Glycemic Index and Glycemic Load of Juice from Edible Wild Fruits (Adansonia digitata, Tamarindus indica and Parkia biglobosa) Consumed in Cote d’Ivoire

The diabetes mellitus is a public health problem in C?te d’Ivoire. The Glycemic index (GI) and the Glycemic load (GL) determination of commonly consumed foods such as juice fruits is an alternative to prevent metabolic diseases. This study carried out three wild fruits locally named Baobab (Adansonia digitata), Tomi (Tamarindus indica) and Néré (Parkia biglobosa) collected at maturity stage. The juices from the pulp of fruits have been elaborated, pasteurized, submitted to microbiological and physicochemical analysis before GIs/GLs determination. Ten healthy subjects with body mass index and age average respectively 21.57 ± 1.06 and 28 ± 2 years old tested the three juices and glucose (50 g) as reference food. Blood samples have been collected at 0, 15, 30, 45, 60, 90 and 120 min after foods consumption. The GIs/GLs has been determined according to ISO/FDI 26642:2010 protocol. Data showed that pasteurized juices has a weak microbiologic load (1.0102 - 2.4102 of Mesophylls Aerobic Germs) and not contain pathogen germs. The GI and GL of Néré juice are high with respective values of 89.54 ± 1.63 and 29.22 ± 4.09 whereas those of Baobab and Tomi juice are moderate with respective GI/GL values of 66.48 ± 2.12/13.24 ± 1.99 and 60.41 ± 2.63/12.87 ± 1.67. The juice of Néré should be consumed occasionally when those of Baobab and Tomi should be consumed with moderation. It would be suitable to know more about the GI and GL of all the juice fruits produced locally so as to prevent efficiently diabetes mellitus in the country.

Glycemic index,glycemic load and insulinemic index of Chinese starchy foods

AIM:To determine the glycemic index(GI),glycemic load(GL)and insulinemic index(Ⅱ)of five starchy foods that are commonly used in Chinese diets.METHODS:Ten healthy subjects aged between 20-30 years were recruited.Each subject was asked to consume 50 g of available carbohydrate portions of test foods and reference food.Finger capillary blood samples were collected at the start of eating and 15,30,45,60,90 and 120 min after consumption.The GI and Ⅱ of foods were calculated from the ratio of incremental area under the glucose/insulin response curves of test and reference foods.The GL for each test food was determined from its GI value and carbohydrate content.RESULTS:The results showed that brown rice elicited the highest postprandial glucose and insulin responses,followed by taro,adlay,yam and mung bean noodles,which produced the lowest.Among the five starchy foods,brown rice evoked the highest GI and GL at 82±0.2 and 18±0.2,followed by taro(69±0.4,12±0.2),adlay(55±0.4,10±0.2),yam(52±0.3,9±0.0)and mung bean noodles(28±0.5,7±0.2),respectively.The Ⅱ values of the test foods corresponded with GI values.Similarly,brown rice gave the highest Ⅱ at 81±0.1,followed by taro(73±0.3),adlay(67±0.3),yam(64±0.5) and mung bean noodles(38±0.3).All five starchy foods had lower GI,GL and Ⅱ than reference bread(P<0.05).CONCLUSION:The GI,GL and Ⅱ values of starchy foods provide important information for the public to manage their diet and could be useful for the prevention of lifestyle-related diseases such as diabetes mellitus.

低GI复合苦荞面条的研制

采用单因素试验和响应面优化试验对复合苦荞面条配方进行优化,以感官评价为指标。研究荞麦粉、谷朊粉、猪血粉、黄原胶和水添加量对复合苦荞面感官评分的影响,并测定其血糖生成指数值(Glycemic index,GI)。结果表明,以1 kg高筋小麦粉为基准,黄原胶、水、猪血粉、谷朊粉、荞麦粉添加量分别为1%,38%,7.5%,5%,30%时,复合苦荞面条感官品质最佳,血糖生成指数GI值为45.4±3.8。在此条件下研制的复合苦荞面条感官风味俱佳、营养价值丰富,属于低GI食物,可为低糖食品需求者选择食物提供参考。

