Nutritional Composition of Crackers Produced from Blend of Sprouted Pigeon Pea (Cajanus cajan), Unripe Plantain (Musa parasidiaca) and Brewers’ Spent Grain Flour and Blood Glucose Level of Diabetic Rats Fed the Biscuit
The nutritional composition and hypoglycaemic effect
of crackers produced from blend of sprouted pigeon pea, unripe
plantain and brewers’ spent grain and fed to Alloxan induced diabetic
rat was investigated. Crackers were produced from different blends of
sprouted pigeon pea, unripe plantain and brewers’ spent grain. The
crackers were evaluated for proximate composition, amino acid
profile and antinutritional factors. Blood glucose levels of normal and
diabetic rats fed with the control sample and different formulations of
cracker were measured. The protein content of the samples were
significantly different (p<0.05) from each other with sample A
having the lowest value and sample B with the highest value. The
values obtained showed that the samples contained most of the amino
acids that are found in plant proteins. The levels of antinutritional
factor determined were generally low. Administration of the
formulated cracker meals led to a significant reduction in the fasting
blood glucose level in the diabetic rats. The present study concluded
that consumption of crackers produced from this composite flour
could be recommended for the diabetics and those who are sceptical
about the disease.
[1] A. M. S. Hussein, S. A. Amal, M. G. Amany, A. A. Abeer and H. R.
Gamal. Physiochemical, Sensory and Nutritional Properties of CornFenugreek
Flour Composite Biscuits. Australian J. Basic and Applied
Sci. 2011, vol. 5(4), pp. 84 – 95.
[2] S. D. Kulkarini. Roasted Soy Bean in Cookies. Influence on Product
Quality. J. Food Sci. Tech. 1997, vol. 34, pp. 503 – 505.
[3] M. Aslan, E. Sezik and E. Yesilada. Effect of Hibiscus esculentus L.
Seeds on Blood Glucose Levels in Normoglycaemic, Glucose-
Hyperglycaemic and Streptozotocin Induced Diabetic Rats. J. Fac.
Pharm. Gazi University GUEDE. 2003, vol. 20, pp. 1 – 7.
[4] L. Warjeet, Singh. Traditional Medicinal Plants of Manipur as Anti
Diabetics. J. Med. Plants. Res. 2011, vol. 5(5), pp. 677 – 687.
[5] L. Sid-diq, R. Ravi, J. B. Harte, and K. D. Dolan. Physical and
Functional Characteristics of Selected Dry Bean (Phaseolus vulgaris L.).
LWT - Food Science and Technology 2010, vol. 43, pp. 232–237.
[6] FAO (Food and Agricultural Organisation). Food and Agricultural
indicators ESSA Oct: 2005. FAO Rome 2004, http://www.fao.org/es/
ess/top/country.html.
[7] A. O. Olorunda, and M.A. Adelusola. Screening of Plantain/Banana
Cultivars for Import, Storage and Processing Characteristics. Paper
Presented at the International Symposium on Genetic Improvement of
Bananas for Resistance to Disease and Pest 7–9th Sept, (IRAD,
Montoellier, France). 1997
[8] M. R. Reinold. Manual Pratico de Cervejaria, First ed. Aden Editora e
Comunicacoes Ltda, Sao Paulo. 1997, p. 214.
[9] M. Santos, J. J. Jiménez, B. Bartolomé, C. Gómez-Cordovés and M. J.
Del Nozal (). Variability of Brewers’ Spent Grain within a Brewery.
Food Chemistry 2003, vol. 80, pp. 17 – 21.
[10] H. Z. Hassona. High Fiber Bread Containing Brewer’s Spent Grains and
Its Effect in Lipid Metabolism in Rats. Re Die Nahrung 1993, vol. 37,
pp. 576 – 582.
[11] S. Öztürk, Ö. Özboy, I. Cavidoglu, and H. Köksel. Effects of Brewers
Spent Grain on the Quality and Dietary Fiber Content of Cookies.
Journal of the Institute of Brewing. 2002, vol. 108, pp. 23 – 27.
[12] O. S. Omoba, O. O. Awolu, A. I. Olagunju and A. O. Akomolafe.
Optimization of Plantain-Brewers’ Spent Grain Biscuit Using Response
Surface Methodology. Journal of Scientific Research and Reports. 2013,
vol. 2(2), pp. 665 – 681.
[13] D. Manley. Biscuit, Cracker and Cookies Recipes for the Food Industry.
Cambridge: Woodhead Publishers. 2001, p. 28 – 34.
[14] I. O. Gregory and M. Okpara. Food Analysis and Instrumentation
Theory and Practice. Naphtali Print. Lagos, Nigeria. 2005, pp. 64-132.
