Investigations were carried out to determine the influence of spontaneous fermentations as achieved at household level on the nutrients composition and aflatoxins concentration of maize during the processing into dokl...Investigations were carried out to determine the influence of spontaneous fermentations as achieved at household level on the nutrients composition and aflatoxins concentration of maize during the processing into doklu, a fermented maize food product consumed in Cote d’Ivoire with legumes, soup and fried fish. Results showed that maize grains contained aflatoxin B1, G1 and G2 and that during fermentation all physicochemical parameters significantly (P ≤ 0.05) decreased except moisture and total titratable acidity contents which were significantly (P ≤ 0.05) increased. Fermentation also caused significant reduction in the concentration of total aflatoxins (72%), with the most important reduction in aflatoxin B1 (80%) after the soaking of maize grains. However, no aflatoxin was detected after 24 hours of fermentation until the final product was obtained. Despite the losses in some nutritional compounds, the fermented product, doklu, was found to have appreciable nutritional quality.展开更多
Objective: After the Ramadan fasting period, there is an increasing prevalence of diabetes in Cote d’Ivoire, in diabetes care centers. The objective of this study was to assess the consumption of sugary foods during ...Objective: After the Ramadan fasting period, there is an increasing prevalence of diabetes in Cote d’Ivoire, in diabetes care centers. The objective of this study was to assess the consumption of sugary foods during this period and to determine the risks of diabetes in Muslim populations. Methods: Information was collected on the type and amount of sugary foods consumed. Methods for the preparation of these foods have been determined. Intake frequencies and postprandial glycemic responses were studied. The usual statistical methods were used. Results: Between 70% and 85% of the “fasters” consume plenty of these sugary foods during this period, with an average added sugar level varying between 10% and 35% and a daily consumption of between 250 cl and 0.5 l. The added sugar leads to hyperglycemia in both healthy subjects and pre diabetics. Conclusion: Regular consumption of these sugary foods results in significant hyperglycaemia throughout the month of fasting with a significantly higher blood glucose level in pre diabetic subjects. This makes pre diabetics people more at risk of diabetes among Muslim populations during Ramadan fasting.展开更多
基金provided by the International Foundation for Science,Sweden(E/4955-1).
文摘Investigations were carried out to determine the influence of spontaneous fermentations as achieved at household level on the nutrients composition and aflatoxins concentration of maize during the processing into doklu, a fermented maize food product consumed in Cote d’Ivoire with legumes, soup and fried fish. Results showed that maize grains contained aflatoxin B1, G1 and G2 and that during fermentation all physicochemical parameters significantly (P ≤ 0.05) decreased except moisture and total titratable acidity contents which were significantly (P ≤ 0.05) increased. Fermentation also caused significant reduction in the concentration of total aflatoxins (72%), with the most important reduction in aflatoxin B1 (80%) after the soaking of maize grains. However, no aflatoxin was detected after 24 hours of fermentation until the final product was obtained. Despite the losses in some nutritional compounds, the fermented product, doklu, was found to have appreciable nutritional quality.
文摘Objective: After the Ramadan fasting period, there is an increasing prevalence of diabetes in Cote d’Ivoire, in diabetes care centers. The objective of this study was to assess the consumption of sugary foods during this period and to determine the risks of diabetes in Muslim populations. Methods: Information was collected on the type and amount of sugary foods consumed. Methods for the preparation of these foods have been determined. Intake frequencies and postprandial glycemic responses were studied. The usual statistical methods were used. Results: Between 70% and 85% of the “fasters” consume plenty of these sugary foods during this period, with an average added sugar level varying between 10% and 35% and a daily consumption of between 250 cl and 0.5 l. The added sugar leads to hyperglycemia in both healthy subjects and pre diabetics. Conclusion: Regular consumption of these sugary foods results in significant hyperglycaemia throughout the month of fasting with a significantly higher blood glucose level in pre diabetic subjects. This makes pre diabetics people more at risk of diabetes among Muslim populations during Ramadan fasting.
