In-vitro starch digestibility and glycaemic index of optimized acha, finger millet and cocoyam composite flour

Abstract

The study was undertaken to develop composite flour from Acha, finger millet and cocoyam flour using the I- optimal mixture design at different combination levels of Acha (78-80 %), finger millet (15-20 %) and cocoyam (5-10 %) flour respectively. Eleven (11) runs were generated and the in-vitro starch digestibility and glycaemic index were evaluated using standard methods. The rapidly digestible starch (RDS), slowly digested starch (SDS) and resistance starch (RS) results ranged between 4.54- 23.74 %, 10.65- 19.93 %, and 9.57 – 15.68 respectively. The sample with 73.75 (acha flour): 17.50 (finger millet flour): 8:75 (cocoyam flour) had the highest resistance starch. Also, the Glycaemic index (GI) ranged between 58.93 and 63.48 % which is classified as medium glycaemic index. In view of the glycaemic index range observed in these flour mixtures they can be used to substitute high glycaemic index carbohydrate-based food. However, the flour mixture containing (71.67 % Acha flour, 18:33 % finger millet flour and 10.00 % cocoyam flour) could be an ideal option in dietary lifestyle modification.