Glycemic index and glycemic load of selected Chinese traditional foods

AIM:To determine the glycemic index(GI)and glycemic load(GL)values of Chinese traditional foods in Hong Kong.METHODS:Fifteen healthy subjects(8 males and 7 females)volunteered to consume either glucose or one of 23 test foods after 10-14 h overnight fast.The blood glucose concentrations were analyzed immediately before,15,30,45,60,90 and 120 min after food consumption using capillary blood samples.The GI value of each test food was calculated by expressing the incremental area under the blood glucose response curve(IAUC)value for the test food as a percentage of each subject's average IAUC value for the glucose.The GL value of each test food was calculated as the GI value of the food multiplied by the amount of the available carbohydrate in a usual portion size,divided by 100.RESULTS:Among all the 23 Chinese traditional foods tested,6 of them belonged to low GI foods(Tuna Fish Bun,Egg Tart,Green Bean Dessert,Chinese Herbal Jelly,Fried Rice Vermicelli in Singapore-style,and Spring Roll),10 of them belonged to moderate GI foods(Baked Barbecued Pork Puff,Fried Fritter,"Mai-Lai"Cake,"Pineapple"Bun,Fried Rice Noodles with Sliced Beef,Barbecue Pork Bun,Moon Cakes,Glutinous Rice Ball,Instant Sweet Milky Bun,and Salted Meat Rice Dumpling),the others belonged to high GI foods(Fried Rice in Yangzhou-Style,Sticky Rice Wrapped in Lotus Leaf,Steamed Glutinous Rice Roll,Jam and Peanut Butter Toast,Plain Steamed Vermicelli Roll,Red Bean Dessert,and Frozen Sweet Milky Bun).CONCLUSION:The GI and GL values for these Chinese traditional foods will provide some valuable information to both researchers and public on their food preference.

Estimating Glycemic Index of Rice-Based Mixed Meals by Using Predicted and Adjusted Formulae

The estimation of glycemic index(GI) of rice-based mixed meal either by using predicted GI(GI_(pred)) or adjusted GI(GI_(adj)) formula is unclear.This study aimed to determine the glycemic response of rice in rice alone or mixed meals and to identify the appropriate formula for estimating the GI of rice-based mixed meals.The glycemic responses produced by the rice alone(red rice,fragrant white rice or parboiled rice) and the rice-based mixed meals(fried red rice,fried fragrant white rice or fried parboiled rice) which provided 25 g available carbohydrate were assessed in 11 healthy individuals.To determine the measured GI(GImeasured) of rice alone and rice-based mixed meals,participants underwent three repeated tests of a reference food(Glucolin~?).Tests were performed in random order on nine separate visits after an overnight fasting for at least 8 h.Capillary glucose at baseline(0 min),15,30,45,60,90 and 120 min from starting the meals was assessed and used to determine the incremental area under the curve(iAUC_(120)).The agreement between GImeasured and the estimation formulae(GI_(pred) or GI_(adj)) were determined using Bland-Altman analysis.The iAUC_(120) after consuming rice alone was significantly higher than the rice-based mixed meals except for fried fragrant rice,which was comparable to the rice alone(P > 0.05).The GI_(measured) values of rice were categorized as medium(61 for parboiled rice,67 for fragrant white rice,and 68 for red rice).GI_(pred)(r = 0.40,P < 0.01) and GI_(adj)(r = 0.41,P < 0.01) were significantly correlated with iAUC_(120).The agreement between GI_(measured) and GI_(adj) is apparent suggesting the usefulness of GI_(adj) in estimating meal GI of rice-based mixed meals.

Glycemic index of cereals and tubers produced in China

AIM： To determine the GI of some cereals and tubers produced in China in an effort to establish the database of glycemic index （GI） of Chinese food.METHODS： Food containing 50 g carbohydrate was consumed by 8-12 healthy adults after they have been fasted for 10 h and blood glucose was monitored for 2 h. Glucose was used as reference food. GI of food was calculated according to a standard method.RESULTS： GI of 9 types of sugar and 60 kinds of food were determined.CONCLUSION： Food GI is mainly determined by nature of carbohydrate and procession. Most of cereals and tubers produced in China have similar GI with their counterparts produced in other countries.

