Cariogenicity of Traditional African Foodstuffs (Maize, Beans, Sorghum, Brown Bread) on Rat Caries
- 1 January 1988
- journal article
- research article
- Published by S. Karger AG in Caries Research
- Vol. 22 (4) , 242-245
- https://doi.org/10.1159/000261114
Abstract
The cariogenicity of the following traditional African foods was tested in a rat model system; cooked maize and beans, cooked maize and spinach, uncooked and cooked sorghum, both plus 20% sucrose and brown bread, as well as a control (wheat starch plus 50% sucrose). Plaque extent was low in all the test groups and caries incidence was almost zero in all groups except for the cooked wheat starch and 50% sucrose group. Comparison to earlier results suggests a possible cariostatic effect of sorghum but not for the other traditional foods.Keywords
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