Attached
INTRODUCTION: Formulation of a healthy convenient
food using natural ingredients is timely Aim of this study
was to develop a snack incorporating local ingredients
and to determine the nutrient composition and in vitro
starch digestibility.
METHODS: The health snack was formulated using olu
rice (nymphaea pubescens), foxtail millet (Setaria italic),
barley (Hordeum vulgare L.) and chickpea (Cicer arietinum),
wheat flour, cinnamon, butter, raisins, egg white, baking
powder and vanilla essence Proximate compositions of digestible carbohydrate and total starch (Holm et al,1986), fat
(Croon et al.,1980), protein (AOAC 1984b), dietary fiber (Asp
et al. 1983) and in vitro starch digestibility (Englyst's1996)
were analysed. Resistant starch (RS) was calculated as the
difference between total and digestible starch. The hydrolysis index (HI) and its corresponding pGI was calculated.
RESULTS: Proximate composition in g/IOOg were
12.35±0.77 (protein), 15.00+0.36 (fat), 3.47+0.31 (soluble dietary fiber), 1.8+0.45 (insoluble dietary fiber) and
61.70+0.81 (digestible starch) with 441.84 kcal of energy.
Percentage contribution to energy was 11.18% (protein)
(European Association for the study of diabetes recommendation (EASD).IO - 20%), 30.55% (fat) (EASD: <35%),
and 58.27 % (carbohydrate) (EASD:45 - 60%), with protein fat: carbohydrate ratio of 13:5. Total starch and RS
in g/IOOg were 64.36±0.69 and 2.66±0.12. The HI and
the corresponding PGI were 35.16 and 38 50.
CONCLUSION: HI and pGI indicates a low Gl (<55) All
nutrients fell within the recommended ranges with high
soluble to insoluble fiber ratio (21). This snack will be beneficial as a convenience food for the health concious population, including diagnosed diabetics Key words Health