Soaking Induced Changes in Chemical Composition, Glycemic Index and Starch Characteristics of Basmati Rice

An attempt was made to determine the qualitative changes in basmati rice （Pusa Basmati 1121, PBl121） during soaking at 40 ℃ to 80 ℃. Soaking temperature had significant effect （a = 0.01） on chemical composition, glycemic index and starch characteristics of rice. Starch content, apparent amylose content, crude protein content and crude fat content in un-soaked rice were found to be 73.24%, 27.26%, 8.79% and 2.56%, respectively, but differences in these traits were observed after soaking. Amylose to amylopectin ratio （Am/Ap） decreased from 0.59 to 0.52 （soaked at 80 ℃）. Crude fibre and crude ash contents increased after soaking. The mineral composition （K, P, S, Ca, Mg, Mn, Fe, Cu and Zn） in soaked rice was found to be 16.46% higher than un-soaked rice at the same degree of polishing. Glycemic index of un-soaked rice was found to be 58.41, but decreased to 54.31 after soaking at 80 ℃. Pasting properties, scanning electron microscope images, and X-ray diffractograms suggested partial gelatinization of starch in the temperature range of 60 ℃ to 80 ℃. Based on qualitative changes in rice （apparent amylose content, Am/Ap ratio and crystallinity rate）, it was concluded that intermediate soakincl temperatures （60 ℃ to 70 ℃） would be useful for soaking of PB1121.

Young Corn Ear Addition Improves Some Nutrients and Lowering Glycemic Index of Chiffon Cake

The effects of partial replacement of wheat flour with young corn ear (YCE) on sensory properties and glycemic index (GI) of chiffon cake were investigated. Dried YCE was processed into powdered form and added in chiffon cake formulations to replace wheat flour partially at concentrations of 0 (control), 10%, 20% and 30%. Protein, ash and dietary fibre contents of chiffon cake added with YCE powder were increased in line with the levels of YCE used. Even though protein content of YCE-based cakes increased in line (13.3% to 15.7%) with the levels of YCE (10% to 30%), but there was no significant difference compared to control. Sensory evaluation results indicate that partial replacement of wheat flour with up to 10% is satisfactory as compared to other levels of wheat flour replacement. Interestingly, addition of YCE at 10% to partially replace wheat flour resulted in reduction of postprandial blood glucose response. The GI value for chiffon cake added with YCE was 49 lower than control cake which recorded GI value at 60. In conclusion, novel food ingredient of YCE can be incorporated in selected bakery products to enhance nutritional composition while at the same time help in reducing the GI value. Further investigation on the addition of YCE into other bakery products in relation to nutrition and glycemic response effects can also be explored.

Spatial/temporal indexing and information visualization genre for environmental digital libraries

Protecting and preserving our environmental systems require the ability to understand the spatio-temporal distri- bution of soils, parent material, topography, and land cover as well as the effects of human activities on ecosystems. Space-time modelling of ecosystems in an environmental digital library is essential for visualizing past, present, and future impacts of changes occurring within such landscapes (e.g., shift in land use practices). In this paper, we describe three novel features, spa- tio-temporal indexing, visualization, and geostatistical genre, for the environmental digital library, Environmental Visualization and Geographic Enterprise System (ENVISAGE), currently in progress at the University of Florida.

杂粮的有效利用——低GI(Glycaemic Index)食品的必要性(英文)

研究了在体重过多人群的食生活里导入杂粮的有效性以及杂粮食谱的营养价值。营养价值参考了日本厚生劳动省发表的"日本人食事摄取基准",这资料标示了目标热量、各种营养成分的目标摄取量以及许多项目的极限程度。因为极限程度与年龄、性别和生理状态有关,在此我们以普通生活的成人作为基准。杂粮中的营养成分,苋的热量358kcal、蛋白质12.7g、脂肪6.0g、糖质64.9g、食物纤维7.4g、Na 1.0mg、P540mg、Fe 9.4mg、Ca 160mg、K 600mg、Cu 0.92mg、Zn 5.8mg、Mn 6.14mg、维生素A 2.0ug以及微量的维生素C。经过研讨设计了营养平衡最佳的食谱为:糙米200g、苋50g、andeskinua50g、大豆110g、甘薯200g、绿黄色蔬菜(小青菜)300g、鸡蛋55g以及泥鳅100g。食用这个食谱可以摄取热量2007 kcal(是基准摄取量的100%),其他营养成分的摄取量与基准摄取量相比分别为:蛋白质173%、脂肪72%、碳水化物105%、K 332%、Ca262%、Mg 267%、P 250%、Fe 420%、Zn 183%、Cu 343%、VA 126%、VD 100%、VE 142%、VK 940%、VB1237%、VB2174%、烟碱酸201%、VB6218%、VB12375%、叶酸350%、泛酸160%、VC 176%、食物纤维185%、盐分5%以及Mn 273%。不足的盐分可以使用调味料来补充。氨基酸的摄取量推测是基准值的100%。蛋白质:脂肪:碳水化物的比例是19.0∶18.0∶63.0,与理想的平衡比接近。

