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Blood glucose lowering, glycaemic index, carbohydrate-hydrolysing enzyme inhibitory activities of potential functional food from plantain, soy-cake, rice-bran and oat-bran flour blends

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Abstract

The samples, PLT (100% Plantain), PSC (Plantain 70%, Soycake 30%), PSR (Plantain 65%, Soycake 30%, Rice bran 5%), PSO (Plantain 65%, Soycake 30%, Oat bran 5%) and PSRO (Plantain 60%, Soycake 30%, Rice bran 5%, Oat bran 5%), and CNL (Cerolina—a wheat and soybean blend) were evaluated for glycaemic index (GI)/load (GL), and in vivo antidiabetic potentials. The GI (30.48–35.33) and GL (18.79–21.98) of PSR, PSO and PSRO were lower than PLT, CNL and recommended values for low GI (= < 55%) and GL (= 20%). The PSRO sample (82.72%) had the highest blood glucose reducing activity compared to other blends, PLT and Cerolina. This study established that PSRO (60% plantain, 30% soycake, 5% rice bran, 5% oat bran) exhibited low glycaemic index, glycaemic load, and high blood glucose lowering potential. Hence, PSRO may be suitable as a functional food for the prevention and treatment of Type-2 diabetes.

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Data are available on request from authors’.

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Acknowledgements

The authors wish to acknowledge Richardson Milling Limited, Portage La Prairie, Manitoba (MB), Canada, for the donation of oat-bran flour sample for the research. Also, to appreciate the Tertiary Education Trust Fund (TETFUND) of the Federal Government of Nigeria for granting Prof. Tayo Nathaniel Fagbemi, of Food Science and Technology Department and his group, Federal University of Technology Akure, Nigeria the research fund and support to carry out this research (VCPU/TETFund/155C).

Funding

Research funds was received from Tertiary Education Trust Fund (TETFUND) of the Federal Government of Nigeria.

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Authors and Affiliations

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

    Timilehin David Oluwajuyitan, Oluwole Steve Ijarotimi & Tayo Nathaniel Fagbemi

  2. Department of Biochemistry, Federal University of Technology, Akure, Nigeria

    Ganiyu Oboh

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  1. Timilehin David Oluwajuyitan
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  3. Tayo Nathaniel Fagbemi
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OSI & TNF designed the research; while implementation of the research, OSI and TDO did data analyses and manuscript preparation.

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Correspondence to Timilehin David Oluwajuyitan.

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The experiment on the animals were conducted in accordance with the laws and regulations as regards animal use and was approved by the Ethical Committee of School of Agriculture and Agricultural Technology, Federal University of Technology Akure, Nigeria (approval number FUTA/SAAT/2018/021).

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Oluwajuyitan, T.D., Ijarotimi, O.S., Fagbemi, T.N. et al. Blood glucose lowering, glycaemic index, carbohydrate-hydrolysing enzyme inhibitory activities of potential functional food from plantain, soy-cake, rice-bran and oat-bran flour blends. Food Measure 15, 3761–3769 (2021). https://doi.org/10.1007/s11694-021-00954-2

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