Starch Digestibility And Glycemic Index Of Dough Meal From Flour Blends Ofcocoyam, Millet, Black Bean Enriched With Unripe Plantain Peel Flour:- Ekemekwe, Delight O

ABSTRACT

The study evaluated the starch digestibility and glycemic index (GI) ofdough meals from flour blends ofcocoyam, millet and black bean. The flour blends were formulated in three different proportions (55 cocoyam: 27 millet: 18 black bean, 53.6 cocoyam: 27.9 millet: 18.5 black bean, 48.9 cocoyam: 35 millet: 16.1 black bean). All the formulated flour blends were fortified with 5 g of unripe plantain peel and were subjected to starch digestibility. The commercial flour (CWF) served as the control sample. Dough meals were made from the formulated flour blends including the control and were subjected to glycemic index. The in vitro starch digestibility ofthe flour blends showed that the RDS ranged from 29.31 to 35.89, 16.59 to 25.82 for SDS, 2.10 to 2.69 for RS, 48.58 to 63.89 for TS. The findings of the study suggest that the dough meals possess low glycemic index, particularly in sample C55M27B18 (10.83). Hence, having promising antidiabetic potential in managing postprandial glucose levels.