Isaac Scientific Publishing

Advances in Food Science and Engineering

Glycemic Control Markers to Pounded Plantain Varying in Cultivar Plantain (Musa spp., AAB group: cv afoto, cv agnrin, cv ameletiha)

Download PDF (680.4 KB) PP. 99 - 109 Pub. Date: December 1, 2018

DOI: 10.22606/afse.2018.24001


  • Kouamé Adam Camille*
    University Nangui Abrogoua
  • Abodo Jacko Rhedoor
    Endocrinology Diabetes Nutrition, CHU Yopougon, P.O. Box 632 Abidjan 23, Cote d’Ivoire
  • Coulibaly Aissatou
    University Nangui Abrogoua
  • N’dri Yao Denis
    Food Biochemistry and Tropical Products Technology Laboratory, Biochemistry and Food Technology Section, Department of Food Science and Technology, University Nangui Abrogoua
  • Pereko Kingsley Kwadwo Asare
    Department of Community Medicine, School of Medical Sciences, PMB University of Cape Coast, Cape Coast, University Post Office, University Avenue Central Region
  • Amani N’guessan Georges
    Food Biochemistry and Tropical Products Technology Laboratory, Biochemistry and Food Technology Section, Department of Food Science and Technology, University Nangui Abrogoua


The rapid increase in diabetes incidence in Côte d’Ivoire indicates the need to evaluate the nutritional profile of foods. In this study, we performed a nutritional characterization and glycemic index/load (GI/GL) of pounded plantain, which is the predominant mode of banana consumption. Five groups of 13 apparently healthy subjects consumed in random order 5 experimental products variants and twice a glucose solution. Proximate composition was conducted by AOAC standard methods. The GI was obtained following ISO/FDI 26642:2010 protocol and the GL was calculated from test food’s GI, considering the amount of available carbohydrate in the traditional portion size. Moisture of samples ranged from 55.8–70.9g/100g. Based on dry weight per 100 gram, the samples had 0.2-0.8g ash, 0.3-1.3g lipids, 3.5-10.5g protein, 1.8-1.9g crude fibre, 86.8-94.1g carbohydrates and 398.4-403.5kcal for energy. Excepted pounded plantain from agnrin variety at “green” stage of ripeness (GI 40), the corresponding GI values were high (GI 75-84). The GL values of the foods tested were also considered high, varying from 60 to 144. Data showed that pounded plantain is potentially a source of high GI/GL carbohydrate.


Nutritional profile, glycemic index, glycemic load, pounded plantain, cultivar


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