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Glycemic Index of Sugars Extracted from Immature Coconut Water: Case of Coconut Palms (<i>Cocos nucifera</i>L.) WAT, MYD and PB121<sup>+</sup>

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Journal of Biosciences and Medicines 2018年第8期6卷 99-110页

作者： Akpro Lathro Anselme gbogouri grodji albarin Konan Konan Jean-Louis Gbakayoro Jean Brice Nemlin Gnopo Jean Laboratory of Nutrition and Food Safety UFR-STA University Nangui Abrogoua Abidjan C&ocirc te d’Ivoire Laboratory of Technology and Oil Analyse Research Station Marc Delorme CNRA Abidjan C&ocirc te d’Ivoire Technological Research Station of Bingerville CNRA Abidjan C&ocirc te d’Ivoire

In order to do a best stipulation on her consumption, it is necessary to know if a food provoke faintly, fairly or highly the glyceamia. The aim of this work was to evaluate the glycemic index of coconut water sugar from three coconuts varieties. So, with a cohort of 15 people, a capillary blood was collect after sugar ingestion and the glycaemia read directly on a glucometer. The result showed that the brown and white sugar from coconut sugar can be classified as low glycemic index food. Also, the glycemic indexes of white coconut water sugar are 2 to 3 more lower than that the brown sugar. The glycemic indexes of sugars vary according to the variety of coconut used. The sugars of the coconut palm (MYD) are more hyper-glycemic than those of the hybrid (PB121+) which is more hyperglycemic than the sugars of the coconut palm (WAT). Thus, with a controlled consumption, the coconut water sugars could be the sugars that are best for the health of the healthy and diabetic populations because it raises slightly the postprandial glucose.

关键词： Glycemic Index Brown Sugar White Sugar Coconut Water Sugar Glycemic Response

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Formulation of Infant Flours Based on Fonio Enriched with Bambara Groundnut Anacardium (Cashew) and African Locust Bean Fruit Pulp

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Agricultural Sciences 2024年第9期15卷 1071-1088页

作者： Lawrence Roselynn Kra KouaKou Pierre Martial Thierry Akely albarin grodji gbogouri Françoise Kouame Laboratory of Food Biochemistry and Tropical Product Technologies UFR of Food Sciences and Technology Nangui-Abrogoua University Abidjan Ivory Coast Department of Science et Technologie Section (SVT) Ecole Normale Suprieure Abidjan Cte dIvoire

Infant malnutrition is a significant issue in Côte d’Ivoire, and this study aims to address it by formulating infant flours using local ingredients. Fermentation, germination, and malting methods were used to enhance the quality of six formulated flours, all based on Fonio and supplemented with Bambara groundnut, African locust bean fruit pulp, and cashew kernels. Results showed that Fonio had the highest carbohydrate content, while Bambara groundnut and Cashew kernels were rich in protein and lipid content. African locust bean fruit pulp was rich in fiber and Vitamin C, with a high β-carotene value. The cashew kernel had the highest energy value. Regarding mineral composition, African locust bean fruit pulp had the highest potassium content, while Bambara groundnut and African locust bean fruit pulp were rich in sodium. Cashew kernel and Fonio had higher iron and calcium content. Bambara groundnut had a higher zinc content, while cashew kernel had a higher magnesium content. The formulated flours made from fermented Fonio grains and enriched with Bambara groundnut, African locust bean fruit pulp, and cashew kernel had varying protein, fiber, carbohydrate, ash, and fat contents. The flour formulated with sprouted Fonio and enriched with the same ingredients had higher protein content and energy value than the other fermented seed-based flours. The mixed flours produced with fermented seeds and the flour produced from sprouted seeds met international standards. Overall, these findings offer valuable insights into the nutritional composition of the formulated flours and their potential to combat infant malnutrition in Côte d’Ivoire.

关键词： Infant Flours Formulation Fonio Groundnut African Locust Bean Fruit Pulp

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