Quality Evaluation of Maize and Black Bean Composite Flours

The Glycemic Index (GI) is a metric used to assess a food's ability to elevate blood glucose levels after consumption.The fortified samples demonstrated a good effect on the reduction of blood glucose levels, replacing black bean with maize flour can be utilized to improve the nutritional content, blood glucose level for diabetes patients, and other quality attributes.The findings also demonstrated that maize and black bean flours will contribute to a decrease in the global prevalence of protein energy malnutrition, particularly in developing countries.By applying a cutoff value of larger than seventy (>70) to indicate high glycemic foods, 55-69 indicating medium glycemic foods, and (<55) and below showing low glycemic meals, the in vivo glycemic index employing maize and black bean composite flour was conducted.The ratios A= (100 maize flour served as control), B= (90 MF and 10% BBF), C= (85% MF and 15% BBF), D= (80% MF and 20% BBF), and E= (75% MF and 25% BBF) were used to obtain the flours made from maize and black bean.Albino rats were used to test products for the glycemic index.Full amino acid profiles and vitamin analyses were also carried out.With increasing levels of black bean flour substitution, the fortified samples' glycemic analysis revealed a decrease over time compared to the control.As the degree of substitution rose, the chemical analysis revealed an increase in each of their respective ratios.Findings addressed the issue of undernourishment in developing countries and offered a well-rounded/balanced meal.