Effects Of Three Traditional Sauces Commonly Consumed In Côte D'Ivoire On Glycaemic Index Of Rice Tested In Normoglycemic Adults

Abstract

The aim of this study was to investigate the effect of three traditional sauces commonly consumed in Côte d’Ivoire on glycaemic index of rice. On different occasions, human volunteers consumed 50 g of carbohydrate from white rice without sauce and with the palm nut sauce, groundnut sauce and eggplant sauce after 10-12 h overnight fast. Glycaemic index values were calculated after measured capillary-blood glucose before and after ingestion at 0, 15, 30, 45, 60, 90 and 120 min. The addition of the palm nut sauce (GI = 34) and groundnut sauce (GI = 45) had a lowering effect on the GI of white rice (GI = 54). Eggplant sauce increased GI of white rice (GI = 76). White rice, rice with the groundnut sauce and rice with the eggplant sauce recorded high glycaemic load values of 27, 24 and 38 respectively. Rice with palm nut sauce seems to be the best food due to its low glycaemic index and medium glycaemic load (GL = 17). The present survey reveals a significant effect of Ivorian traditional meal sauces on glycaemic index. Data showed differences of clinical importance and could be basis for dietary counseling of diabetic subjects in Côte d’Ivoire.