Nutritional, phytochemical, glycaemic index, antihyperglycaemic properties and quality attribute of Wheat-ackee arils co
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ORIGINAL PAPER
Nutritional, phytochemical, glycaemic index, antihyperglycaemic properties and quality attribute of Wheat‑ackee arils cookies for diabetic patients Babawande A. Origbemisoye1 · Beatrice O. Ifesan1 Received: 4 March 2020 / Accepted: 26 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
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
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