Nutritional, Functional and Sensory Characteristics of Swallow Foods Produced from Unripe Plantain and White Beans Composite Flour Blends

Abstract

Swallow food with high glycaemic index is detrimental to the health of people with type-2 diabetics, food products that may increase choice of food is important to allow varieties for type-2 diabetics individual. This study focused on affordable and functional food with low glycaemic index for every individual with restricted food choice. Composite flour product from plantain and beans of various blends were prepared in ratio 90:10; 80:20; 70:30; 60:40. The nutritional values in form of proximate, mineral content, glysaemic index, functional composition and sensory evaluation were investigated. The nutritional value: moisture; protein; crude fat; fibre; ash; carbohydrate contents respectively in % were: (6.03-8.95); (5.86-7.29); (3.09-6.13); (1.00-1.41); (3.28-3.60); (74.90-78.90). Mineral content including: calcium; potassium; magnesium and iron in ppm respectively were in the range: (39.15-52.90); (36.85-62.00); (23.75-27.15); (1.09-1.16). Rapid digestible starch; (34.66-57.07), slow digestible starch; (14.59-16.26); resistant starch; (14.91-16.62), glycaemic index: 51.41-66.68), glycaemic load: (43.99-53.86). Functional proper: water holding capacity; (18.75-21.00), swelling capacity; (36.35-63.17), bulk density; (0.77-0.84). Sensory evaluation overall value ranged from 7.05-7.89, which indicated Sample as the best when reconstituted. The development of functional foods from blends of plantain and beans flour has shown great potential in addressing nutritional deficiencies of flour, when obtained from one source. The findings indicated that the blended flours can be used to create high-protein, high-fiber, and nutrient-dense food products that are rich in resistant starch which helps to lower glycaemic index.