Physicochemical, sensory evaluation and glycemic effect of biscuit produced from Acha (Digitaria exilis)/red kidney bean (Phaseolus vulgaris)/unripe plantain (Musa paradisiacal) blends on normoglycemic adults

Abstract

Background: The use of indigenous crops in formulation of products for the management of diabetes is imperative.

Objective: The study evaluated the chemical composition, functional and sensory evaluation of acha (Digitaria exilis) based biscuit enriched with red kidney bean (Phaseolus vulgaris) and unripe plantain (Musa paradisiaca) flours and its glycemic effect on normoglycemic adults.

Methods: Acha, unripe plantain and red kidney bean flours were produced and blended in the ratios of 70:10:20 (AB2) and 70:15:15 (AB3) to obtain composite flour, 100%acha (AB1) and 100% wheat (WB) were also produced. Available carbohydrate of the composite flours was analyzed of the using the enzymatic method. Chemical and functional properties of the biscuits were analyzed using standard methods. The formulated biscuits were fed to normoglycemic adults to determine their effect on postprandial blood glucose. Glycemic control was carried using ACCU –CHEK, glucometer. Data was analyzed using SPSS version 21 for means and standard deviation. ANOVA and Duncan New Multiple Range Test were used to compare and separate the means, respectively. p < 0.05 was set to be significant.

Results: Proximate composition of the biscuits ranged from 10.60 to 15.13% for protein, 4.19-6.55 for crude fibre, and 54.88% to 59.10% for Carbohydrate. Biscuits produced from 100% wheat (WB) and AB2 had the best sensory evaluation scores. The glycemic indices were found to be 55.11%, 41.60% and 49.31% for AB1, AB2 and AB3, respectively.

Conclusion: The values of the formulated biscuits recorded scored well for low glycemic index which invariably posits that the biscuit would be a good diabetic snack.

Keywords: Acha-based biscuits; physicochemical, sensory, evaluation; glycemic effect