Research Article Open Access

The Physico-Chemical Properties of Detarium microcarpium and Possible Effect in Modulating Postprandial Blood Glucose Response

Authors

CORRESPONDING AUTHOR
Uchenna Agatha Onyechi
Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria
|
Vivinne Nkiruka Ibeanu
Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria
Published on: November 15, 2015
DOI 10.3923/pjn.2015.871.876
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Abstract

Physico-chemical properties of Detarium microcarpium (DT), a legume, were investigated for possible use in diabetes. Metabolic study was conducted with 10 healthy subjects who came fasting overnight on two separate days. A control wheat bread (CB) and test meal of detarium bread (DTB) provided 6g soluble non-starch polysaccharide (s-NSP) and 75g of carbohydrate (CHO) were consumed. Venous blood sample was taken at fasting and postprandially for 2½ hours and analyzed for plasma glucose and insulin. The result of the physico-chemical properties showed that the s-NSP content of DT flour was high (59.7g/100g) and the insoluble NSP was (3.85g/100g). The sugar composition showed high proportions of Xylose, galactose and glucose and xyloglucan was the s-NSP fraction. The mean particle size, Water Binding Capacity (WBC) and intrinsic viscosity were 464.2 μm, 8.30 and 7.3±1dl/g, respectively. Analysis of variance showed that DTB meal had a significant reduction (p<0.005) on plasma glucose and insulin levels at most postprandial times. Area Under the Curve (AUC) for glucose and insulin were 62 and 43%, respectively. The result of the physico-chemical properties of DT lend credence to it’s possible use in the prevention and management of Non-insulin Dependent Diabetes Mellitus (NIDDM).

Keywords:

Detarium microcarpium, diabetes mellitus, physico-chemical properties

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Onyechi, U. A., & Ibeanu, V. N. (2015). The Physico-Chemical Properties of Detarium microcarpium and Possible Effect in Modulating Postprandial Blood Glucose Response. Pakistan Journal of Nutrition, 14(12), 871–876. https://doi.org/10.3923/pjn.2015.871.876
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