Metabolic effects of Foofoo corn on healthy volunteers: influence of some traditional Cameroonian sauces. Issue 1 (December 2015)

• Record Type: Journal Article
• Authors: Kamwa, Vicky; Sobngwi, Eugene; Ama Moor, Vicky; Noubiap, Jean; Dehayem, Mesmin; Arrey-Tabi, Crista; Ngassam, Eliane; Nguewa, Jean-Louis; Aminde, Leopold; Djahmeni, Eric; Ongnessek, Sandrine; Effoe, Valery; Atogho-Tiedeu, Barbara; Mbanya, Jean-Claude
• Is Part Of: Clinical diabetes and endocrinology. Volume 1:Issue 1(2015)
• Page Start: 1
• Page End: 6
• Publication Date: 2015-12
• Subjects: Traditional meal -- Glycemic index -- Nutrition -- Cameroon -- sub-Saharan Africa; Diabetes -- Periodicals; Endocrine glands -- Diseases -- Periodicals; 616.462
• DOI: 10.1186/s40842-015-0014-4
• Languages: English
• ISSNs: 2055-8260

Abstract

Abstract Background Little data to guide diet prescription exists about the foods most frequently consumed in Africa. Moreover, the sauce accompanying a meal can significantly alter the metabolic effects of food. Our work was to study the influence of sauces on the metabolic effects offoofoo corn (Zea mays), one of the most commonly consumed foods in several countries in sub-Saharan Africa with a wide range of sauces. Methods Our study population consisted of ten healthy volunteers (five men, five women), aged from 21 to 28 years, with mean BMI of 23.9 (SD 1.9) kg/m2 . The study involved seven visits of three hours each, conducted every 2 days, including one devoted to the oral glucose tolerance test (OGTT) and six visits to the consumption of each of 6 meals tested, standardized to 75 g of carbohydrate intake. Blood samples were collected at 0, 15, 30, 60, 90, 120 and 180 min after consumption of meals for blood glucose and triglycerides levels. The glucose area under the curve of each tested meal, was used to calculate its glycemic index, using the OGTT as the reference. The accompanying sauces tested withfoofoo corn were:okra sauce (Abelmoschus esculentus), the so-calledyellow sauce (Elaeis guinensis), the pistachio sauce (Pistacia vera), thenkui (Triumpheta pentandra), ndolé (Vernonia amygdalima) and cabbage (Brassica oleracea). Results All meals had generally a low glycemic index, with a maximum of 22.59 % forokra and cabbage, followed byndolè (20.18 %), theyellow sauce (13.10 %), pistachio sauce (11.60 %), andnkui (5.27 %). There was a difference in the effects of the diets on triglyceride levels only at 180 min (p = 0.03). Conclusion Whatever the accompanying sauce, foofoo corn has a low glycemic index. Some sauces, such asnkui give it a very low glycemic index and may be of great interest in diet prescription for patients with various metabolic disorders such as diabetes and obesity.