DIETARY FIBRE POTENTIALS OF SOME SELECTED FLOURS AND THEIR EFFECT ON BLOOD GLUCOSE AND SERUM CHOLESTEROL REDUCTION

Abstract

Three different flours were produced from unripe Plantain fruit, Okara (residue from soy milk production) and Detarium microcarpum and analysed for dietary fibre. The flours were incorporated in a standard diet which was fed albino rat for bioassay study. The flours were found to be very rich in dietary fibre with Detarium microcarpum showing the highest (P < 0.05) level of dietary fibre (78.6%) followed by Okara (24.4%) and then Plantain (6.6%). Diet formulated with Plantain flour supplemented with 5% Detarium microcarpum flour reduced blood glucose level from 356mg/dl to 113mg/dl while diet formulated with Plantain flour supplemented with 5% Okara flour reduced blood glucose level from 539mg/dl to 116mg/dl. The total cholesterol, low density lipoprotein (LDL) cholesterol and high density lipoprotein (HDL) cholesterol of the rats fed diet supplemented with 5% Detarium microcarpum flour and 5% Okara flour were lower than those of the normal control.

Keywords: Blood glucose, Detarium microcarpum, Dietary fibre, Okara flour, Plantain flour, Serum Cholesterol

Unique Article ID: EJFST-120

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