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PROJECT TOPIC: EFFECT OF SUPPLEMENTATION OF PLANTAIN FLOUR WITH OKARA AND DETARIUM MICROCARPUM FLOUR AS DIETARY FIBER SOURCES ON BLOOD GLUCOSE AND SERUM CHOLESTEROL

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ABSTRACT

Flours were produced from unripe plantain fruit, okara, and Detarium microcarpum and analysed for selected properties. Plantain flours were supplemented with 5% levels of Detarium microcarpum and okara flours as dietary fiber sources and the effect on blood glucose and serum cholesterol levels of albino rats evaluated using bioassay. Plantain flour showed the highest (p<0.05) content of sugar (10.59%) compared to Detarium microcarpum (6.89%) and okara (4.29%) while Detarium microcarpum exhibited the highest (p<0.05) level of dietary fiber (78.6%) followed by okara (24.4%) and Plantain (6.6%). Plantain flour had the highest (p0.05) in zinc level in the three flours [(plantain (50mg/100g), Detarium microcarpum (50mg/100g) and okara (48.28mg/100g)]. Plantain had the highest level (p<0.05) of vitamin A (1272.72IU), followed by Detarium microcarpum (690.90IU) and then okara (618.18IU). Plantain had the highest level (P<0.05) of vitamin C (1.65%), followed by okara (1.37%) and then Detarium microcarpum (0.55%).


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