Influence of the Variety and Cooking Method on Glycemic Index of Yam

Kouassi, Nestor Kouakou; Tiahou, Georges; Abodo, J.; Camara-Cisse, M.; Amani, Georges N’guessan

doi:10.3923/pjn.2009.993.999

Cited by 16 publications

(25 citation statements)

References 5 publications

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“…D. alata contains about 75.65% carbohydrate and has several good nutrients [4] [5]. The advantage of D. alata over D. rotundata is that, it is often recommended for diabetic patients and those slimming due to its low glycemic index [4] [5] [9] [10]. The market value of D. alata is lower than that of D. rotundata but with the increasing number of diabetic patients, its economic value is coming up [6].…”

Section: Introductionmentioning

confidence: 99%

Isolation of Six Microorganisms from Rotten Dioscorea alata (Water Yam), and Antimicrobial Sensitivity Test with Nine Plant Extracts

Onuh¹,

Shiriki²,

Ubwa³

et al. 2015

FNS

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Six microorganisms: four fungi-Aspergillus niger, Aspergillus flavus, Rhizopus stolonifera, Penicillium marneffei, two bacteria-Erwinia carotovora and Pseudomonas aeruginosa were isolated and identified from three rotten Dioscorea alata (water yam) varieties from two sites each in two local government areas of Benue State, Nigeria, in West Africa, between the months of May 2014 and May 2015. Pathogenicity test carried out using the microorganisms confirmed them to be the pathological agents of the rot. Antimicrobial activity test with aqueous extracts of nine plants: Terminalia catapa, Passiflora edulis, Daniella oliveri, Ceiba pentandra, Jatropha tanjorensis, Azadirachta indica, Carica papaya, Moringa oleifera, and Mangifera indica of fresh and dry material showed that three pathogens, Rhizopus stolonifera (fungi), Erwinia carotovora and Pseudomonas aeruginosa (bacteria) isolated were completely inhibited each by a plant. The result obtained shows that Passiflora edulis had the best antimicrobial activity for both fungi and bacteria; indeed it inhibited completely Rhizopus stolonifera which was stubborn with most of the other plants. Azadirachta indica, Carica papaya, Moringa oleifera, and Mangifera indica were also able to inhibit most of the fungi but not completely. Terminalia catapa and Jatropha tanjorensis were most effective against the bacteria. Erwinia carotovora was completely inhibited by Terminalia catapa and Pseudomonas aeruginosa was completely inhibited by Jatropha tanjorensis. Daniella oliveri and Ceiba pentandra had the least inhibition against the isolates. Generally, the fresh plant extract shows more activity as compared to the dry plant extract.

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Section: Introductionmentioning

confidence: 99%

Isolation of Six Microorganisms from Rotten Dioscorea alata (Water Yam), and Antimicrobial Sensitivity Test with Nine Plant Extracts

Onuh¹,

Shiriki²,

Ubwa³

et al. 2015

FNS

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“…The two factors disturb in irreversible manners the crystalline structure of the starch making it easily hydrolysable by the amylase. That could increase the digestibility of the starch and its impact on the glucose level in the blood when it concerns starch with a high rate of amylopectin [11] fact the vulnerability of the amylopectin to the thermal attack because of the amylose of the hot water, its enzymatic hydrolyse could easily and rapidly convert it into glucose in the blood. Certainly that could partly justify the GI increase of the Néré juice.…”

Section: Discussionmentioning

confidence: 99%

“…To solve this problem in a part we have introduced the notion of the glycemic load which multiplies the GI by the total content in the food carbohydrate [38]. Therefore, to avoid noxious effects on the organism physiology it should be important to balance food containing GI [37] and the GL of the foods should not exceed the daily value that is 80, as mentioned by several studies [11] [27]. This study does appear that the GLs of juices were 29.22 ± 4.09, 13.24 ± 1.99 and 12.87 ± 1.67 for Néré juice, Baobab juice and Tomi juice respectively.…”

Section: Discussionmentioning

confidence: 99%

“…In fact, investigations on medical affairs from 1977 to 2004 confirm the incidence of the increasing number of people suffering from diabetes [10] as a consequence of a rapid urbanization, lack of physical activity followed by a nutritional transition and the bad nutrition. To wrestle the prevalence of diabetes mellitus, our previous studies have been done in Côte d'Ivoire so as to propose nutritional data based on traditional foods GI/GL determination [11]- [16]. But, none of these researches integrated the commonly consumed wild fruit juices.…”

Section: Introductionmentioning

confidence: 99%

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Glycemic Index and Glycemic Load of Juice from Edible Wild Fruits (Adansonia digitata, Tamarindus indica and Parkia biglobosa) Consumed in C&ocirc;te d’Ivoire

