Evaluating the Glycaemic Index and Macronutrients Content of Three Traditional Cameroonian Meals

The Glycaemic Index (GI) is an appropriate method for the control of metabolic pathologies, not just in the dietary plan. It is a parameter used to identify food-containing carbohydrates according to their ability to increase blood glucose. The objective was to determine the GI and macronutrient content (Mc) of three widely eaten Cameroonian meals. The sauces studied, commonly referred to as “Bongo’ô Tchobi” (BT), “Kwem ” with groundnut (KG) and “Flutted pistachio pumkin” (FP), were mainly composed of seeds of Aframomum aulacocarpos and citratum, Manihot esculenta leaves with seeds of Arachis hypogaea and Telfairia occidentalis leaves with seeds of Citrullus colocynthis, respectively.” These sauces were all related to “Cassava” Manihot esculenta tuber (CA). We included 30 healthy male volunteers who were asked for four visits to participate in the study. The Oral Glucose Tolerance Test was performed on day one of the visits, following 10-14 hours of fasting overnight. The experiment was replicated 3 times for the three meals. They obtained their capillary finger-prick blood samples. The GI values with glucose as reference were calculated from the region under the glycemic response curve of each food. The macronutrient content (Mc) of each sauce and that of CA have been separately determined. The results show that the mean GI was 96.85 ± 2.04, 91.22 ± 5.20, and 88.68 ± 3.47 for BT, KG, and FP, respectively. For FP, the total fibre content was high (p<0.05). A positive association was found between the carbohydrate content of the meals examined and their GI (r=0.5; p<0.667), indicating that with the amount of carbohydrates present in the meal, the GI rises. In contrast to all sauces, the carbohydrate content value of CA was high (p<0.05). As the sauces offered a low content of carbohydrates than Cassava, people with metabolic disorders of carbohydrates may be suggested. These data are intended to serve as population dietary recommendations and will also assist nutritionists in the schedule of diets and food formulation suitable for particular groups or individuals who need to monitor their diet actions. In order to avoid elevated and/or chronic postprandial glycaemia, they can, however, be associated with less accompaniment to carbohydrates.

Author (s) Details

Etoundi Omgba Cunégonde Blanche
Department of Biochemistry, University of Douala, Cameroon.

Mbock Émilie Danielle
Department of Biochemistry, University of Douala, Cameroon.

Djopnang Djimbie Justin
Department of Processing and Quality Control, Institute of Fisheries and Aquatic Sciences, Cameroon.

Moussambe Abanga Agathe
Department of Clinic Biology, University of Douala, Cameroon.

Ngom Ngom Trésor
Department of Biochemistry, University of Douala, Cameroon.

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