Glycemic Index and Glycemic Load of Four Local Alcoholic Drinks of Benin
Moutawakilou Gomina *
Department of Biochemistry and Cellular Biology, Laboratory of Biology and Molecular Typing in Microbiology, Faculty of Sciences and Techniques, University of Abomey-Calavi, 05 BP 1604 Cotonou, Republic of Benin and Studies and Research Unit of Biochemistry, Faculty of Medicine, University of Parakou, BP: 123 Parakou, Republic of Benin
Nicolas Aïkou
Department of Biochemistry and Cellular Biology, Laboratory of Biology and Molecular Typing in Microbiology, Faculty of Sciences and Techniques, University of Abomey-Calavi, 05 BP 1604 Cotonou, Republic of Benin
Haziz Sina
Department of Biochemistry and Cellular Biology, Laboratory of Biology and Molecular Typing in Microbiology, Faculty of Sciences and Techniques, University of Abomey-Calavi, 05 BP 1604 Cotonou, Republic of Benin
Cyrille Vodounon
Department of Biochemistry and Cellular Biology, Laboratory of Biology and Molecular Typing in Microbiology, Faculty of Sciences and Techniques, University of Abomey-Calavi, 05 BP 1604 Cotonou, Republic of Benin
Dominique Saka
Studies and Research Unit of Biochemistry, Faculty of Medicine, University of Parakou, BP: 123 Parakou, Republic of Benin
Simon Ayélèroun Akpona
Studies and Research Unit of Biochemistry, Faculty of Medicine, University of Parakou, BP: 123 Parakou, Republic of Benin
Lamine Baba-Moussa
Department of Biochemistry and Cellular Biology, Laboratory of Biology and Molecular Typing in Microbiology, Faculty of Sciences and Techniques, University of Abomey-Calavi, 05 BP 1604 Cotonou, Republic of Benin
*Author to whom correspondence should be addressed.
Abstract
Aims: To identify glycemic index (GI) and glycemic load (GL) of four local alcoholic drinks of Benin in young and healthy adult subjects.
Study Design: An experimental study.
Methodology: After ethic advice, 40 voluntary subjects (24 men, 16 women), were selected among the students of the University of Parakou (Benin) and divided into 4 groups of 10. Each group of subjects consumed 100 mL of one of the four beverages (tchoukoutou, sodabi, fresh palm wine, fermented palm wine), alone and with 100 g of whole wheat bread (50 g of carbohydrates). The glycemic response for 2 hours was assessed based on plasma glucoses.
Results: All the four drinks investigated had a low GI: tchoukoutou (20.59%), sodabi (18.34%), fresh palm wine (11.66%) and fermented palm wine (4.27%); but the GL were variable: tchoukoutou (68.77%), fresh palm wine (115.43%) and fermented palm wine (0.42%).
Conclusion: This study contributes to put in place a database of local resources for the prevention and management of some chronic diseases.
Keywords: Alcoholic drink, glycemic index, glycemic load, palm wine, sodabi, tchoukoutou