The Physico-Chemical Properties of Detarium microcarpium and Possible Effect in Modulating Postprandial Blood Glucose Response
DOI:
https://doi.org/10.3923/pjn.2015.871.876Keywords:
Detarium microcarpium, diabetes mellitus, physico-chemical propertiesAbstract
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).
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