@article{ajfn20241234,
author={{Tan, Koffi Cyrille and Vani¨¦, St¨¦phane Claver and Gbakayoro, Jean-Brice and Gbogouri, Grodji Albarin},
title={Macronutrient Composition and Starch Type of Food Formulations Based on Rice and Cowpea Varieties},
journal={American Journal of Food and Nutrition},
volume={12},
number={3},
pages={100--106},
year={2024},
url={https://pubs.sciepub.com/ajfn/12/3/4},
issn={2374-1163},
abstract={One of the principles of good nutrition for diabetics is a balanced diet rich in dietary fiber. However, the carbohydrate food most consumed by diabetics in C?te d'Ivoire is rice, known to be high in carbohydrates and low in dietary fiber. The aim of this study was to develop rice- and cowpea-based dietary formulations, rich in dietary fiber, for the dietary management of diabetic patients or people at risk of diabetes in C?te d'Ivoire. To this end, two cowpea varieties were blended with three rice varieties in different proportions (0, 25 and 50%). Macronutrient compositions and starch, amylose and amylopectin contents were analyzed. Protein, fiber and amylose contents were higher in the different cowpea varieties than in the rice varieties. Protein, fiber and amylose values were 24.34 ¡À 0.04 to 25.37 ¡À 0.05%; 4.78 ¡À 0.01 to 6.33 ¡À 0.02% and 22.59 to 23.1% respectively in red and white cowpeas. In contrast, the three rice varieties recorded respective values of 7.32 ¡À 0.12 to 8.84 ¡À 0.01% protein; 1.55 ¡À 0.06 to 1.86 ¡À 0.01% fiber and 14.56 to 15.3% amylose. The addition of cowpea to rice significantly (P < 0.05) improved the nutritional value of the formulations, with an increase in protein, fiber and amylose content compared to rice varieties. This increase in content was a function of the rice-cowpea pairing (25% cowpea -75% rice and 50% cowpea -50% rice). The protein, fiber and amylose contents of the formulations were respectively 10.45 ¡À 0.02 to 18.54 ¡À 0.02%; 3.06 ¡À 0.005 to 5.8 ¡À 0.61%; 24.61 to 30.08%. Daily consumption of a cereal/legume combination would be beneficial in correcting and/or preventing metabolic diseases, in particular type 2 diabetes.},
doi={10.12691/ajfn-12-3-4}
publisher={Science and Education Publishing}
}