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Glycemic Response in Diabetic Subjects to Biscuits Produced from Blends of Pigeon Pea and Wheat Flour

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Abstract

This study evaluated the glycemic response to pigeon pea (PP) – wheat flour (WF) composite biscuits by diabetic patients. Biscuits were produced from flour made from the mixture of WF and PP flour in the proportion of 100:0 (100 - PP), 75:25 (75-PP), 50:50 (50-PP), 25:75 (25-PP), and 0:100 (WF), 4.5% ginger was used as flavor. Sensory evaluation revealed that 100-PP (6.54 ± 0.05) had highest acceptability and palatability attributes (p < 0.05). Glycemic index (GI) and glycemic load (GL) of the biscuits ranged from 100 – PP (41.36 ± 0.30) to CAB (79.89 ± 1.00) and 100-PP (10.57 ± 0.01) to CAB (30.70 ± 0.40), respectively. All the composite biscuits had low GI < 60 and GL < 20. Composite biscuit may suggest a cheap, adequate and safe supplementary diet for diabetic patients.

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Abbreviations

PP:

Pigeon pea

WF:

Wheat flour

CAB:

Commercially available biscuits

BMI:

Body mass index

DHG:

Diabetic human group

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Acknowledgements

The researchers appreciate all the clinical team and the diabetic patients of out-patient medical ward of Ondo State Specialist Hospital, Akure for participating in this study.

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Authors and Affiliations

  1. Department of Chemistry, University of Medical Sciences, Ondo, Nigeria

    Funmilayo J. Gbenga-Fabusiwa

  2. Department of Chemistry, Federal University of Technology, Akure, Nigeria

    Funmilayo J. Gbenga-Fabusiwa, E. P. Oladele & A. A. Oshodi

  3. Department of Biochemistry, Federal University of Technology, Akure, Nigeria

    G. Oboh & S. A. Adefegha

  4. Ondo State Primary Health Care Development Board, Oke – Eda, Akure, Nigeria

    O. F. Fabusiwa

  5. Ondo State Specialist Hospital, Akure, Nigeria

    P. O. Osho & A. Enikuomehin

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  1. Funmilayo J. Gbenga-Fabusiwa
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  2. E. P. Oladele
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  3. G. Oboh
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  4. S. A. Adefegha
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  5. O. F. Fabusiwa
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  8. A. A. Oshodi
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Correspondence to Funmilayo J. Gbenga-Fabusiwa.

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Gbenga-Fabusiwa, F.J., Oladele, E.P., Oboh, G. et al. Glycemic Response in Diabetic Subjects to Biscuits Produced from Blends of Pigeon Pea and Wheat Flour. Plant Foods Hum Nutr 74, 553–559 (2019). https://doi.org/10.1007/s11130-019-00758-2

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