Impact of Using Stevia on Physicochemical, Sensory, Rheology and Glycemic Index of Soft Ice Cream

The aim of this study was to formulate and develop a low calorie and low glycemic index (GI) of soft ice cream by using mixture of sucrose and Stevia. Five different formulations of ice cream were produced by using different proportions of sucrose and Stevia. Physicochemical characteristics, hedonic sensory evaluations and glycemic index determination of products were carried out by following conventional methods. Replacement of sucrose with Stevia resulted in a significantly lower viscosity and brix with a higher overrun and melting rate in a dose dependent manner. Total replacing of sucrose with Stevia resulted in significant reduction in caloric value from 143.03 to 105.25 Kcal and GI from 79.06 ± 4.0 to 72.18 ± 5.27 as compared to those of sucrose based formulation (p 0.05) indicating a 37.78% and 6.88% reduction, respectively. TB had the best sensory acceptance among all the treatments. We concluded that substitution of sucrose with Stevia may be a choice to produce low caloric and GI ice creams. However, using mixture of the two sweeteners improves sensory acceptance of the formulations.

A Novel Hybrid Method for Measuring the Spatial Autocorrelation of Vehicular Crashes: Combining Moran’s Index and Getis-Ord G_i<sup style='margin-left:-7px;'>*</sup>Statistic

Spatial autocorrelation is a measure of the correlation of an observation with other observations through space. Most statistical analyses are based on the assumption that the values of observations are independent of one another. Spatial autocorrelation violates this assumption, because observations at near-by locations are related to each other, and hence, the consideration of spatial autocorrelations has been gaining attention in crash data modeling in recent years, and research have shown that ignoring this factor may lead to a biased estimation of the modeling parameters. This paper examines two spatial autocorrelation indices: Moran’s Index;and Getis-Ord Gi* statistic to measure the spatial autocorrelation of vehicle crashes occurred in Boone County roads in the state of Missouri, USA for the years 2013-2015. Since each index can identify different clustering patterns of crashes, therefore this paper introduces a new hybrid method to identify the crash clustering patterns by combining both Moran’s Index and Gi*?statistic. Results show that the new method can effectively improve the number, extent, and type of crash clustering along roadways.

Integrating Lithostratigraphic Units and GIS-Analysis Techniques to Modified Surface Water Quality Index

The purpose of this study is to investigate the effect of using Bicarbonate and Calcium parameters as alternatives to the lithostratigraphic units covered the catchment area, on water quality index (WQI) values that have been implemented with GIS technique at Wadi Al-Arab Dam. The analyzed results (by WQI method) have been used to depict water quality for the two approaches. Based on physico-chemical parameters, the calculated values for WQI over the 3-year for study period were 169, 168, and 157, respectively. While the WQI values were 184, 183 and 172, respectively, as a result of incorporated Bicarbonate and Calcium parameters in WQI calculations that significantly contributed to increasing the WQI. The elevated values may be attributed to the influence of carbonate stone dissolution and mechanical erosion under weathering conditions that are prevalent during winter season in the catchment area. As a consequence of lithostratigraphic unites product and GIS technique integration and normalization processes, most of water quality ranks are good and only autumn season has poor water quality in the 2012 and 2013, while in 2014 it has good water quality in the same season. The WQI values increase in general trend from winter to autumn seasons during the study period that may be referred to outflow by daily consumption, evaporation rising, and seepage water. The analysis shows that the modified water quality values of the Wadi Al-Arab Dam Reservoir (WADR) vary after using Bicarbonate and Calcium parameters by constant value. Generally, the results signify that the WADR is not polluted based on the physical and chemical characteristics of water.