[15] A. M. Adeniyi, T. N. Fagbemi, and O. F. Osundahunsi. Functional
Properties and Amino Acid Composition of Ogi Enriched with Full Fat
Cashew Nut Flour. Journal of Applied and Environmental Sciences.
2011, vol. 6(3), pp. 101 – 107.
[16] AOAC. Official Methods of Analysis. (15th ed). Washington DC:
Association of Official Analytical Chemists. 1990
[17] J. Zheng. Functional Food. Chemical Industry Press, Beijing. 1999, pp.
730 – 733.
[18] T. N. Fagbemi, A. A. Oshodi and K. O. Ipinmoroti. Effect of Processing
and Salt on Some Functional Properties of Some Cashew Nut
(Anaradum ocidentalis) Flour. Food Agric. Environ. 2004, vol. 12, pp.
121 – 128.
[19] A. I. Ihekononye and P. O. Ngoddy. Integrated Food Science and
Technology for the Tropica. 1st ed. McMillan Publishers. 1935, pp. 261
– 291.
[20] L. C. Okpala and V. A. Chinyelu. Physicochemical, Nutritional and
Organolepic Evaluation of Cookies from Pigeon Pea (Cajanus cajan)
and Cocoyam (Xanthosome spp.) Flour Blends. AJFAND 2011, vol.
11(6), pp. 5431 – 5443.
[21] L. Morgan, J. A. Tredger, J. Wright and R. Marks. The Effect of Soluble
and Insoluble Fibre Supplementation on Postprandial Glucose
Tolerance, Insulin and Gastric Inhibitor Polypeptide Secretion in
Healthy Subjects. Br. J. Nutr., 1990, vol. 64, pp. 103-110.
[22] F. Anca, T. Marie, S. Sonia, M. Elena, S. Stancula, S. Liana and M.
Vlad. Brewers’ Spent Grain – A New Potential Ingredient for Functional
Foods. Journal of Agrolimentary Processes and Technologies. 2014,
vol. 20(2), pp. 137 – 141.
[23] T. A. Abegunde, O. T. Bolaji and R. B. Abdussalaam. Physicochemical
Analysis of Kokoro Produced from Maize Pigeon Pea Flour. Book of
Extended for the 37th Conference and Annual General Meeting. 2013,
pp. 42 – 43.
[24] M. O. Oluwamukomi, A. F. Eleyinmi and V. N. Enujiugha. Effect of
Soy Supplementation and Its Stage of Inclusion on the Quality of Ogi –
A Fermented Maize Meal. Food Chemistry 2005, vol. (91)4, pp. 651 –
657.
[25] R. Bressani. Addition of Amino Acids to Foods. In: Nutritional
Evaluation of Food Processing (2nd ed). The AVI Publishing Company
Inc. Connecticut USA 1975, pp. 579 – 590.
[26] A. O. Ojiako, K. Anugweje, C. U. Igwe and C. S. Alisi. Evaluation of
the Amino Acid Profile and Haemoglobin Polymerization Inhibition
Potential of Some Nigerian Legumes. British Journal of Pharmaceutical
Research. 2012, vol. 2(2), pp. 80 – 88.
[27] R.Y. Khattab, S.D. Arntfield and C.M. Nyachoti. Nutritional Quality of
Legume Seeds as Affected by Some Physical Treatments. Part I: Protein
Quality Evaluation. LWT–Food Science and Technology. 2009, vol.
46(6), pp. 1107 – 1112.
[28] O. S Ijarotimi and A. J. Olopade. Determination of Amino Acid Content
and Protein Quality of Complementary food Produced from Locally
Available Food Materials in Ondo State, Nigeria. Mal. J. Nutr. 2009,
vol. 15(1), pp. 87 – 95.
[29] I. E. Ezeagu. Baobab (Adansonia digitata) Seed Protein Utilization in
Young Albino Rats. 1: Biochemical Ingredients and Performance
Characteristics. Animal Res. Int. 2005, vol. 2(1), pp. 240 – 245.
[30] A. Ferrer-Mairal, C. Penalva-Lapuente, L. Iglesia, L. Urtasun, E. P. De
Miguel, S. Remon, E. Cortes and L. A. Moreno. In vitro and in vivo
Assessment of the Glycemic Index of Bakery Products; Influence of the
Reformulation of Ingredients. European Journal of Nutrition. 2012, vol.
51, pp. 947 – 954.
[31] Y. Yang, H. Cui, Y. Wang, S. Xiang, L. Yu and S. Zhou. The Glycemic
Index of Common Cereals and Tubers Products. Acta Nutrimenta Sinica.
