Abstract
Today, because of the spread of metabolic diseases, consumption of food with low glycemic impact is much encouraged. This work was undertaken to improve the glycemic index and glycemic load of biscuits, by replacing wheat flour with caterpillar powder (Imbrasia oyemensis), up to 5% (BFC5), 10% (BFC10), 15% (BFC15) and 20% (BFC20). The glycemic index and the glycemic load of the biscuits were evaluated by a standard method. It appears from this study that the gradual incorporation of caterpillar powder (Imbrasia oyemensis) by the wheat flour reduce the glycemic index (63.74 to 31.04) and the glycemic load (41.16 to 18.42) of cookies as the level of substitution increases. The substitution of wheat flour for caterpillar powder (Imbrasia oyemensis) improved index and glycemic load of composite biscuits.
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