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

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 plantainbased 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.

Nutritional composition, antidiabetic and antilipidemic potentials of flour blends made from unripe plantain, soybean cake, and rice bran

“…Plantain and banana are economic crops and important staple foods in many countries in Central and West Africa, Asia, and Latin America. When processed into flour it is used traditionally for preparation of gruel which is made by mixing the flour with appropriate quantities of boiling water to form a thick paste (Badejo, Osunlakin, Famakinwa, Idowu, & Fagbemi, ; Famakin, Fatoyinbo, Ijarotimi, Badejo, & Fagbemi, ). Unripe plantain is rich in indigestible carbohydrates starch and the flour contains resistance starch type 2 (RS2), which are native uncooked granules whose crystallinity makes them scarcely susceptible to hydrolysis (Sarawong, Schoenlechner, Sekiguchi, Berghofer, & Ng, ; Tribess et al, ).…”

“…With the current awareness on healthy feeding, there has been an increase in the demand for functional food products among consumers. Combinations of locally available and adaptable raw materials have been praised as alternatives to the expensive commercial functional foods (Badejo et al, ; Famakin et al, ). The current study seeks to explore the synergistic effects of combining unripe plantain, rice bran, and soybean cake in the production of functional dough meals that can be used in the management of diabetes mellitus and reduction of blood cholesterol.…”

Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia

“…For example, buckwheat flour is commonly used in Japan and Korea to make buckwheat noodles (soba; GI = 56 r ) (Sugiyama, Tang, Wakaki, & Koyama, 2003), which has a lower GI than wheat noodles (ramen; GI = 70 r ). Novel or unconventional sources of flours such as plantain (green banana) (Famakin, Fatoyinbo, Ijarotimi, Badejo, & Fagbemi, 2016) or purple yam flour (Liu et al, 2019) with lower starch digestibility have also been gaining interest. Replacing wheat flour, as popularly done in gluten-free foods, is generally more challenging as the functionality of gluten (protein) is very specific and uniquely found in wheat flours.…”

Modelling Chemical Preservation of Plantain Hybrid Fruits

“…The annual harvest of plantain and banana is approximately 145 million tonnes worldwide and ranks among the 10-top staple foods of the developing world (Ortiz and Swennen, 2014). The unripe fruit is usually cooked and eaten by people affected with diabetes (Odenigbo et al, 2013;Famakin et al, 2016) due to its low sugar content. The micronutrients of plantain include potassium, Lascorbic acid, alpha-carotene and beta-carotene (Avallone et al, 2009).…”