Nutritional assessment, glycemic indices and anti-diabetic potentials of dough meal generated from optimized blends of matured plantain, soya cake and wheat bran flours.

Abstract

Management of blood glucose levels associated with type 2 diabetes using nutrients derived from food without having a harmful effect on one's health is gradually gaining research interest. Plantain dough meal blends were developed using optimal mixture design of response surface methodology (RSM). The optimum blends based on the protein and crude fibre contents were as follows: PSW1: mature plantain 70.0% + soya cake 25.0% + wheat bran 5.0%; PSW2: mature plantain 68.0% + soya cake 23.0% + wheat bran 9.00%; PSW3: mature plantain 69.0% + soya cake 24.0% + wheat bran 7.0%, while 100% mature plantain flour (PLNT) and cerolina were used as controls. The nutritional value, amino acid profile, pasting properties, α-amylase, α-glucosidase inhibition potential, in-vitro glycemic index and consumer acceptability were determined using standard methods. Results showed that the inclusion of soya cake and wheat bran significantly increased (P < 0.05) protein 14.08 g/100 g and fibre 3.02 g/100 g as observed. Significant higher (P < 0.05) branched chain and aromatic amino acids were observed in the composite dough meal compared to PLNT. The peak viscosity (Pv), trough viscosity (Tv) and final viscosity (Fv) are lower in dough meal blends with increase in incorporation of soya cake and wheat bran. PSW3 showed the highest essential amino acid index, predicted biological value, α-glucosidase, α-amylase inhibition and lowest estimated glycaemic index at (P ≤ 0.05). Hence, the study established that PSW3 showed the best potentials to modulate blood sugar level.

Keywords

• Dough meal, Amino acids, Glycaemic indices
• α-Amylase inhibition, α-Glucosidase inhibition