Kouassi¹,

Kouassi²,

Beugré³

et al. 2018

JBM

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The diabetes mellitus is a public health problem in Côte d'Ivoire. The Glycemic index (GI) and the Glycemic load (GL) determination of commonly consumed foods such as juice fruits is an alternative to prevent metabolic diseases. This study carried out three wild fruits locally named Baobab (Adansonia digitata), Tomi (Tamarindus indica) and Néré (Parkia biglobosa) collected at maturity stage. The juices from the pulp of fruits have been elaborated, pasteurized, submitted to microbiological and physicochemical analysis before GIs/GLs determination. Ten healthy subjects with body mass index and age average respectively 21.57 ± 1.06 and 28 ± 2 years old tested the three juices and glucose (50 g) as reference food. Blood samples have been collected at 0, 15, 30, 45, 60, 90 and 120 min after foods consumption. The GIs/GLs has been determined according to ISO/FDI 26642:2010 protocol

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“…Thus, foods should be cut in bigger chunks for cooking, avoiding cooking excessively and using the minimal amount of water. Yams cooked without water resulted in lower blood glucose responses and GIs compared with those cooked in water 28 . Cookies have a high content of less digestible starches 29 .…”

Section: Factors That Affect the Gi Of Foodsmentioning

confidence: 99%

Use of the glycemic index in nutrition education

2013

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A B S T R A C TRecently, the lack of studies providing practical guidance for the use of the glycemic index has been indicated as the cause of its little use in nutrition education. The aim of this study is to give instructions on the use of the glycemic index as a tool to be used in nutrition education to estimulate the consumption of low glycemic index foods. Studies published over the past 12 years, in addition to classic studies on this topic, found in the databases MedLine, ScienceDirect, SciELO and Lilacs exploring the importance of the glycemic index and the factors that affect the glycemic index were selected for this article. The preparation of lists grouping foods according to their glycemic index should be based on information found in tables and specific web sites. This is an interesting strategy that must be very carefully conducted, considering the eating habits of the assisted people. To reduce the postprandial blood glucose response, high glycemic index foods should be consumed in association with the following foods: high protein and low fat foods, good quality oils and unprocessed foods with high fiber content. Caffeine should also be avoided. The glycemic index should be considered as an additional carbohydrate-selection tool, which should be part of a nutritionally balanced diet capable of promoting and/or maintaining body weight and health.Indexing terms: Chronic disease. Food and nutrition education. Blood glucose. Glycemic index. R E S U M O

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Influence of the Variety and Cooking Method on Glycemic Index of Yam

Cited by 16 publications

References 5 publications

Isolation of Six Microorganisms from Rotten <i> Dioscorea alata </i> (Water Yam), and Antimicrobial Sensitivity Test with Nine Plant Extracts

Isolation of Six Microorganisms from Rotten <i> Dioscorea alata </i> (Water Yam), and Antimicrobial Sensitivity Test with Nine Plant Extracts

Glycemic Index and Glycemic Load of Juice from Edible Wild Fruits (<i>Adansonia digitata</i>, <i>Tamarindus indica</i> and <i>Parkia biglobosa</i>) Consumed in C&ocirc;te d’Ivoire

Use of the glycemic index in nutrition education

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Influence of the Variety and Cooking Method on Glycemic Index of Yam

Cited by 16 publications

References 5 publications

Isolation of Six Microorganisms from Rotten &lt;i&gt; Dioscorea alata &lt;/i&gt; (Water Yam), and Antimicrobial Sensitivity Test with Nine Plant Extracts

Isolation of Six Microorganisms from Rotten &lt;i&gt; Dioscorea alata &lt;/i&gt; (Water Yam), and Antimicrobial Sensitivity Test with Nine Plant Extracts

Glycemic Index and Glycemic Load of Juice from Edible Wild Fruits (&lt;i&gt;Adansonia digitata&lt;/i&gt;, &lt;i&gt;Tamarindus indica&lt;/i&gt; and &lt;i&gt;Parkia biglobosa&lt;/i&gt;) Consumed in C&amp;ocirc;te d’Ivoire

Use of the glycemic index in nutrition education

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Product

Resources

About

Isolation of Six Microorganisms from Rotten <i> Dioscorea alata </i> (Water Yam), and Antimicrobial Sensitivity Test with Nine Plant Extracts

Isolation of Six Microorganisms from Rotten <i> Dioscorea alata </i> (Water Yam), and Antimicrobial Sensitivity Test with Nine Plant Extracts

Glycemic Index and Glycemic Load of Juice from Edible Wild Fruits (<i>Adansonia digitata</i>, <i>Tamarindus indica</i> and <i>Parkia biglobosa</i>) Consumed in Côte d’Ivoire