American Journal of Food Science and Technology
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American Journal of Food Science and Technology. 2014, 2(3), 98-102
DOI: 10.12691/ajfst-2-3-4
Open AccessArticle

Functionality of Aframomum Danielli Seed Powder Extract in Glycemic Load of Soymilk-Based Juice

A.O. Dauda1, and G.O Adegoke1

1Department of Food Technology, University of Ibadan, Ibadan, Oyo State, Nigeria, West Africa

Pub. Date: July 04, 2014

Cite this paper:
A.O. Dauda and G.O Adegoke. Functionality of Aframomum Danielli Seed Powder Extract in Glycemic Load of Soymilk-Based Juice. American Journal of Food Science and Technology. 2014; 2(3):98-102. doi: 10.12691/ajfst-2-3-4


Spices are important supplements added to food as flavouring agents and/or a preservative and have been in use all over the world for thousands of years. Various additives have been utilised over the years to spice our food products. Synthetic additives, which have been in use, have come with various side effects, hence the need to shift focus to the use of natural ones. Research into the production and utilization of indigenous food additives on a large scale has not been undertaken in Nigeria. Even its utilization in food products to prevent or reduce food related ailments or diseases have not really been done. This present work investigates the health benefits of the spice’s extract on the glycemic load (GL) of the juice to consumers. Standard method was used for extraction of juice from carrot, watermelon and pawpaw. Standard method was equally used for the proximate composition (moisture content, protein, fat, carbohydrate, crude fibre and ash), while soymilk was made from soybeans under laboratory condition. The juices from the vegetable (carrot), fruits (watermelon and pawpaw), and soymilk were blended in equal ratios and thereafter treated with A. danielli extract (1g-3g). Glycemic load (GL) of the samples was determined by multiplying the weighted average of the glycemic indexes (GIs) of the mixed meal by the available carbohydrate and dividing the product by 100. Available carbohydrate was determined by subtracting the fibre content from the total carbohydrate. GL of untreated samples was 10.26, while treated samples recorded low values (6.11-7.20). Standard values were 1-10, low GL; 10.1-20, medium GL; above 20.1 and above, high GL. The outcome of the work could assist in utilising local spices for the full benefit of consumers.

A. danielli soymilk-based juice glycemic load proximate analysis

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