Glycemic Index and Glycemic Load of Selected Staples Based on Rice, Yam and Cassava Commonly Consumed in Côte d’Ivoire

1. ¹ Laboratory of Food Biochemistry and Tropical Products Technology, Nutrition and Food Safety Section, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire;Laboratory of Food Biochemistry and Tropical Products Technology, Biochemistry Section, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire;Laboratory of Nutrition and Food Safety, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire;
2. ² Laboratory of Food Biochemistry and Tropical Products Technology, Nutrition and Food Safety Section, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire
3. ³ Laboratory of Food Biochemistry and Tropical Products Technology, Nutrition and Food Safety Section, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire
4. ⁴ Laboratory of Food Biochemistry and Tropical Products Technology, Nutrition and Food Safety Section, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire
5. ⁵ Laboratory of Medical Biochemical, Faculty of Medical Sciences, Felix Houphou?t-Boigny University, Abidjan, C?te d’Ivoire
6. ⁶ Endocrinology and Metabolic Diseases Department, Centre Hospitalier Universitaire (CHU) de Yopougon, Abidjan, C?te d’Ivoire.
7. ⁷ Laboratory of Food Biochemistry and Tropical Products Technology, Biochemistry Section, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire