PRODUCTION AND CHARACTERIZATION OF PIGEON PEA – WHEAT COMPOSITE FLOUR BISCUITS AS DIETARY INTERVENTION IN TYPE-2 DIABETES MANAGEMENT

Abstract

This study investigated the production and characterization of pigeon pea – wheat composite flour biscuits and its application as dietary intervention in type-2 diabetes management. Pigeon pea seeds (Cajanus cajan) and wheat grains ((Triticum spp) were processed into flour. Composite flour biscuits were produced by substituting wheat flour (WF) with pigeon pea flour (PP) flour in the proportion of 100:0 (PP), 75:25 (75 -PP), 50:50 (50 - PP), 25:75 (25 -PP), and 0:100 (WF) and were all fortified with ginger (4.5 %). The flour and the biscuits were analyzed for their proximate compositions and compared with commercially available biscuits (CAB1-3). The results revealed that composite biscuits are rich in crude fiber [ranged from 100 – PP (1.47 ± 0.01 %) to CAB1 (0.01 ± 0.00 %)], protein [ranged from CAB1 (4.20 ± 0.00 %) to 100 – PP (18.50 ± 002%)] and amylose [ranged from WF (12.37 ± 2.91 %) to 100 – PP (24.70 ± 2.59 %)] but have low sugar [ranged from 100 – PP (14.95 ± 0.07 g / 100 g)) to CAB 2 (29 .09 ±1.31 g / 100 g))], starch [from 100 – PP (35.43 ± 0.02 g / 100 g)) to CAB 2 (50.14 ±0.11 g / 100 g)] , and amylopectin [ranged from 100 – PP (76.93 ± 5.03 %) to WF (87.63 ± 2.91 %)] coupled with low estimated glycemic index [100 – PP (46.56 ± 0.01) to CAB 2 (83.13 ± 0.78). The organoleptic properties of the biscuits were assessed by both apparently healthy subjects (AHS) and diabetic patients (DP). The results revealed that 25 – PP biscuit had the highest acceptability by the AHS while 100 – PP had the best attributes when assessed by DP. Total phenolic and flavonoid contents were determined and the values ranged from CAB (108.80 ± 2.40 mg GAE /100 g) to 100 - PP (384.50 ± 4.85 mg GAE /100 g) while flavonoid contents ranged from CAB (59.50 ± 0.71 mg QE / 100 g)) to 100 – PP (160.70 ± 5.09 mg QE / 100 g). However, 100 - PP flour and 100 – PP biscuit blends had the highest antioxidant activities and low antinutrients in comparison with their respective blends. The composite biscuits had lowering effect on the blood glucose levels of both apparently healthy subjects and diabetic patients. The effect follows this sequential order: 100 – PP < 75 – PP < 50 – PP < 25 – PP < WF < CAB1 < CAB2 < GLUCOSE < NOTHING. Also, their in-vivo glycemic index ranged from 100 – PP (48. 63 ± 0.31) to CAB 1 (77.17 ± 2.17) and glycemic load had the least value in 100 – PP (12.34 ± 0.04) and the highest value was found in CAB 1 (30.77 ±1.00). Subsequently, the serum obtained from the whole blood samples of DP were analyzed for total protein, the result ranged from patients fed with nothing (60.07 ± 0.01) to the one fed with 100- PP (67.50 ± 0.51). The composite biscuits had high anti – hyperlipidemia effect on the serum levels of all the patients treated. The results stated above, may indicate that pigeon pea-wheat biscuits are cheap, adequate and safe dietary intervention for diabetes type -2 management as well as malnourished individuals