Impact of Attieke, Attoukpou, Placali, Three Dishes Based On Manioc, Currently Consumed In Cote D'ivoire, On The Glycemic Parameters In Rats

Yéboué K.H., Amoikon K. E., Meïté A., Kouamé K. G. and Kati-Coulibaly S


Full Length Research Paper  I Published February,2017


Journal of Agricultural Science and Food Technology  Vol. 3 (1), pp.15-21





Attiéké, attoukpou, placali are three commonly consumed meals in Côte d'Ivoire, resulting from transformation of cassava. This study consisted in studying variations of the glycemic parameters which result from consumption of these foods in rat of strain Wistar. To do this we have determined the biochemical composition of these three foods. 15 rats were grouped into 6 groups. Each group received a food and glucose as reference food after a 12 h fasting. Blood glucose was taken from the tail vein at times 0, 15, 30, 45, 60, 90 and 120 min. Values were used to determine the glycemic index (GI) and GL of dishes. Biochemical analysis showed that Attiéké, attoukpou, placali are essentially composed of carbohydrate (more than 95% dwb) mainly starch. These dishes are produced from manioc, but attiéké GI (80) is significantly different and weaker than those of attoukpou and placali (106 and 102.1, respectively). In addition, attiéké, attoukpou and placali show significantly different glycemic loads (39.8, 48.2 and 22.9, respectively). These three foods are classified as high GI and GL foods; This is explained by their high content of carbohydrates of which they are constituted to more than 90% and the presence of gelatinized starch. The consumption of these foods in diabetic subjects can therefore prove to be dangerous because of their high glycemic index and load.

Key Words: Glycemic index, Glycemic load, Rats, Cassava meals and Diabetic subjects

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