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Adam Camille Kouame   Mr.  Graduate Student or Post Graduate 
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Adam Camille Kouame published an article in September 2017.
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Maria Cristina Casiraghi

43 shared publications

Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milano, Italy

Denis Yao N’Dri

6 shared publications

Food Biochemistry and Tropical Products Technology Laboratory, Biochemistry and Food Technology Section, Department of Food Science and Technology, University Nangui Abrogoua, P.O. Box 801 Abidjan 02, Cote D’Ivoire

Georges N’Guessan Amani

4 shared publications

Food Biochemistry and Tropical Products Technology Laboratory, Biochemistry and Food Technology Section, Department of Food Science and Technology, University Nangui Abrogoua, P.O. Box 801 Abidjan 02, Cote D’Ivoire

Kingsley Kwadwo Asare Pereko

4 shared publications

Department of Community Medicine, School of Medical Sciences, University of Cape Coast, Cape Coast, Ghana

Nestor Kouakou Kouassi

2 shared publications

Food Biochemistry and Tropical Products Technology Laboratory, Nutrition Section, Department of Food Science and Technology, University Nangui Abrogoua, P.O. Box 801 Abidjan 02, Cote D’Ivoire;;; Food Biochemistry and Tropical Products Technology Laboratory, Biochemistry and Food Technology Section, Department of Food Science and Technology, University Nangui Abrogoua, P.O. Box 801 Abidjan 02, Cote D’Ivoire

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Article 0 Reads 0 Citations Glycemic Responses, Glycemic Index, and Glycemic Load Values of Some Street Foods Prepared from Plantain (Musa spp., AAB... Camille Adam Kouamé, Nestor Kouakou Kouassi, Denis Yao N’Dri... Published: 16 September 2017
Foods, doi: 10.3390/foods6090083
DOI See at publisher website ABS Show/hide 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).
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