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

Abstract

Life style and diet are the major causes of the astronomic increase in the number of people living with diabetes mellitus in the developing countries. With the cost of treatments beyond the reach of many, this study aims at using cheap and locally available materials-unripe plantain, rice bran, and soybean cake, to develop functional dough meals and assess their potential for the management of the disease. After preliminary testing, three different blends were selected for high protein and crude fiber contents and used for further analyses. The essential amino acid (40.2-41.5%) of the formulated diets surpasses the 39% recommended for ideal protein food. The dough meals lowered blood glucose by 76% in diabetic rats while stabilizing the lipid profiles of the animals to normal physiological range. Sensory evaluation showed wide acceptance among consumers and highly recommended for the rural poor living with burden of the disease. Practical applicationsThe use of easily accessible and cheap food material will be an effective tool in managing the burden of diabetes ravaging many in the developing countries. The combination of plantain, soybean cake, and rice bran was able to produce functional dough with good nutritional composition, pasting properties, and antidiabetic potential; lowering serum glucose of diabetic rats by more than 70%. Thus, the developed functional dough will be a promising diet that can be recommended for patients with low income suffering from diabetes, especially in Sub-Saharan Africa. K E Y W O R D Santinutritional factors, blood glucose, cholesterol, diabetes mellitus, dough meal

Nutritional, biochemical and organoleptic properties of high protein-fibre functional foods developed from plantain, defatted soybean, rice-bran and oat-bran flour

“…The protein contents of the formulated food samples were significantly ( p = 0.03) higher than 100% plantain flour (5 g/100g), but comparable to that of Cerolina (17.9 g/100g). This result agreed with similar studies (Famakin et al , 2016; Odebode et al , 2017; Oluwajuyitan and Ijarotimi, 2019), which reported that the protein content of plantain-based dough meals was increased on the inclusion of soycake flour. Evidences have shown that combination of two or more food materials such as cereals and legumes usually increased nutritional properties of the final food products (Tsehayneh et al , 2020).…”

Nutritional quality of formulated complementary diet from defatted almond seed, yellow maize and quality protein maize flours

“…Although, the rats fed with dried germinated QPM (DGQPM) sample have better protein contents and weights of internal organs when compared with those fed on fermented high QPM (FHQPM) sample but the current data generally revealed that the formulated diets did not result in abnormal development of the vital organs of the rats. Similar observations of no-toxic and high-safe consumption effects were previously reported on the rats fed with soybean-cowpea tempe-maize-based (Osundahunsi and Aworh 2003), cassava-based (Onabanjo et al 2008) and unripe plantain-soybean cake-rice bran-based (Odebode et al 2017) complementary diets.…”

“…A total of thirty (30) weanling Wister albino rats purchased from Department of Biochemistry, Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria were used for the experiment according to the methods of Odebode et al (2017). Before the arrival of the rats, the rat house and cages were properly cleaned and disinfected using disinfectant.…”

Nutritional quality, functional property and acceptability of maize (Zea mays) based complementary foods enriched with defatted groundnut (Arachis hypogea L.) and ginger (Zinger officinale Roscoe) powder in Wistar rats

“…The rats were individually housed in metabolic cages, and fed on weighed experimental diets and water ad libitum for 28 days. The anthropometric measurements, i.e., length (cm) and weight (g) of the rats were measured at 3 days interval during the experimental periods (Odebode et al 2017). The following anthropometrical indices were used to determine the growth pattern of the rats, i.e., length-for-age (stunting) and weight-for-age (underweight).…”