低GI枸杞杂粮代餐粉的配方优化及其降血糖作用研究

为探究低血糖生成指数(glycemic index,GI)枸杞杂粮代餐粉的最佳配方及降血糖作用,该研究以黄豆、绿豆、黑豆、燕麦、苦荞和藜麦6种杂粮作为主要原料,再辅以药食同源的宁夏枸杞制备一种低GI枸杞杂粮代餐粉。以感官评分为指标,采用单因素试验、Plackett-Burman试验、最陡爬坡试验及Box-Behnken试验,优化低GI枸杞杂粮代餐粉配方,并通过建立Ⅱ型糖尿病小鼠模型,评价低GI枸杞杂粮代餐粉的降血糖效果。结果表明,枸杞杂粮代餐粉最佳配方为:黄豆粉添加量15.1%,绿豆粉添加量15.1%,黑豆粉添加量14%,燕麦粉添加量15.6%,苦荞粉添加量12.1%,藜麦粉添加量12.1%,枸杞粉添加量16%(均为质量分数)。低GI枸杞杂粮代餐粉可下调小鼠餐后血糖值并能够改善小鼠基本生长状况,但使小鼠的空腹血糖值缓慢上升且整体趋于平稳状态(P> 0.05)。

低GI枸杞杂粮代餐粉的体外消化特性

为探究低血糖生成指数(Glycemic index,GI)枸杞杂粮代餐粉的体外消化特性,本研究对各原料粉及代餐粉的基本组分、吸水率及吸水膨胀率、淀粉组分、淀粉水解率及估计血糖生成指数(Estimate Glycemic index,eGI)值进行测定与分析,并通过体外模拟胃肠消化方法对比分析了各原料粉及代餐粉中蛋白质水解率、总酚含量、黄酮含量及抗氧化活性的变化。结果表明,代餐粉中脂肪和粗纤维含量相较于各原料粉处于偏低水平。各原料粉及代餐粉的高温吸水率为常温吸水率的2倍左右,其中代餐粉吸水率最低(常温条件下吸水率为0.27%±0.05%,高温条件下吸水率为0.59%±0.05%)。代餐粉中快速消化淀粉含量(40.4%±0.003%)及eGI值(23.4)相较于各原料粉均达到最低,而慢消化淀粉和抗性淀粉含量均相对较高。体外模拟胃肠消化实验中,各原料粉及代餐粉蛋白质水解率均逐渐升高且水解主要以胃部为主,其中代餐粉蛋白水解率相对较高;总酚含量在胃肠消化期间均呈上升趋势且代餐粉在消化结束时含量达到最高(7.26 mg/g)。黄酮含量在模拟胃消化过程中明显增加,而在模拟肠消化中含量下降。DPPH自由基和ABTS+自由基清除率在模拟胃消化过程中随时间延长显著(P<0.05)上升,而在模拟肠消化过程中随时间延长呈先上升后降低趋势,但整体变化幅度较为平缓。综上所述,枸杞杂粮代餐粉适合作为低GI原料或产品且具有良好的抗氧化能力,对于杂粮制品的开发具有一定指导的意义。

基于机-热-电多参量信号特征的GIS隔离开关状态评估方法

气体绝缘开关(gas insulated switchgear,GIS)设备中的隔离开关故障往往是机械、热、电气多物理量综合作用的结果,从微小缺陷发展至严重故障的过程中,会产生异常振动、温度、局部放电多种参量信号,同时测量并分析GIS隔离开关的多参量信息对于准确获取其运行状态具有重要意义。文中通过在实体220 kV GIS实验平台上模拟隔离开关最为常见的接触不良缺陷,研究不同接触状态时振动信号、温度变化和局部放电信号的演化规律,获得其与设备状态之间的对应关系,结合健康指数理论和改进层次分析法,提出基于多参量特征的GIS隔离开关综合评估方法。使用该方法开展现场测试,其检查结果与多参量综合评估方法的的分析结果相吻合。文中的研究为GIS隔离开关状态的带电检测提供了一种可行性较高的多参量融合分析新方法。

Glycemic Index, Glycemic Load, and Glycemic Response to Pomelo in Patients with Type 2 Diabetes

Food intake has a great influence on blood glucose in patients with diabetes. This study was to determine the glycemic index（GI） and glycemic load（GL） of a particular pomelo named Majia pomelo and its effects on postprandial glucose（PPG） in patients with type 2 diabetes（T2D）. Twenty healthy subjects and 20 T2D patients（controlled on lifestyle measures and/or metformin） were tested on 2 separate days with 50 g of glucose and 50 g equivalent of carbohydrates from Majia pomelo for GI measurement. To test effects of Majia pomelo on PPG, 19 hospitalized T2D patients（controlled on insulin therapy） were selected for a 9-day study. The dose of insulin for each patient was adjusted on the first 3 days. A total of 100 g Majia pomelo was consumed per meal in the last 3 tested days. Blood glucose was measured to evaluate the glycemic excursions. The GIs for Majia pomelo in healthy individuals and T2D patients were 78.34±1.88 and 72.15±1.95 respectively. The value of GL was as low as 4.23 in diabetic patients with serving size of 100 g pomelo, indicting Majia pomelo as a high GI but low GL fruit. Consumption of Majia pomelo in hospitalized T2D patients did not cause significant glucose fluctuation. It was concluded that high GI pomelo can serve as a low GL fruit if it is consumed with a limited daily amount and thus can be supplied to diabetic patients. These results may mean more varieties of food choices for T2D patients.

