Glycemic Responses of Food Formulations Based on White Rice and White Bean

The management of diabetes mellitus is based on lifestyle and dietary measures suggesting the consumption of foods with a low glycemic index. The present study was conducted in order to propose food formulas based on white rice and white beans resulting in a lower glycemic response. For this, food formulations based on these foods were first made, in particular the formulation [75% white rice + 25% white beans] and the formulation [50% rice + 50% white beans]. Then, the biochemical composition of white rice, white bean and these two formulations was determined by the usual methods. Finally, their glycemic responses over 120 minutes were studied by the FAO/ WHO 1998 method. The results showed that white rice [100% white rice] had the highest carbohydrate content (54.61%) followed respectively by the formulation [75% white rice + 25% white bean] (45.69%), the white bean [100% white bean] (29.1%) and the formulation [50% white rice + 50% white bean] (26.16%). In terms of glycemic responses, the formulation [50% white rice + 50% white beans] presented the best evolution with a lower peak (6.041 mmol/L) observed at T45min and a lower postprandial glycemia (4.872 mmol/ L) at T120min. An increase in the proportion of beans is therefore recommended as it may suggest a beneficial metabolic effect.

Contribution to Knowledge of Food Formulation during Lean Periods in the Provinces of Wadi-Fira and West-Ennedi (Chad)

The effects of climate change have had a major impact on forage availability in the Sahel and Saharan regions of Chad in recent years. This has led to the migration of farmers in search of long-distance grazing, thus impacting the potential of the animals to produce good quality milk and meat. It is with this in mind that this study was conducted on the knowledge of feeding practices of animals in the provinces of Wadi-Fira and West-Ennedi (Chad) during the lean period. More specifically, it is a question of collecting some information on the plants consumed by the animals and the way in which the breeders formulate the food ration of their herds in times of deficit. It emerges from this investigation that the herds of animals in the province of Wadi-Fira faced with forage deficit and adapted by consuming the leaves, fruits and seeds of certain tropical plants such as Capparis decidua, Ziziphus mauritiana, Balanites aegyptiaca, Acacia tortilis, Boscia senegalensis, Salvadora percica and Tribulis terristris to compensate for food shortages. This same observation was made in the province of West-Ennedi, since this area is desert with annual precipitation of 150 mm. Natural pasture is only available around water points (ouadis and oasis) in a small area with a high number of herds. Thus, the herds also face a drastic lack of grazing during the deficit periods. However, they adapt by consuming the leaves, fruits and seeds of plants such as Bauhinia sp., Boscia senegalenis, Acacia tortilis, Tribulis terristris, Boscia angustifolia, Bicoma tomentosa, Blepharis linarifolia and Aristida funiculata during lean periods to meet their food requirements. The formulation of the feed ration for animals differs from one area to another. It is mainly based on residues from cereals such as millet (Panicum miliaceum) and sorghum (Sorghum bicolor).

Technological Valorization of Algerian Dates Downgraded from <i>Deglet Nour</i>Variety to Semi-Candied Dates in Dates Syrup

The objective of this study is the valorization of downgraded dates from a high Algerian date variety Deglet Nour, locally called “h’chef”. The work starts with the implementation of a food formulation of semi-candied dates in syrup extracted from dates. This formulation was based on dehydration-impregnation by immersion (D.I.I.). The downgraded dates were cleaned, cut, blanched, and then immersed in date syrups with increasing differential concentrations in Brix degrees: 65°, 70° and 75°. The chosen date/syrup immersion ratio is 1:2 (w/w). The obtained semi-candied dates were the subject of physicochemical and sensory analyses. The characterization of the downgraded dates before immersion showed high sugar content with a rate 52.67 g% g of dry matter and low water content (14%) which favors their use in semi-candied products. The physico-chemical analyses results of the three semi-candied dates products show an increase in their final sugar content, i.e. from 53.55% to 60.78% and in ashes between 1.76 p.cent and 1.94 p.cent. On the other hand, sensory analysis results confirm that the semi-candied dates with a syrup of 75° Brix present the most appreciated and preferable organoleptic characteristics than the other variables. Finally, following appertisation, the stability test reveals good microbiological quality (100°C for 20 minutes) of the three (3) semi-candied formulations of dates. Thus, the valorization of the “h’chef” as sorting gap Deglet Nour date allowed its transformation into semi-candied dates, stable, appreciable on the organoleptic side. This new formulation could constitute a value-added product if eventually manufactured on an industrial scale, mainly in southern Algeria.