%0 Journal Article %T Glycemic Responses of Food Formulations Based on White Rice and White Bean %A Assita Yao %A Jean-Brice Gbakayoro %A Cyrille Tan %A Anselme N¡¯guessan %A Jocelyne Danho %A Frank Kouassi %A Ad¨¦la£¿de Hu¨¦ %A Pierre Koffi-Dago %A Mory Traor¨¦ %A Salahoudine Maman %A Jacko Abodo %A Albarin Gbogouri %J Food and Nutrition Sciences %P 225-232 %@ 2157-9458 %D 2023 %I Scientific Research Publishing %R 10.4236/fns.2023.143015 %X 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. %K White Rice %K White Bean %K Food Formulation %K Glycemic Response %U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=123812