Development of Dietary Fiber Rich Multi Legumes Flake Mix

Abstract

Consumption of dietary fiber rich food has shown many health benefits against a range of disorders including obesity, type 2 diabetes mellitus and colon cancer. Total dietary fiber (TDF) is composed of two; soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). Legumes are rich source of dietary fiber and resistant starch (RS). In addition, legume starch has low predicted glycemic index (pGI). This study was carried out to develop a dietary fiber rich multi legumes flake mix with low predicted glycemic index from selected legume varieties in Sri Lanka. Accordingly, 04 legumes such as mung bean, cowpea, soybean and horse gram were used. The multi legumes flake mix was prepared in 3 different formulae (F1, F2, and F3) by using sorghum (50%) as the base. Different legume proportions of soybean: horse gram: cowpea and mung bean in those formulae were F1-5%, 20%, 15%, 10%, F2-10%, 5%, 15%, 20% and F3-5%, 15%, 20%, 10% respectively. Sensory evaluation was carried out with 3 flavors; coconut milk+spices, coconut milk+sugar, milk powder+sugar for F1 formula. The taste and overall acceptability of three flavors were significantly different at p<0.05 and the spicy flavor had the highest mean score. Subsequently those three formulae were prepared in spicy flavor and those were analyzed for chemical composition and pGI value. Among 3 formulae, F1 had the highest TDF 13.84% (SD 0.08), highest RS 4.07% (SD 4.07) and the lowest pGI 33.52 (SD 0.11). The resistant starch content of three formulae showed inverse correlation with predicted glycemic index (r=-0.936, p<0.05). Accordingly, F1 formulation can be considered as the best formula for the preparation of dietary fiber rich multi legumes flake mix.