Formulation of low glycaemic index biscuits suitable for diabetics from unripe banana, okra, and stevia leaves / jujube fruit

Abstract Biscuits are the largest category of consumed snacks among bakery products, but their simple sugar and fat high content associate to low fiber make them unsuitable for diabetics. This study aimed formulate biscuits with glycaemic index from blend unripe banana, okra stevia leaves or jujube fruit To achieve this goal, fresh okra, fruits were purchased a main market in Ngaoundere processed into flours. Proximate composition flours was determined, then, Design Expert software used two different blends, Banana/Okra/Stevia (BOS) Banana/Okra/Jujube (BOJ). According results preliminary sensory tests done laboratory, three (BOS1, BOS2, BOS3), (BOJ1, BOJ2, BOJ3), witness biscuit table as sweetener formulated. After physicochemical characterisation formulated biscuits, animal experimentation carried out order evaluate postprandial evolution blood glucose rats after having ingested Glycaemic Index (GI) produced biscuits. A hedonic test 30 consumers done, parameters assessed including colour, texture, taste, flavour, overall acceptability. The obtained show that banana is mostly made complex carbohydrates, while good sources fibers, confirming importance diabetic’s diet. All did not raise compared sugar. had lower GI than those leaves, BOS2 lowest GI, then increase rats, most appreciated by terms appearance, taste Therefore, could be recommended snack Graphical