Nutritional, phytochemical, glycaemic index, antihyperglycaemic properties and quality attribute of Wheat-ackee arils cookies for diabetic patients

Abstract

This study examined the ability of ackee arils flour to serve as substitute for margarine in cookies production and the possibility of employing wheat-ackee arils cookies as functional food. Four samples of cookies were formulated, which include; the control, cookies with 30 g margarine (NAFC), cookies with 20 g margarine + 10 g ackee arils flour (AF1), cookies made with 10 g of margarine + 20 g of ackee arils flour (AF2), and cookies prepared from 30 g ackee arils flour (AF3). Wheat-ackee arils cookies were evaluated for physico-chemical properties, α-amylase and α-glucosidase inhibitory activities along with glycemic load and glycemic index. The energy values of the cookies ranged from 428.74 kcal/100 g in AF3 to 450.22 kcal/100 g in AF1, the energy values of samples were significantly (p < 0.05) lower when compared with control NAFC. The result of the cookies diameter revealed that sample AF3 have the highest mean diameter value (5.13 cm) while NAFC the control sample had the least mean value of (3.26 cm). Ackee arils cookies extract influenced the in-vitro inhibitory properties of α-amylase and α-glucosidase linked to type 2 diabetic mellitus. A combination of 20 g ackee aril and 10 g margarine showed the highest inhibitory effect of 51.35%-90.54% from 50 µg/mL- 200 µg/mL concentration for α-amylase and α-glucosidase. It may be concluded that ackee arils flour can serve as a replacement for margarine in cookies production and wheat-ackee aril cookies may be considered as a functional food.