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Production of extruded ready-to-eat diabetic snacks from blends of selected grains and legumes

Ready-to-eat breakfast cereals were produced from selected locally available low glycemic food materials using a local technology.

Photo of Gabriel Ifeanyi Okafor
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EXPLAIN YOUR IDEA

The breakfast cereals produced from composite flours of African yam bean and hungry rice with other ingredients were proved to be potent hypoglycemic and hypolipidemic agents, capable of normalizing other biochemical and haematological abnormalities associated with diabetes mellitus. The breakfast cereals reduced the blood glucose of the rat groups from initial levels of 251.33mg/dl, 277mg/dl and 241mg/dl to 105.67mg/dl, 102.67mg/dl and 102mg/dl respectively. They also increased the red blood cell haemoglobin, red blood and white blood cells. The results also showed that the products are good sources of vitamins and minerals that are important in reduction of risk of diabetes and other cardiovascular diseases. The vitamins A,C and E levels detected in the samples were 1200IU-1433IU, 20.89-22.14mg/100g and 0.46-0.89mg/100g respectively. The breakfast cereals have high crude fibre (6.35-6.95%) and carbohydrate (70.31-71.77%)contents, are moderately high in protein (11.73-14.20%) and low in fat (1.2-1.9%). Since consumption of foods high in fat is not encouraged especially for people with diabetes mellitus, this makes these products useful for diabetes management. Producing the breakfast cereals industrially, using extrusion technology will grant accessibility of the product to larger number of diabetics. On the other hand, it could be produced at home with basic kitchen facilities.

WHO BENEFITS?

Diabetics, farmers, cooperative society, investors, processors and other stakeholders. Eating the product has been shown to lower blood sugar. Establishing a plant for its production and commercialization

WHERE WILL YOUR IDEA BE IMPLEMENTED?

Nigeria, Sierra Leone, Congo, Ghana etc

ARE YOU IMPLEMENTING IN AN ELIGIBLE COUNTRY?

  • Yes

EXPERTISE IN SECTOR

  • I’ve worked in a sector related to my idea for over a year

EXPERIENCE IN IMPLEMENTATION COUNTRY(IES)

  • Yes, for more than one year.

TELL US MORE ABOUT YOU!

I am a Lecturer in the Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria. I long to have collaborators that would assist in further development and commercialization of this and other technologies being worked on

The global burden of disease study by the World Health Organisation estimated that about 177 million people in the world had diabetes in the year 2000 (WHO, 2003). In the second edition of International Diabetes Federation Diabetes Atlas, it is estimated that 194 million people had diabetes in the year 2003 and about 2/3 of these people live in developing countries (IDF, 2003). This challenge and increase in population without equivalent increase in food production makes it necessary to develop foods using under utilized crops with the potentials to meet the nutritional requirements of diabetics.

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