Title:Household Production of Cookies from Sorghum (Sorghum bicolor) with a Low Glycaemic Index in Prevention and Management of Type 2 Diabetes in Côte d’Ivoire
Volume: 21
Issue: 3
Author(s): Fatoumata Camara, Wahauwouele Hermann Coulibaly*, Tano Marie-Ange Sakia Mian, Koua Jean-Brice Ahoussi, Salimata Coulibaly, Vijayakumar Varadarajan, Camelia Diguta and Florentina Matei
Affiliation:
- Biotechnology and Food Microbiology Laboratory, Food Science
and Technology Formation and Research Unit, Nangui Abrogoua University, 02 PO Box 801 Abidjan 02, Côte
d’Ivoire
Keywords:
Sorghum cookies, glycaemic index, diabete, Côte d’Ivoire, type 2 Diabetes, blood sugar response.
Abstract:
Background: In Côte d’Ivoire, sorghum was most commonly used to produce beer.
However, the population must focus on other sorghum uses. Sorghum possesses numerous
health and nutritional benefits that must be explored, such as its involvement in diabetes management
and prevention. Globally, the prevalence of diabetes is rising. Understanding the glycemic
index (GI) is crucial for managing and preventing it. The GI gauges how quickly or
slowly blood glucose rises in response to a meal.
Objective: The aim of this study was to investigate the glycemic index (GI) of sorghum household
cookies.
Methods: The macro- and micronutrients and phytochemical compounds content of sorghum cookies
have been determined. Microbiological analysis of sorghum cookies during storage at room
temperature has been carried out by spoilage germ and pathogenic germ enumeration. The glycaemic
index (GI) of sorghum cookies has been investigated by the blood sugar response method.
Results: In this study, the results showed that the sorghum-based biscuit has an energy value of
515.655 ± 0.5 Kcal/GMS due to its carbohydrate content of 54.95 ± 0.028%, fat content of
30.05 ± 0.05%, and protein content of 6.34 ± 0.0141%. It also contains minerals such as sodium
(3.21 ± 0.014 mg), phosphorus (14 ± 0.41 g), and calcium (122 ± 5.65 mg). The phenolic compound
content was: total phenols 2756.72 ± 294.5 μg EAG/gMS, flavonoids 497.29 ± 13.016
μg EQ/gMS, and condensed tannins 651.59 ± 199.429 μg EC/gMS. The glycaemic index of
household cookies made from sorghum was investigated. The results revealed that sorghum
cookies exhibited a low glycaemic index of 40.82%, which is less than 55% in accordance with
the norm. Also, microbiological analysis showed the total absence of spoilage germs and pathogenic
germs during 30 days of storage at room temperature.
Conclusion: Sorghum cookies present a low glycaemic index and can be used in diabetes management
and prevention. They are stored at room temperature for 30 days under hygienic conditions.
