Development and Evaluation of High-Fiber Dough Meal with Dietary Glycemic Control and Antioxidant Capacities

Abstract

Regular intake of high-fiber diet reduces the incidence of cardiac diseases, boosts glycemic regulation, and improves gastrointestinal function. Flour blends were formulated by compositing flours from finger millet (FM), wild melon (WM), and eggplant (EP); utilizing optimal mixture design of response surface methodology (RSM), the following blends were obtained: 100% FM (Control); FM 80: WM 10: EP 10 (FWE3), FM 10: WM 80: EP 10 (FWE5), and FM 45: WM 45: EP 10 (FWE7).   Flours and dough meals from the blends were evaluated for chemical compositions, antioxidant and dietary glycemic properties. The proximate composition of flour blends and dough meal exhibited considerable variation (p≤ 0.05). Phosphorus and iron were the primary macronutrient and micronutrient in the dough meal, but were more pronounced in FWE7. The Ca:P and Na:K ratios were ≤ 1. The "phytate:mineral" molar ratios of the dough meal suggested, the divalent minerals under study would be bioavailable upon consumption. Free-radical scavenging capacities and antioxidant activities of the flour blends and their dough meals revealed that the flour blends exhibited higher activities than the control (100%FM). However, the dough meals exhibited higher free-radical scavenging capacities and antioxidant activities than the flour blends, with FWE7 having the highest values. Similarly, FWE7 displayed maximum inhibitory activities against α-amylase and α-glucosidase, lowest glycemic index and medium glycemic load. The study therefore, established, the dough meals, particularly FWE7, has been capable of mitigating oxidative stress and regulating glycemic response.