2003, vol. 25(2), pp. 185 – 189.
[1] A. M. S. Hussein, S. A. Amal, M. G. Amany, A. A. Abeer and H. R.
Gamal. Physiochemical, Sensory and Nutritional Properties of CornFenugreek
Flour Composite Biscuits. Australian J. Basic and Applied
Sci. 2011, vol. 5(4), pp. 84 – 95.
[2] S. D. Kulkarini. Roasted Soy Bean in Cookies. Influence on Product
Quality. J. Food Sci. Tech. 1997, vol. 34, pp. 503 – 505.
[3] M. Aslan, E. Sezik and E. Yesilada. Effect of Hibiscus esculentus L.
Seeds on Blood Glucose Levels in Normoglycaemic, Glucose-
Hyperglycaemic and Streptozotocin Induced Diabetic Rats. J. Fac.
Pharm. Gazi University GUEDE. 2003, vol. 20, pp. 1 – 7.
[4] L. Warjeet, Singh. Traditional Medicinal Plants of Manipur as Anti
Diabetics. J. Med. Plants. Res. 2011, vol. 5(5), pp. 677 – 687.
[5] L. Sid-diq, R. Ravi, J. B. Harte, and K. D. Dolan. Physical and
Functional Characteristics of Selected Dry Bean (Phaseolus vulgaris L.).
LWT - Food Science and Technology 2010, vol. 43, pp. 232–237.
[6] FAO (Food and Agricultural Organisation). Food and Agricultural
indicators ESSA Oct: 2005. FAO Rome 2004, http://www.fao.org/es/
ess/top/country.html.
[7] A. O. Olorunda, and M.A. Adelusola. Screening of Plantain/Banana
Cultivars for Import, Storage and Processing Characteristics. Paper
Presented at the International Symposium on Genetic Improvement of
Bananas for Resistance to Disease and Pest 7–9th Sept, (IRAD,
Montoellier, France). 1997
[8] M. R. Reinold. Manual Pratico de Cervejaria, First ed. Aden Editora e
Comunicacoes Ltda, Sao Paulo. 1997, p. 214.
[9] M. Santos, J. J. Jiménez, B. Bartolomé, C. Gómez-Cordovés and M. J.
Del Nozal (). Variability of Brewers’ Spent Grain within a Brewery.
Food Chemistry 2003, vol. 80, pp. 17 – 21.
[10] H. Z. Hassona. High Fiber Bread Containing Brewer’s Spent Grains and
Its Effect in Lipid Metabolism in Rats. Re Die Nahrung 1993, vol. 37,
pp. 576 – 582.
[11] S. Öztürk, Ö. Özboy, I. Cavidoglu, and H. Köksel. Effects of Brewers
Spent Grain on the Quality and Dietary Fiber Content of Cookies.
Journal of the Institute of Brewing. 2002, vol. 108, pp. 23 – 27.
[12] O. S. Omoba, O. O. Awolu, A. I. Olagunju and A. O. Akomolafe.
Optimization of Plantain-Brewers’ Spent Grain Biscuit Using Response
Surface Methodology. Journal of Scientific Research and Reports. 2013,
vol. 2(2), pp. 665 – 681.
[13] D. Manley. Biscuit, Cracker and Cookies Recipes for the Food Industry.
Cambridge: Woodhead Publishers. 2001, p. 28 – 34.
[14] I. O. Gregory and M. Okpara. Food Analysis and Instrumentation
Theory and Practice. Naphtali Print. Lagos, Nigeria. 2005, pp. 64-132.
[15] A. M. Adeniyi, T. N. Fagbemi, and O. F. Osundahunsi. Functional
Properties and Amino Acid Composition of Ogi Enriched with Full Fat
Cashew Nut Flour. Journal of Applied and Environmental Sciences.
2011, vol. 6(3), pp. 101 – 107.
[16] AOAC. Official Methods of Analysis. (15th ed). Washington DC:
Association of Official Analytical Chemists. 1990
[17] J. Zheng. Functional Food. Chemical Industry Press, Beijing. 1999, pp.
730 – 733.
[18] T. N. Fagbemi, A. A. Oshodi and K. O. Ipinmoroti. Effect of Processing
and Salt on Some Functional Properties of Some Cashew Nut
(Anaradum ocidentalis) Flour. Food Agric. Environ. 2004, vol. 12, pp.
121 – 128.
[19] A. I. Ihekononye and P. O. Ngoddy. Integrated Food Science and
Technology for the Tropica. 1st ed. McMillan Publishers. 1935, pp. 261
– 291.
