DIETARY FIBRE POTENTIALS OF SOME SELECTED FLOURS AND THEIR EFFECT ON BLOOD GLUCOSE AND SERUM CHOLESTEROL REDUCTION (Published)
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
DIETARY FIBRE POTENTIALS OF SOME SELECTED FLOURS AND THEIR EFFECT ON BLOOD GLUCOSE AND SERUM CHOLESTEROL REDUCTION (Review Completed - Accepted)
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
Effects of Various Processing Methods of Ripe and Unripe Plantain Diets on Blood Glucose Level (Published)
Ripe and unripe plantain was processed by frying, roasting and boiling. 30 human volunteers consumed individually 161g of different plantain diets prepared equivalent to 50g available carbohydrate or glucose after 10-12 hours over night fast. The venous blood samples were drawn at 30 minutes intervals for 2 hours after fasting blood glucose test. Using the glucose oxidase method, the blood glucose levels after feeding were determined. The areas under curve were calculated by trapezoid method. The glycemic index values for ripe plantain were found to be 56,54 and 55 for fried, boiled and roasted respectively while the glycemic indices for unripe plantain diets where 46, 44 and 46. For fried, boiled and roasted respectively. There were significant differences (P <0.05) in the glycemic indices of ripe and unripe plantain diets although both ripe and unripe plantain diets are within the low glycemic index range. Looking at the different processing methods the results of this study suggest that boiled unripe plantain has more promising control effect on blood glucose level and better glycemic control in carbohydrate related metabolic disorders than other processing methods.
Keywords: Blood glucose, Glycemic index, Plantain diets, Processing
Effects of Various Processing Methods of Ripe and Unripe Plantain Diets on Blood Glucose Level (Published)
Ripe and unripe plantain was processed by frying, roasting and boiling. 30 human volunteers consumed individually 161g of different plantain diets prepared equivalent to 50g available carbohydrate or glucose after 10-12 hours over night fast. The venous blood samples were drawn at 30 minutes intervals for 2 hours after fasting blood glucose test. Using the glucose oxidase method, the blood glucose levels after feeding were determined. The areas under curve were calculated by trapezoid method. The glycemic index values for ripe plantain were found to be 56,54 and 55 for fried, boiled and roasted respectively while the glycemic indices for unripe plantain diets where 46, 44 and 46. For fried, boiled and roasted respectively. There were significant differences (P <0.05) in the glycemic indices of ripe and unripe plantain diets although both ripe and unripe plantain diets are within the low glycemic index range. Looking at the different processing methods the results of this study suggest that boiled unripe plantain has more promising control effect on blood glucose level and better glycemic control in carbohydrate related metabolic disorders than other processing methods
Keywords: Blood glucose, Glycemic index, Plantain diets, Processing
