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Assessment of nutritional quality, glycaemic index, antidiabetic and sensory properties of plantain (Musa paradisiaca)-based functional dough meals

Journal of Food Science and Technology volume 53, pages 3865–3875 (2016)Cite this article

Abstract

Nutrition transition to high energy-dense foods has been implicated as the major causes of diet related diseases. Plantain-based dough meals supplemented with soybean cake and cassava fibre were developed by combining them in different proportions using response surface methodology. The flour blends were analyzed for the nutritional composition while the glycaemic index, antidiabetic potentials and protein digestibility of the dough meals were determined in wistar rats. The nutritional and essential amino acid contents of the flour blends were comparable to that of cerolina (a commercially available food product commonly recommended for diabetic patients). The rats fed with the formulated dough meals had lower glycaemic index and glycaemic load, and the blood glucose was significantly reduced compared to cerolina and metformin (a synthetic antidiabetic drug). All the plantain-based dough meals were comparable to cerolina and metformin in terms of nutritional quality and blood glycaemic control activities, respectively. Hence, the formulated plantain-based dough meals have potential to be used for the prevention and management of diabetes mellitus.

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Authors and Affiliations

  1. Department of Food Science and Technology, The Federal University of Technology, PMB 704, Akure, Nigeria

    Opeyemi Famakin, Akindele Fatoyinbo, Oluwole Steve Ijarotimi, Adebanjo Ayobamidele Badejo & Tayo Nathaniel Fagbemi

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  1. Opeyemi Famakin
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  2. Akindele Fatoyinbo
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  3. Oluwole Steve Ijarotimi
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  4. Adebanjo Ayobamidele Badejo
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  5. Tayo Nathaniel Fagbemi
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Correspondence to Tayo Nathaniel Fagbemi.

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Famakin, O., Fatoyinbo, A., Ijarotimi, O.S. et al. Assessment of nutritional quality, glycaemic index, antidiabetic and sensory properties of plantain (Musa paradisiaca)-based functional dough meals. J Food Sci Technol 53, 3865–3875 (2016). https://doi.org/10.1007/s13197-016-2357-y

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  • DOI: https://doi.org/10.1007/s13197-016-2357-y

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