Amino Acids Profile,Glyceamic Index/load, In-vitro Antioxidant and Sensory Attributes of Optimized Dough Meal from the Blends of Plantain, Soycake and Rice-bran Flours

ABSTRACT

Nutritional therapy is being embraced in the control of metabolic disorders such as diabetes mellitus instead of orthodox drugs. This research was aimed at ascertaining the physico-chemical composition and blood sugar reducing potential of dough meal from optimized unripe plantain, soycake and rice bran flour blends PSRF (60% plantain, 25% soycake, and 15% rice-bran). The 100% plantain flour (PLTF) and cerolina flour (CERF) served as control. Their respective dough meals (PSRD, PLTD and CERD) were obtained by stirring in boiling water. Physico-chemical properties and blood sugar reducing potential were determined. PSRD has high anti-oxidative activities, glycemic index and load of 38% and 28% respectively and ability to reduce blood sugar of diabetic rats hence, has potential as dietary intervention in modulating type 2 diabetes mellitus and oxidative stress.

KEYWORDS:

• Optimized dough meal
• glycemic index
• antioxidative activity
• essential nutrients

Acknowledgments

The authors would like to acknowledge and appreciate the Laboratory staff of the Department of Food Science and Technology as well as Department of Biochemistry of the Federal University of Technology, Akure, Nigeria.

Availability of Data and Materials

Data are available upon request by contacting the authors.

Contributions

Olugbuyi, A.O. conducted the experiments, analyzed the data as well as prepared the draft of the manuscript. Malomo, S.A. thoroughly read and edited the manuscript. Ijarotimi, O.S.co-supervised the research work and edited the manuscript. Fagbemi, T.N. designed the experiment, supervised the study, read and edited the manuscript. The authors read and approved the final manuscript.

Disclosure statement

No potential conflict of interest was reported by the author(s).