[20] L. C. Okpala and V. A. Chinyelu. Physicochemical, Nutritional and
Organolepic Evaluation of Cookies from Pigeon Pea (Cajanus cajan)
and Cocoyam (Xanthosome spp.) Flour Blends. AJFAND 2011, vol.
11(6), pp. 5431 – 5443.
[21] L. Morgan, J. A. Tredger, J. Wright and R. Marks. The Effect of Soluble
and Insoluble Fibre Supplementation on Postprandial Glucose
Tolerance, Insulin and Gastric Inhibitor Polypeptide Secretion in
Healthy Subjects. Br. J. Nutr., 1990, vol. 64, pp. 103-110.
[22] F. Anca, T. Marie, S. Sonia, M. Elena, S. Stancula, S. Liana and M.
Vlad. Brewers’ Spent Grain – A New Potential Ingredient for Functional
Foods. Journal of Agrolimentary Processes and Technologies. 2014,
vol. 20(2), pp. 137 – 141.
[23] T. A. Abegunde, O. T. Bolaji and R. B. Abdussalaam. Physicochemical
Analysis of Kokoro Produced from Maize Pigeon Pea Flour. Book of
Extended for the 37th Conference and Annual General Meeting. 2013,
pp. 42 – 43.
[24] M. O. Oluwamukomi, A. F. Eleyinmi and V. N. Enujiugha. Effect of
Soy Supplementation and Its Stage of Inclusion on the Quality of Ogi –
A Fermented Maize Meal. Food Chemistry 2005, vol. (91)4, pp. 651 –
657.
[25] R. Bressani. Addition of Amino Acids to Foods. In: Nutritional
Evaluation of Food Processing (2nd ed). The AVI Publishing Company
Inc. Connecticut USA 1975, pp. 579 – 590.
[26] A. O. Ojiako, K. Anugweje, C. U. Igwe and C. S. Alisi. Evaluation of
the Amino Acid Profile and Haemoglobin Polymerization Inhibition
Potential of Some Nigerian Legumes. British Journal of Pharmaceutical
Research. 2012, vol. 2(2), pp. 80 – 88.
[27] R.Y. Khattab, S.D. Arntfield and C.M. Nyachoti. Nutritional Quality of
Legume Seeds as Affected by Some Physical Treatments. Part I: Protein
Quality Evaluation. LWT–Food Science and Technology. 2009, vol.
46(6), pp. 1107 – 1112.
[28] O. S Ijarotimi and A. J. Olopade. Determination of Amino Acid Content
and Protein Quality of Complementary food Produced from Locally
Available Food Materials in Ondo State, Nigeria. Mal. J. Nutr. 2009,
vol. 15(1), pp. 87 – 95.
[29] I. E. Ezeagu. Baobab (Adansonia digitata) Seed Protein Utilization in
Young Albino Rats. 1: Biochemical Ingredients and Performance
Characteristics. Animal Res. Int. 2005, vol. 2(1), pp. 240 – 245.
[30] A. Ferrer-Mairal, C. Penalva-Lapuente, L. Iglesia, L. Urtasun, E. P. De
Miguel, S. Remon, E. Cortes and L. A. Moreno. In vitro and in vivo
Assessment of the Glycemic Index of Bakery Products; Influence of the
Reformulation of Ingredients. European Journal of Nutrition. 2012, vol.
51, pp. 947 – 954.
[31] Y. Yang, H. Cui, Y. Wang, S. Xiang, L. Yu and S. Zhou. The Glycemic
Index of Common Cereals and Tubers Products. Acta Nutrimenta Sinica.
2003, vol. 25(2), pp. 185 – 189.
@article{"International Journal of Biological, Life and Agricultural Sciences:71744", author = "Nneka N. Uchegbu and Charles N. Ishiwu", title = "Nutritional Composition of Crackers Produced from Blend of Sprouted Pigeon Pea (Cajanus cajan), Unripe Plantain (Musa parasidiaca) and Brewers’ Spent Grain Flour and Blood Glucose Level of Diabetic Rats Fed the Biscuit", abstract = "The nutritional composition and hypoglycaemic effect
of crackers produced from blend of sprouted pigeon pea, unripe
plantain and brewers’ spent grain and fed to Alloxan induced diabetic
rat was investigated. Crackers were produced from different blends of
sprouted pigeon pea, unripe plantain and brewers’ spent grain. The
crackers were evaluated for proximate composition, amino acid
profile and antinutritional factors. Blood glucose levels of normal and
diabetic rats fed with the control sample and different formulations of
cracker were measured. The protein content of the samples were
significantly different (p", keywords = "Crackers, diabetics rat, sprouted pigeon pea, unripe
plantain and brewers’ spent grain.", volume = "10", number = "1", pages = "1-5", }
