No abstract

In order to do a best stipulation on her consumption, it is necessary to know if a food provoke faintly, fairly or highly the glyceamia. The aim of this work was to evaluate the glycemic index of coconut water sugar from three coconuts varieties. So, with a cohort of 15 people, a capillary blood was collect after sugar ingestion and the glycaemia read directly on a glucometer. The result showed that the brown and white sugar from coconut sugar can be classified as low glycemic index food. Also, the glycemic indexes of white coconut water sugar are 2 to 3 more lower than that the brown sugar. The glycemic indexes of sugars vary according to the variety of coconut used. The sugars of the coconut palm (MYD) are more hyperglycemic than those of the hybrid (PB121 + ) which is more hyperglycemic than the sugars of the coconut palm (WAT). Thus, with a controlled consumption, the coconut water sugars could be the sugars that are best for the health of the healthy and diabetic populations because it raises slightly the postprandial glucose.

No abstract

The objective of this study was to evaluate the effect of roasting on the nutritional and cosmetic potential of oil extracted from kernels of C. lanatus, which is one of the most widespread Cucurbitaceae species in Sub-Saharan Africa. The dried kernels (DKO) and roasted kernels (RKO) oils were extracted by cold press and hot using hexane. The physicochemical properties of these oils were evaluated. The results showed that C. lanatus roasted kernels were important sources of lipids (40.12 %) and protein (37.50 %). Oil extracted by press was of high quality, compared to that extracted by hexane. The study of the roasting effect revealed that the physicochemical characteristics of DKO and RKO oils were significantly different, with the exception of their specific gravity (≈ 0.9) and their refractive index (≈ 1.47). The absorbance of the two oils decreased in the range of UV-A and UV-B wavelengths. Both oils had low oxalates content (≈ 0.05 %) and were free of phytates and cyanogenic glycosides. All these features suggest that the roasted kernels oil of C. lanatus could be used in food and cosmetic industries.

Fresh mackerel heads were submitted to enzymatic hydrolysis using Alcalase 2.4L (60°C, 2h). The centrifugation of the slurry displayed three lipid fractions. Chemical characteristics of these fractions showed significant differences for protein, lipid and ash contents. The rate of oil released after enzymatic extraction accounted for 19.20% and 21% for 3% E/S and 5% E/S respectively with no significant difference (p< 0.05). Lipids released after enzymatic processes, lipids from emulsified fraction displayed similar lipid classes level amounted to 95-98% for triglycerides (TG) and 2-5% for phospholipids (PL). As for heavy fraction, there were 42% of TG and 58 % of PL. Lipids released by enzymatic hydrolysis and lipids of emulsified fraction displayed similar content of PUFA and were compared to lipids extracted by solvent. The main PUFA were EPA (6.99 to 7.56%) and DHA (from 11.26 to 15.86%). The lipid of the heavy fraction, which contained the most abundant amount of the DHA accounted for 26.11% and a high amount of EPA (7.73%).

The good use of food is one of the fundamental points of the food security of the populations especially in the developing countries. Therefore, for convincing results, the methods of strengthening nutritional knowledge by improving the culinary practices of vulnerable populations must take into account the dietary habits of the targets.The objective of the present study was to contribute to the consumption of the project crops to develop food formulations. In practice, eight (8) cornmeal formulas using soybeans and orange-fleshed sweet potatoes have been proposed and submitted to the grantees. The different proportions of ingredient to be mixed were obtained by the Pearson's Square method. Analysis of the sensory evaluation data was possible to the Statistical Package for Social Sciences (SPSS) software version 21 and the different results were presented in the form of radar graphs.The results showed that simultaneously flours and "kabato" accepted by the populations of the study area were formulations of: -E: 72.26 percent of maize flour and 27.74 percent of sweet potato flour -F: 53.76 percent of corn flour and 46.24 percent of sweet potato flour -G: 89.3 percent of composite flour (maize and sweet potato) and 10.7 percent of soya flour -H: 78.09 percent of composite flour (maize and sweet potato) and 21.91 percent of soya flourSo, it can be envisaged to implement a strategy for a better vulgarization of these methods.

While multidisciplinary consultation meetings on therapeutic protocols, psychological management, treatment of pain for patients living with cancer are setting up, their nutritional status in Côte-d'Ivoire is almost absent in oncology units. This study aimed to assess the nutritional profile of adult patients with cancer, followed at the oncology service of the University Hospital of Treichville. A descriptive and analytical cross-sectional study was conducted over a 40-day period, from an anonymous questionnaire and involving fifty-three (53) cancer patients. sociodemographic, clinical and biological data as well as qualitative parameters on food consumption (24-hour recall) were collected. The results revealed that the mean age was 51 years with a female predominance (87.5%). The nutritional status of patients was evaluated according to several parameters: The Body Mass Index (BMI) accounted for 8.33% of malnourished patients with 37.5% of patients being obese or overweight. Weight loss in the 6 months preceding the survey concerned 77.55% patients, 30.61% of whom were severely malnourished. Albuminemia and the Nutritional Risk Index (NRI) showed that respectively 13.5% of the patients were malnourished and 22.5% of patients were at risk of complications related to undernutrition. In 18.87% of cases, surveyed patients had taken less than three meals a day. Therefore, prevalence of undernutrition/malnutrition was high in the study population. No single parameter was sufficiently sensitive and specific. Based on this, the combination of several parameters is necessary for an objective assessment for intervention. Nutritional management of patients living with cancer deserves to be integrated into the overall therapeutic project.