摘要
The study’s aim was to assess the consumption influence of beverages from baobab pulp on postprandial blood sugar in C<span style="color:#4F4F4F;font-family:-apple-system, "font-size:16px;white-space:normal;background-color:#FFFFFF;">ô</span>te d’Ivoire. Thus, a consumer survey of baobab juice was carried out in the city of Abidjan. Beverages from baobab pulp collected in four localities of C<span style="color:#4F4F4F;font-family:-apple-system, "font-size:16px;white-space:normal;background-color:#FFFFFF;">ô</span>te d’Ivoire (Man, Boundiali, Bouake and Abidjan) were prepared. These beverages were consumed by 15 subjects over a period of 9 days to determine their glycemic index (GI), glycemic load (GL) and postprandial blood sugar. During the survey, baobab juice’s consumers<span style="font-family:Verdana;">’</span><span style="font-family:;" "=""><span style="font-family:Verdana;"> respondents were composed more of females (53.3%) than males (46.7%). Baobab juice is generally consumed in the afternoon by 35% of respondents twice a week (34.5%). Among the preferred juices sold in Abidjan markets, baobab juice is ranked second by children (21.4%) and fourth by adults (13.4%). The results of the </span><span style="font-family:Verdana;">glycemic index (GI) and glycemic load (GL) showed that beverages made from baobab pulp with sugar from Abidjan had high glycemic index and glycemic load. On the other hand, beverages made from baobab pulp with sugar from three other localities showed medium values of GI and GL. However, the GI and GL of the baobab pulps without sugar of four localities are low. The consumption at </span></span><span style="font-family:Verdana;">the </span><span style="font-family:;" "=""><span style="font-family:Verdana;">will of these beverages without added sugar may be useful for the prevention and control o</span><span style="font-family:Verdana;">f diabetes. However, beverages made from pulp with added sugar should be consumed in moderation in order to avoid a rise in bloo
The study’s aim was to assess the consumption influence of beverages from baobab pulp on postprandial blood sugar in C<span style="color:#4F4F4F;font-family:-apple-system, "font-size:16px;white-space:normal;background-color:#FFFFFF;">ô</span>te d’Ivoire. Thus, a consumer survey of baobab juice was carried out in the city of Abidjan. Beverages from baobab pulp collected in four localities of C<span style="color:#4F4F4F;font-family:-apple-system, "font-size:16px;white-space:normal;background-color:#FFFFFF;">ô</span>te d’Ivoire (Man, Boundiali, Bouake and Abidjan) were prepared. These beverages were consumed by 15 subjects over a period of 9 days to determine their glycemic index (GI), glycemic load (GL) and postprandial blood sugar. During the survey, baobab juice’s consumers<span style="font-family:Verdana;">’</span><span style="font-family:;" "=""><span style="font-family:Verdana;"> respondents were composed more of females (53.3%) than males (46.7%). Baobab juice is generally consumed in the afternoon by 35% of respondents twice a week (34.5%). Among the preferred juices sold in Abidjan markets, baobab juice is ranked second by children (21.4%) and fourth by adults (13.4%). The results of the </span><span style="font-family:Verdana;">glycemic index (GI) and glycemic load (GL) showed that beverages made from baobab pulp with sugar from Abidjan had high glycemic index and glycemic load. On the other hand, beverages made from baobab pulp with sugar from three other localities showed medium values of GI and GL. However, the GI and GL of the baobab pulps without sugar of four localities are low. The consumption at </span></span><span style="font-family:Verdana;">the </span><span style="font-family:;" "=""><span style="font-family:Verdana;">will of these beverages without added sugar may be useful for the prevention and control o</span><span style="font-family:Verdana;">f diabetes. However, beverages made from pulp with added sugar should be consumed in moderation in order to avoid a rise in bloo
作者
Cisse Ibrahima
Akoa Essoma Edwige Flore
Anin Atchibri Anin Louise
Oulai Ali
Cisse Ibrahima;Akoa Essoma Edwige Flore;Anin Atchibri Anin Louise;Oulai Ali(Laboratory of Industrial Processes of the Synthesis of the Environment and New Energies, National Polytechnic Institute Félix Houphouët-Boigny, Yamoussoukro, Côte d’Ivoire;Laboratory of Biotechnology, Department of Biosciences, Félix Houphouët-Boigny University, Abidjan, Côte d’Ivoire;Laboratory of Nutrition and Food Safety, Nangui Abrogoua University, UFR STA, Abidjan, Côte d’Ivoire)
