EFFECT OF SUPPLEMENTATION OF PLANTAIN FLOUR WITH OKARA AND DETARIUM MICROCARPUM FLOUR AS DIETARY FIBER SOURCES ON BLOOD GLUCOSE AND SERUM CHOLESTEROL

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EFFECT OF SUPPLEMENTATION OF PLANTAIN FLOUR WITH OKARA AND DETARIUM MICROCARPUM FLOUR AS DIETARY FIBER SOURCES ON BLOOD GLUCOSE AND SERUM CHOLESTEROL

ABSTRACT

Flours were produced from unripe plantain fruit, okara, and Detarium microcarpum and

analysed for selected properties. Plantain flours were supplemented with 5% levels of

Detarium microcarpum and okara flours as dietary fiber sources and the effect on blood

glucose and serum cholesterol levels of albino rats evaluated using bioassay. Plantain flour

showed the highest (p<0.05) content of sugar (10.59%) compared to Detarium microcarpum

(6.89%) and okara (4.29%) while Detarium microcarpum exhibited the highest (p<0.05)

level of dietary fiber (78.6%) followed by okara (24.4%) and Plantain (6.6%). Plantain flour

had the highest (p<0.05) value of amylose (12.50%) and starch (25.391%) compared to

Detarium microcarpum with 0.14% of amylose and 0.54% of starch and okara with 0.38% of

amylose and 0.39% of starch. There was no significant difference (p>0.05) in zinc level in

the three flours [(plantain (50mg/100g), Detarium microcarpum (50mg/100g) and okara

(48.28mg/100g)]. Plantain had the highest level (p<0.05) of vitamin A (1272.72IU), followed

by Detarium microcarpum (690.90IU) and then okara (618.18IU). Plantain had the highest

level (P<0.05) of vitamin C (1.65%), followed by okara (1.37%) and then Detarium

microcarpum (0.55%).

Diet formulated with plantain flour supplemented with 5% Detarium

microcarpum flour reduced blood glucose level from 356mg/dl (which was recorded 2days

after induction of alloxan solution) to 113mg/dl (which was recorded at the end of the three

weeks study) and this translated to 68.26% reduction while diet formulated with plantain

flour supplemented with 5% okara flour reduced blood glucose level from 539mg/dl (which

was recorded 2 days after induction with alloxan solution) to 116mg/dl (recorded at the end

of the three weeks study) which was about 78.48% reduction. Diabetic rats fed plantain diet

supplemented with 5% Detarium microcarpum flour had lower (P<0.05) total cholesterol

(1.31mmol/l), low density lipoprotein (LDL) cholesterol (0.31mmol/l) and high density

lipoprotein (HDL) cholesterol (0.93mmol/l) than total cholesterol (1.60mmol/l), LDL

(0.33mmol/l), and HDL (1.24mmol/l) of non-diabetic rats fed control diet. Also, the total

cholesterol (1.47mmol/l), LDL cholesterol (0.33mmol/l) and HDL cholesterol (1.09mmol/l)

of diabetic rats fed plantain diet supplemented with 5% okara flour were lower (p<0.05) than

the total cholesterol (1.60mmol/l), LDL cholesterol (0.33mmol/l) and HDL cholesterol

(1.24mmol/l) found in non-diabetic rats fed control diets.

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