American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2018, 6(1), 1-6
DOI: 10.12691/ajfst-6-1-1
Open AccessArticle

Evaluation of the Importance of Yam Cossettes Flour Couscous (wassa-wassa tchigan) in the Diabetics Diet in Benin

BEHANZIN Gbèssohèlè Justin1, CHABI B. Christophe2, CHABI Nicodème W.2, 3, , OGBON E Azaratou1, KONFO T. R. Christian3, AHISSOU Hyacinthe4, SEZAN Alphonce1 and BABA-MOSSA Lamine5

1Laboratory of Biomembrans and Cellular Signaling, Animal Physiology Department, Faculty of Sciences and Technology, University of Abomey-Calavi, Abomey-Calavi, Benin

2Laboratory of Biochemistry and Molecular Biology, Department of Biochemistry and Cell Biology, Faculty of Science and Technology (FAST), University of Abomey-Calavi, Cotonou, Benin

3Laboratory of Teaching and Research in Food Microbiology, Department of Food Technology Engineering, Polytechnic School of Abomey, University of Abomey, 01P.BP 2009 Cotonou, Benin

4Laboratory of Enzymology and Protein Biochemistry, Department of Biochemistry and Cell Biology, Faculty of Science and Technology (FAST), University of Abomey-Calavi, Cotonou, Benin

5Laboratory of Biology and Molecular Typing in Microbiology, Faculty of Science and Technology (FAST), University of Abomey-Calavi, 05 BP 1604, Cotonou, Benin

Pub. Date: January 04, 2018

Cite this paper:
BEHANZIN Gbèssohèlè Justin, CHABI B. Christophe, CHABI Nicodème W., OGBON E Azaratou, KONFO T. R. Christian, AHISSOU Hyacinthe, SEZAN Alphonce and BABA-MOSSA Lamine. Evaluation of the Importance of Yam Cossettes Flour Couscous (wassa-wassa tchigan) in the Diabetics Diet in Benin. American Journal of Food Science and Technology. 2018; 6(1):1-6. doi: 10.12691/ajfst-6-1-1

Abstract

The measurement of food glycemic index constitutes a considerable advance in medicine because it makes it possible to orient the choice of foods according to the health of a patient. This study aims to improve the diet of diabetics in Benin. It consisted in the determination of the total sugar content and the glycemic index of the yam chips flour couscous (wassa-wassa tchigan) and then the evaluation of the influence of this food on the glycemic index of the subjects. This cross-sectional study covered 7 apparently healthy subjects. In the first test each subject consumed a dish of wassa-wassa tchigan containing 50g of carbohydrate. Each subject was tested twice for a period of one week. A week later, in the second test, bread crumb containing 50 g of carbohydrate was ingested. Each glycemic test was measured at regular intervals of 30 minutes for 3 hours. The study on the determination of the total sugar content of wassa-wassa tchigan revealed that one gram (1 g) of wassa-wassa tchigan contained 483.55mg of carbohydrate. The peak of blood glucose increase in subjects was reached from the thirtieth minute postprandial. The area under the curve of the subjects varied from the reference food to the test food and from one subject to another. The glycemic index of the wassa-wassa tchigan determined was 36.83% which made this meal a meal with very low glycemic index.

Keywords:
yam cossettes flour couscous (wassa-wassa) soft bread glycemic index

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