Effect of the Various Processed Food of the Far North Cameroon on the Glycemic Index

Abstract

Metabolic Syndrome (MS) has reached a pandemic proportion and has an impact on the incidence and severity of cardiovascular pathologies. This study was conducted to evaluate the effect of different processed food commonly consumed in Maroua (Far North Region, Cameroon) on the Glycemic Index (GI). To ameliorate the follow up of MS and population’s nutrition education, a survey was conducted among 200 families. The ten most consumed meals were selected after a food survey among 200 families. The meals were mostly made of a vegetable soup associated to a high carbohydrate staple. Vegetables and cereals were processed according to the food survey results. Then, a food tolerance test was performed on 30 male volunteers living in the same region. Among them, 12 were selected with an average age of 28.25 and a mean BMI of 19.63. They were studied on separate occasions in the morning after an overnight fast. After fasting, blood glucose was taken before and (15, 30, 45, 60, 90 and 120 minutes) after eating a test meal compared to sucrose and glucose solution (33.33%) used as reference. Glycemic response curves were used to calculate the gi of each meal. Results show that GI of the tested meals varied significantly (p < 0.05) between 20 and 79. Red millet porridge with kelenkelen -beans (Cochorus oletorius - Vigna unguiculata ) sauce and red millet porridge with kelenkelen -peanut ( Cochorus oletorius - Arachis hypogea ) sauce exhibited the lowest GI. The highest GI was observed in corn porridge associated with fresh okra ( Hibuscus esculentus ) or with tasba (Cassia tora )- okra-beans sauce.