Dietary Fibre, In-vitro Starch Hydrolysis and Prediction of Glycaemic Indices of Plantain Amala Prepared from Composite Plantain Moringa Seed Flour Blends

Wabali V.C^1, and Jike-Wai O.¹

¹Department of Food, Nutrition and Home Science, Faculty of Agriculture, University of Port –Harcourt, P.M.B. 5323, Port Harcourt, Nigeria

Cite this paper:
Wabali V.C and Jike-Wai O.. Dietary Fibre, In-vitro Starch Hydrolysis and Prediction of Glycaemic Indices of Plantain Amala Prepared from Composite Plantain Moringa Seed Flour Blends. American Journal of Food and Nutrition. 2022; 10(3):72-76. doi: 10.12691/ajfn-10-3-2

Abstract

This study seeks to formulate and produce a composite product from plantain and Moringa seed flour, determine dietary fiber content, in-vitro starch hydrolysis and prediction of glycemic indices. Plantain and Moringa seed were processed into and different formulations (A= PF 400:0 MSF, B= PF 380:20 MSF, C= PF 360:40 MSF, D= PF 340:60 MSF) of the flour was used in producing Plantain Amala. The product was evaluated for dietary fibre content, in vitro starch hydrolysis and prediction of glycaemic indices. Results of dietary fibre indicated that the control sample had a significantly higher (p≥0.05) value of 12.34%. In-vitro starch hydrolysis showed that sample D had a lower amount of starch hydrolysed 30.37% after 120 mins of digestion. The results revealed that product (Plantain Amala) sample D containing 15% moringa seed flour showed significantly lower values in Equilibrium concentration 37.75, hydrolysis index 31.60, Area under the curve 9183, and a predicted glycaemic index value of 57.05.

Keywords:
in vitro starch hydrolysis glycaemic index equilibrium concentration hydrolysis index Plantain Amala

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