Journal of Food Measurement and Characterization | 2021
Blood glucose lowering, glycaemic index, carbohydrate-hydrolysing enzyme inhibitory activities of potential functional food from plantain, soy-cake, rice-bran and oat-bran flour blends
Abstract
The samples, PLT (100% Plantain), PSC (Plantain 70%, Soycake 30%), PSR (Plantain 65%, Soycake 30%, Rice bran 5%), PSO (Plantain 65%, Soycake 30%, Oat bran 5%) and PSRO (Plantain 60%, Soycake 30%, Rice bran 5%, Oat bran 5%), and CNL (Cerolina—a wheat and soybean blend) were evaluated for glycaemic index (GI)/load (GL), and in vivo antidiabetic potentials. The GI (30.48–35.33) and GL (18.79–21.98) of PSR, PSO and PSRO were lower than PLT, CNL and recommended values for low GI (=\u2009<\u200955%) and GL (=\u200920%). The PSRO sample (82.72%) had the highest blood glucose reducing activity compared to other blends, PLT and Cerolina. This study established that PSRO (60% plantain, 30% soycake, 5% rice bran, 5% oat bran) exhibited low glycaemic index, glycaemic load, and high blood glucose lowering potential. Hence, PSRO may be suitable as a functional food for the prevention and treatment of Type-2 diabetes.