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

Integrating information on the glycemic index (GI) and the glycemic load (GL) of diet is limited in C?te d’Ivoire because of the lack of data. Thus, this study was undertaking for the local management and prevention of diabetes mellitus and its complications based on nutritional data (GI and GL values). The study included ten healthy subjects with 7 males, 3 females (28 ± 2 years on average age and 20.5 ± 1.7 on average BMI). Participants tested three different meals with equal carbohydrate load (50 g). Blood samples were obtained at 0, 15, 30, 45, 60, 90 and 120 min before and after consumption for glucose levels determination. GIs were determined using a standard method with glucose as reference food and data were used for GLs calculating. Data showed that GIs value of pounded yam with eggplant sauce and cassava paste with granulates palm nut sauce were high ranging to 94 to 86 respectively while rice with groundnut sauce, have a low GI (GI = 45). Nevertheless, the GLs of the all the test foods are high with the values of 47, 43 and 23 (g) for pounded yam with eggplant sauce, cassava paste with granulates palm nut sauce and rice with groundnut sauce respectively. According to GIs and GLs data, the three test foods must be consumed moderately in a diet. So, it is important to associate GL data to GI data of Ivorian traditional foods for the management and the prevention of diabetes mellitus in C?te d’Ivoire and in others countries sharing the same food tradition.

Glycemic Index of Sugars Extracted from Immature Coconut Water: Case of Coconut Palms (<i>Cocos nucifera</i>L.) WAT, MYD and PB121⁺

In order to do a best stipulation on her consumption, it is necessary to know if a food provoke faintly, fairly or highly the glyceamia. The aim of this work was to evaluate the glycemic index of coconut water sugar from three coconuts varieties. So, with a cohort of 15 people, a capillary blood was collect after sugar ingestion and the glycaemia read directly on a glucometer. The result showed that the brown and white sugar from coconut sugar can be classified as low glycemic index food. Also, the glycemic indexes of white coconut water sugar are 2 to 3 more lower than that the brown sugar. The glycemic indexes of sugars vary according to the variety of coconut used. The sugars of the coconut palm (MYD) are more hyper-glycemic than those of the hybrid (PB121+) which is more hyperglycemic than the sugars of the coconut palm (WAT). Thus, with a controlled consumption, the coconut water sugars could be the sugars that are best for the health of the healthy and diabetic populations because it raises slightly the postprandial glucose.

Effect of Alligator Pepper on Litter Weight of Rats Fed on High Glycemic Index Diet

This study was carried out to find out if alligator pepper can prevent the development of fetal macrosomia in Sprague-Dawley rats fed with high glycemic index diet. Fifteen adult female Sprague-Dawley rats of proven fertility were acclimatized for a period of two weeks in a well-ventilated laboratory and fed with grower’s mash and water ad libitum. Thereafter, they were randomly placed in separate cages after which a male Sprague-Dawley rat of proven fertility was introduced into each of the cages containing the female rats. They were left in the cages for three days during, which mating was confirmed to have occurred. The male rats were then withdrawn from the female rats, which were placed in separate maternity cages. The female rats were randomly allocated to three groups A, B and C so there were 5 pregnant rats in each group. The rats in group A were fed with 50 g of grower’s mash daily while the rats in groups B and C were fed with 50 g of cooked fermented cassava respectively. All rats were given water ad libitum throughout the duration of the experiment. The rats in groups A and B were intraperitoneally injected with 13.3 ml per Kg body weight of distilled water while the rats in group C were intraperitoneally injected with 13.3 mg/Kg body weight of aqueous extract of alligator pepper respectively. They were observed for 18 - 25 days. The litters of the rats in group B had a significantly higher mean weight than the rats in group A while the litters of the rats in group C had a significantly lower mean weight than the rats in groups B. It was concluded that intraperitoneally injected aqueous extract of alligator pepper, in the first trimester of pregnancy, can prevent the development of fetal macrosomia in Sprague-Dawley rats.