Amino Acids Profile,Glyceamic Index/load, <i>In-vitro</i> Antioxidant and Sensory Attributes of Optimized Dough Meal from the Blends of Plantain, Soycake and Rice-bran Flours
Ayo Oluwadunsin Olugbuyi, Sunday A. Malomo, Oluwole Steve Ijarotimi, Tayo Nathaniel Fagbemi
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.