| Literature DB >> 31377978 |
Funmilayo J Gbenga-Fabusiwa1,2, E P Oladele3, G Oboh4, S A Adefegha4, O F Fabusiwa5, P O Osho6, A Enikuomehin6, A A Oshodi3.
Abstract
This study evaluated the glycemic response to pigeon pea (PP) - wheat flour (WF) composite biscuits by diabetic patients. Biscuits were produced from flour made from the mixture of WF and PP flour in the proportion of 100:0 (100 - PP), 75:25 (75-PP), 50:50 (50-PP), 25:75 (25-PP), and 0:100 (WF), 4.5% ginger was used as flavor. Sensory evaluation revealed that 100-PP (6.54 ± 0.05) had highest acceptability and palatability attributes (p < 0.05). Glycemic index (GI) and glycemic load (GL) of the biscuits ranged from 100 - PP (41.36 ± 0.30) to CAB (79.89 ± 1.00) and 100-PP (10.57 ± 0.01) to CAB (30.70 ± 0.40), respectively. All the composite biscuits had low GI < 60 and GL < 20. Composite biscuit may suggest a cheap, adequate and safe supplementary diet for diabetic patients.Entities:
Keywords: Biscuits; Diabetes; Glycemic index; Pigeon-pea; Sensory evaluation
Mesh：
Year: 2019 PMID： 31377978 DOI： 10.1007/s11130-019-00758-2
Source DB: PubMed Journal: Plant Foods Hum Nutr ISSN： 0921-9668 Impact factor: 3.921