Title : Application of dietary fibres from selected vegetables for health conscious consumers
Abstract:
High intake of refined carbohydrates with low consumption of dietary fibres (DFs), particularly from vegetables and has increased the risk of CVD, diabetes and other illnesses. The prevalence of chronic diseases is increasingly skyroketing with the number of diabetic individuals expected to rise from 180 million in 2010 to 368 million in 2030. This is the main cause of morbidity and mortality all over the world because it can lead to problems in health and affect the quality of life. The purpose of this study is to investigate the effects of incorporation of selected vegetation in improving DFs content and lowering glycemic index (GI) values in foods. The GI was determined according to WHO/FAO 1998's protocols as outlined by Brouns (2005). A low GI diet is beneficial to reduce the risks and complications of different health conditions such as diabetes. Mechanistically, the DF enhances glycemic response by raising the rate of absorption of glucose in the small intestine, thereby lowering the GI value. Our research reveals that incorporation of agricultural by-products/materials from banana (over-ripe banana), oyster mushroom and cornlettes in a few baked-based products such as cookies, pasta, cakes, muffins and flatbread are successfully formulated and scientifically proven in improving nutritional composition and DF content while lowering the GI values. A low GI diet will make us feel full for a longer duration while minimizing overeating at the same time. Besides, the scanning electron microscopic (SEM) observation reveals that the damaged cornlettes starch reduces starch hydrolysis, thus slowly raises blood glucose. Also, the ethyl acetate fraction of cornlettes was possessed higher antioxidant and scavenging capacities followed by other fractions in the antioxidant assay tested. Being physically active and eating a sufficient amount of DF from fruits and vegetables are vital in reducing the risks of having diabetes, maintaining the health status and sustaining quality of life and societal well-being.
Audience Take Away Notes:
- The audience will be able to apply or practice the use of any locally available agricultural by-products from fungi, fruits and vegetables for the development of nutritious and low glycemic index foods in their diet.
- The audience should be able to identify various types of cheap available raw materials in the food products they want to develop.
- The audience shall explore the possible joint research and innovations with relevant food companies to joint develop food that is not only healthy but also exhibits therapeutic benefits.
- Any agencies or NGOs are also may use this knowledge and findings to promote and convince the communities to increase their daily intake of dietary fibres from fruits and vegetables for the reduction of the prevalence of non-communicable diseases especially diabetes.
