Department of Chemistry, University of Medical Sciences, Ondo, Nigeria.
Department of Chemistry, Federal University of Technology, Akure, Nigeria.
Plant Foods Hum Nutr. 2019 Dec;74(4):553-559. doi: 10.1007/s11130-019-00758-2.
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.
这项研究评估了糖尿病患者对 pigeon pea（PP）-wheat flour（WF）复合饼干的血糖反应。饼干由 WF 和 PP 面粉按 100:0（100-PP）、75:25（75-PP）、50:50（50-PP）、25:75（25-PP）和 0:100（WF）的比例混合制成的面粉制成，4.5%的生姜用作香料。感官评价显示，100-PP（6.54±0.05）具有最高的可接受性和美味属性（p<0.05）。饼干的血糖指数（GI）和血糖负荷（GL）范围从 100-PP（41.36±0.30）到 CAB（79.89±1.00）和 100-PP（10.57±0.01）到 CAB（30.70±0.40）。所有复合饼干的 GI<60 和 GL<20。复合饼干可能为糖尿病患者提供一种廉价、充足和安全的补充饮食。
