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

Abstract

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.