Blood glucose response of normoglycemic adults fed breakfast porridges made from Zea mays supplemented with Afzelia africana, Detarium microcarpum or Sphenostylis stenocarpa

Effect of high fibre leguminous products in breakfast porridges, made from Afzelia Africana (AA), Detarium microcarpum (DM), Sphenostylis stenocarpa (SS) and Zea mays on blood glucose level of humans was investigated in this study. The food items were processed into flour using African (Nigerian) traditional processing methods. The flours were combined in a ratio of 4:1, Z. mays-A. africana (CAA), Z. mays- D. microcarpum (CDM), and Z. mays-S. stenocarpa (CSS). Each composite was mixed with water and cooked for 10 min to produce porridge. The test porridges provided 50 g available carbohydrate (10 g from a legume and 40 g from Z. mays). The porridges were consumed on separate days by 18 subjects after an overnight fast. Seven days interval was allowed between the consumption of each, test porridge. Fasting and postprandial blood glucose levels were taken at 30 min interval for 2 h after the consumption of each, test porridge. The results of the mean absolute glucose levels at 60 min showed that CAA and CDM lowered blood glucose level significantly (P<0.05). At 90 min, CDM and CSS elicited more effect (P<0.05) compared to CAA. Mean incremental blood glucose demonstrated that CAA and CDM lowered (P<0.05) blood glucose at 30, 60, and 90 min and CSS at 120 min. Area under the curve (AUC) for CAA and CDM were lower. The three legumes had effects on the postprandial glucose levels; however, CAA and CDM were more efficacious. The sensory evaluation showed that CAA was more acceptable than CSS and CDM, but the general acceptability rating was high for all the porridges.Keywords: Blood glucose, postprandial, Afzelia africana, Detarium microcarpum, Sphenostylis stenocarp