Author(s)

Assita Yao¹, Jean-Brice Gbakayoro², Cyrille Tan², Anselme N’guessan¹, Jocelyne Danho¹, Frank Kouassi¹, Adélaïde Hué¹, Pierre Koffi-Dago¹, Mory Traoré¹, Salahoudine Maman¹, Jacko Abodo¹, Albarin Gbogouri²

¹Service d’Endocrinologie Diabétologie du CHU de Yopougon, Abidjan, Côte d’Ivoire.
²Laboratoire de Nutrition et Sécurité Alimentaire, Université Nangui Abrogoua, Abidjan, Côte d’Ivoire.

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 T45_min and a lower postprandial glycemia (4.872 mmol/ L) at T120_min. An increase in the proportion of beans is therefore recommended as it may suggest a beneficial metabolic effect.

White Rice, White Bean, Food Formulation, Glycemic Response

Yao, A. , Gbakayoro, J. , Tan, C. , N’guessan, A. , Danho, J. , Kouassi, F. , Hué, A. , Koffi-Dago, P. , Traoré, M. , Maman, S. , Abodo, J. and Gbogouri, A. (2023) Glycemic Responses of Food Formulations Based on White Rice and White Bean. Food and Nutrition Sciences, 14, 225-232. doi: 10.4236/fns.2023.143015.