Abstract
Turmeric (Curcuma longa) is a well-consumed tropical spice with many biological roles in folk medicine. The aim of this study was to evaluate the effect of partial substitution (2.5%, 5% and 10%) of wheat flour with turmeric flour (TF) on the nutritional, antioxidant, antidiabetic and oxidative stability of the muffins. The substitution led to significant (p < 0.05) increases in the bioactive components, antioxidant and inhibitory properties of the muffins against α-amylase and α-glucosidase enzymes. Also, there was significant (p < 0.05) increase in the ash content from 3.18 to 5.87 g/100g and fibre content from 2.11 to 2.48 g/100g of the TF-substituted muffins. There was significant decrease (p < 0.05) in estimated glycemic index from 51.68 to 46.30 and in vitro starch digestibility from 55.60 to 49.07 of the muffins which was corresponding to the amount of TF inclusion. Oxidative stability was also enhanced in muffins produced from wheat-turmeric flour blends. Therefore, turmeric flour could serve as functional and preservative ingredients in baking of muffins for the people suffering from diabetes mellitus.
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