Protein digestibility and glycemic response of detarium gum fortified cereal-based noodles

Abstract

The study investigates the potential of Detarium microcarpum seed gum (DG) as a functional ingredient to improve the protein digestibility and glycemic response of cereal-based noodles. The primary objectives were to assess the effects of DG incorporation on the cooking quality, protein digestibility, and glycemic index (GI) of wheat-sorghum composite noodles. The study also aimed to evaluate the sensory acceptability of DG-fortified noodles. Noodles were formulated with varying concentrations of DG (0%, 2%, 4%, and 6% w/w), and several analyses were conducted to determine cooking quality, protein digestibility, GI, and sensory characteristics. Cooking quality parameters such as water absorption, cooking loss, and swelling index were measured. Protein digestibility was evaluated using the INFOGEST static in vitro digestion model, and glycemic response was assessed through ISO 26642-aligned GI testing. Sensory acceptability was determined using a 9-point hedonic scale. The results showed that DG has significantly enhanced water absorption, reduced cooking loss, and increased swelling index, with the 6% DG formulation exhibiting the best results. Protein digestibility improved with increasing DG concentration, with the 6% DG formulation showing the highest digestibility at 89.5%. The GI of the DG-fortified noodles was significantly lower than the control, with the 6% DG formulation exhibiting a GI of 52.3, compared to 71.6 for the control. Sensory evaluation revealed that DG incorporation did not negatively affect the acceptability of the noodles, with the 4% DG formulation receiving the highest sensory ratings. In conclusion, DG is a promising functional ingredient that enhances both the nutritional quality and health benefits of cereal-based noodles. The findings suggest that DG can be used effectively in food fortification to improve protein digestibility and reduce glycemic response, without compromising sensory qualities.