recent years by nutritionists, agronomists, and agriculturalists
Our data set provides for the first time the glycemic index (GI) values of some local plantain-based street foods commonly consumed in the urban area of Abidjan
Our results underline that meals such as Klaclo, Aloco, and Chips may promote a low postprandial glucose response, in contrast with the opinion diffused among Ivorian population
Summary
As a global commodity for food security, plantain (Musa paradisiaca normalis) has received attention in recent years by nutritionists, agronomists, and agriculturalists. Plantain is a staple food and an important source of carbohydrates for millions of people worldwide, in sub-tropical countries, with global production estimated at 37.877 million 805 tons in 2013. It is the third food crop in Côte d’Ivoire, Foods 2017, 6, 83; doi:10.3390/foods6090083 www.mdpi.com/journal/foods. The fruits of plantain are generally subject to post-harvest culinary processes that take into account the variety, the stage of maturity, and the addition of other ingredients [1] Some culinary preparations such as roasted or fried plantain, plantain chips, boiled plantain, or pounded plantain, obtained from different varieties, represent a common staple food in many West African Countries—
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