Estimated Glycemic Indices, Minerals, and Antioxidant Compositions of WheatPicralima nitida Composite Flour Blends

Background: Local raw materials substitution for wheat flour is increasing due to the growing market for functional foods. Objectives: This research aimed at determining the glycemic indices, nutritional composition, and antioxidant potential of Wheat-Picralima nitida (WN) composite flour blends. Methods: The composite flour blends were produced by fortifying wheat flour with Picralima nitida flour (w/w) proportions of 100:0 (0-WN), 95:5 (5-WN), 90:10 (10-WN), 80:20 (20-WN), and 70:30 (30-WN). Results: The composite flours were rich in crude protein, crude fiber, and mineral contents. The sugar content ranged from (14.70 ± 0.04) in 30 % inclusion of Picralima nitida flour (30-WN) to (22.21 ± 0.03) in 100 % wheat flour (0-WN) while starch ranged from (33.30 ± 0.03) in 30-WN to (44.65 ± 0.05) in 0-WN. The composite flour had a low eGI ranging from (28.41 ± 0.01) to (52.52 ± 0.03) compared to 0-WN (65.00 ± 0.02). The GL ranged from (12.09 ± 0.01) to (20.76 ± 0.03). 30-WN blends had the highest antioxidant activities and good glycemic potential and thus, may slow down the absorption of sugar. Conclusion: Carbohydrate foods that are absorbed quickly during digestion have a higher glycemic index and may release their sugar quickly into the bloodstream.