In-vitro Digestibility, Glycaemic Load And Amino Acid Composition Of Oven-Baked Chips Produced from Germinated Lima Bean Flour Substituted Whole Wheat Flour.

Abstract

Chips are popular snacks consumed across all ages, and the incorporation of germinated lima beans (GLB) presents the opportunity to increase the nutritional content for healthy snacking. This study aims to evaluate the in-vitro digestibility, glycaemic load, and amino acid composition of oven-baked chips produced from GLB substituted whole wheat flour. Chips were produced from five formulations of whole wheat flour and 72 h germinated lima beans flour in the proportion 100:0%, 95:5%, 90:10%, 85:15% and 80:20% respectively. The in-vitro digestibility was conducted to determine the protein digestibility (PD), resistance starch (RS), rapidly digestible starch (RDS), slowly digestible starch (SDS), glycaemic index (GI), available carbohydrate (AC), starch digestibility (SD), and glycaemic load (GL). In addition, the amino acid composition which includes the non-essential and essential amino acid analyses were also carried out using standard procedures. The PD, RS and RDS of the composite chips significantly exceeded the control (100% whole wheat). The addition of GLB produced chips resulted in medium glycaemic index which ranged from 56.34- 65.06 compared with the whole wheat at 69.11. However, for the glycaemic load, intermediate glycaemic load of 18.69 and 17.17 were observed at 15% and 20% GLB substitution, respectively. The amino acids content was enhanced with the GLB substitution with marked increase in both the essential and non-essential amino acids of the chips. The nutritional and health potential of GLB incorporation in chips production is established and this can be utilized in diets for safe snacking.