eng Science and Education Publishing American Journal of Food and Nutrition 2374-1163 2024-07-18 12 3 100 106 10.12691/ajfn-12-3-4 AJFN20241234 article Koffi Cyrille Tan tancyrille507@gmail.com 1 St¨¦phane Claver Vani¨¦ 1 Jean-Brice Gbakayoro 1 Grodji Albarin Gbogouri 1 Laboratory of Nutrition and Food Safety, Training and Research Unit of Sciences and Food Technology, Nangui Abrogoua University, Abidjan, C?te d¡¯Ivoire 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 Côte 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 Côte 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 ± 0.04 to 25.37 ± 0.05%; 4.78 ± 0.01 to 6.33 ± 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 ± 0.12 to 8.84 ± 0.01% protein; 1.55 ± 0.06 to 1.86 ± 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 ± 0.02 to 18.54 ± 0.02%; 3.06 ± 0.005 to 5.8 ± 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. https://pubs.sciepub.com/ajfn/12/3/4/ajfn-12-3-4.pdf food formulation rice cowpea amylopectin amylose nutritional value