Recent data gathered from optimization of dockounou-cake manufacturing process parameters showed that an optimized dockounou could be a better way to add value to overripe plantain. But, to date, there is no scientific data about glycemic properties on this food, which is integrated into urban food habits. We performed a nutritional characterization and glycemic index/load (GI/GL) of these plantain-based dishes. In addition, we investigated a glucidic profiling, whose presence in dishes has been scarcely investigated so far. Overall, there were no considerable variations in the nutritional composition, except for the ash and carbohydrate components. The following values were obtained for the carbohydrate component (g/100g): starch (32.4-33.7); sucrose (4.1-8.8); glucose (20.1-20.7); fructose (21.1-22.6); soluble fibre (2.5-2.5) and insoluble fibre (6.9-6.9). GI/GL values were 79/20.4 for optimized dockounou and 81/21.3 for traditional dockounou. The results confirmed that these foods are a good source of carbohydrate, especially in the glucose fraction and energy. However, the high levels of GI and GL implies consumption in moderation.