In-Vitro Starch Hydrolysis and Prediction of Glycaemic Indices of Biscuits Produced from Wheat, African Walnut and Moringa Seed Flour Blends

In-Vitro Starch Hydrolysis and Prediction of Glycaemic Indices of Biscuits Produced from Wheat, African Walnut and Moringa Seed Flour Blends

Wabali, Victor Chigozie1, Giami, Sunday Yortee2, Kiin-Kabari, David Barine2* and Akusu, Ohwesiri Monday2

1Department of Food, Home Science and Nutrition, Faculty of Agriculture, University of Port Harcourt, Rivers State, Nigeria. 2Department of Food Science and Technology, Faculty of Agriculture, Rivers State University, Nkpolu-Oroworukwo, Port Harcourt, Nigeria.

International Journal of Food and Nutrition Research

African walnut and moringa seed were procured and processed into flours. Biscuits were thus produced from different blends of wheat flour (WHF), African walnut flour (AWF) and moringa seed flour (MSF) in the ratios of (WHT:AWF:MSF) 100:0:0, 77.5:20:2.5, 75:20:5, 72.5:20:7.5, 70:20:10, 90:0:10, 80:20:0 and labelled from A to G, respectively. The produced biscuits were evaluated for dietary fibre content, in-vitro starch hydrolysis and predicted glycaemic indices. The results of dietary fibre content of the biscuits revealed that sample E was significantly higher with a value of 0.72g compare to other samples. Dietary fibre content of the biscuits increased as the level of substitution with moringa seed flour increased. Results of the in-vitro starch hydrolysis of the biscuits showed that the percentage starch hydrolysed reached its peak at 120 min of digestion and after which, a reduction steps in as digestion time increases. Equilibrium concentration, hydrolysis index and predicted glycaemic indices of the biscuits reduced as the level of substitution of moringa seed flour increased. It revealed sample E with Equilibrium concentration value of 48.06, hydrolysis index of 51.66% and predicted glycaemic index of 68.07. Thus, the blends of 70:20:10 (WHT:AWF:MSF) which represented sample E could be used as medium glycaemic index food.

Keywords: Dietary fibre; Starch hydrolysis; Glycaemic index; Biscuits; Moringa seed; African Walnut

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How to cite this article:
Wabali, Victor Chigozie, Giami, Sunday Yortee, Kiin-Kabari, David Barine and Akusu, Ohwesiri Monday. In-Vitro Starch Hydrolysis and Prediction of Glycaemic Indices of Biscuits Produced from Wheat, African Walnut and Moringa Seed Flour Blends. International Journal of Food and Nutrition Research, 2020; 4:37. DOI:10.28933/ijfnr-2020-07-2505


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