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Yam (Dioscorea cayenensis-rotundata) is a major staple foods consumed in Côte d’Ivoire. Their porridge is eaten with different sauces such asTalinum triangularesauce. This study was undertaken to determine the influence of this sauce on the post-prandial response of yam (Kponan variety) porridge. Methods: Twelve human subjects consumed Kponan boiled, Kponan boiled withT. triangularesauce without fish and Kponan boiled withT. triangularesauce with fish after 10-12 h overnight fasting. Tests food portions containing 50 g of available carbohydrate were evaluated for fasting blood glucose using Accu-chek active glucometer. Glycemic index (GI) and Glycemic Load (GL) were calculated using a standard method with anhydrous glucose as reference food. Results: The glycosylated hemoglobin of the volunteers was 4.57 % ± 0.01 with fasting blood sugar of 4.71 ± 0.02 mmol / L. The glycemic index (GI) were 61.64 ±11.20, 42.20 ± 3.24 and 41.63 ± 24.56 for Kponan without sauce, Kponan withT. triangularesauce, Kponan withT. triangulare+ fish sauce respectively. The glycemic load (GL) of Kponan withT. triangularesauce (23.39 ± 1.14), Kponan withT. triangulare+ fish sauce (19.47 ± 0.13) were lower than that of control meal (Kponan without sauce). Conclusion: The present survey revealed a significant effect of Ivorian traditional sauces based onT. triangulareon GI and GL of Kponan yam.T. triangularesauce improves the nutritional quality of starchy foods and could be consumed by healthy persons or those suffering from diab |
