The combined inhibition of sucrase activity and of glucose transport observed in vitro was sufficient to modify digestion of low doses of sucrose in healthy volunteers. In comparison, the weak inhibition of α-amylase by OLE was not enough to modify blood sugar when consumed with a starch-rich food, suggesting that a threshold potency is required for inhibition of digestive enzymes in order to translate into in vivo effects.

This study sought to investigate the sensory qualities, nutritional properties, and glycemic response of biscuits produced from pigeon pea (PP)-wheat flour (WF) in apparently healthy human subjects.Biscuits were produced by substituting WF with PP flour in the proportion of 100:0 (WF), 75:25 (PP-25), 50:50 (PP-50), 25:75 (PP-75), and 0:100 (PP-100) fortified with ginger (4.5%). Sensory evaluation revealed no significant difference (p < .05) between the biscuits in terms of aroma, color, and texture while a significant (p < .05) increase in taste and general acceptability was observed in (25% PP), and (WF) biscuits when compared to the PP composite biscuits. The results revealed that composite biscuits are rich in crude fiber, protein, and amylose, but have low glycemic index coupled with low sugar/starch and amylopectin. This suggests that PP supplementation in biscuit production may suggest a cheap and high-quality substitute for WF in confectioneries.

No abstract

This study investigated the phenolic content and antioxidant activities of biscuits produced from pigeon pea-wheat flour. Biscuits were produced by substituting wheat flour (WF) with pigeon pea flour (PP) in proportions of 100:0 (WF), 75:25 (25-PP), 50:50 (50-PP), 25:75 (75-PP), and 0:100 (100-PP) and fortified with ginger (4.5%). Aqueous extracts of flour and biscuit blends were prepared by dissolving each sample in distilled water (1:100 w/v), after which clear supernatant was obtained prior to analyses of phenolic content and antioxidant activities. The result revealed that the flour blends had higher total phenol and flavonoid contents as well as higher antioxidant activities than the biscuit blends. However, 100-PP flour and 100-PP biscuit blends had the highest phenolic content and antioxidant activities in comparison with their respective blends. This result suggests that the pigeon pea-wheat flour and biscuit blends could serve as cheap functional foods. Practical applicationsPigeon pea is a highly nutritious legume seed but its consumption is limited due to the presence of antinutritional factors and its hard-to-cook nature. The composite biscuits produced from pigeon pea-wheat flour are rich in polyphenols and have high antioxidant activities as well as lower antinutrient contents. Therefore, these could serve as functional food. However, to encourage the consumption of the underutilized pigeon pea, the composite flour as well as the composite biscuits could be produced on a large scale as cheap, adequate, and available functional food. This will also encourage the overall cultivation and consumption of the food crop.

Background and aim of the study: Plantains can be eaten in various forms providing a good