TITLE:
Glycemic Responses of Food Formulations Based on White Rice and White Bean
AUTHORS:
Assita Yao, Jean-Brice Gbakayoro, Cyrille Tan, Anselme N’guessan, Jocelyne Danho, Frank Kouassi, Adélaïde Hué, Pierre Koffi-Dago, Mory Traoré, Salahoudine Maman, Jacko Abodo, Albarin Gbogouri
KEYWORDS:
White Rice, White Bean, Food Formulation, Glycemic Response
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.3,
March
23,
2023
ABSTRACT: The management of diabetes mellitus is based on lifestyle and dietary
measures suggesting the consumption of foods with a low glycemic index. The
present study was conducted in order to propose food formulas based on white
rice and white beans resulting in a lower glycemic response. For this, food
formulations based on these foods were first made, in particular the
formulation [75% white rice + 25% white beans] and the formulation [50% rice +
50% white beans]. Then, the biochemical composition of white rice, white bean
and these two formulations was determined by the usual methods. Finally, their
glycemic responses over 120 minutes were studied by the FAO/ WHO 1998 method. The
results showed that white rice [100% white rice] had the highest carbohydrate
content (54.61%) followed respectively by the formulation [75% white rice + 25%
white bean] (45.69%), the white bean [100% white bean] (29.1%) and the
formulation [50% white rice + 50% white bean] (26.16%). In terms of glycemic
responses, the formulation [50% white rice + 50% white beans] presented the
best evolution with a lower peak (6.041 mmol/L) observed at T45min and a lower postprandial glycemia (4.872 mmol/ L) at T120min. An increase in the proportion
of beans is therefore recommended as it may suggest a beneficial metabolic
effect.