Proximate compositions and in vitro digestibility of a formulated health snack

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INTRODUCTION: Formulation of a healthy convenient food using natural ingredients is timely Aim of this study was to develop a snack incorporating local ingredients and to determine the nutrient composition and in vitro starch digestibility. METHODS: The health snack was formulated using olu rice (nymphaea pubescens), foxtail millet (Setaria italic), barley (Hordeum vulgare L.) and chickpea (Cicer arietinum), wheat flour, cinnamon, butter, raisins, egg white, baking powder and vanilla essence Proximate compositions of digestible carbohydrate and total starch (Holm et al,1986), fat (Croon et al.,1980), protein (AOAC 1984b), dietary fiber (Asp et al. 1983) and in vitro starch digestibility (Englyst's1996) were analysed. Resistant starch (RS) was calculated as the difference between total and digestible starch. The hydrolysis index (HI) and its corresponding pGI was calculated. RESULTS: Proximate composition in g/IOOg were 12.35±0.77 (protein), 15.00+0.36 (fat), 3.47+0.31 (soluble dietary fiber), 1.8+0.45 (insoluble dietary fiber) and 61.70+0.81 (digestible starch) with 441.84 kcal of energy. Percentage contribution to energy was 11.18% (protein) (European Association for the study of diabetes recommendation (EASD).IO - 20%), 30.55% (fat) (EASD: <35%), and 58.27 % (carbohydrate) (EASD:45 - 60%), with protein fat: carbohydrate ratio of 13:5. Total starch and RS in g/IOOg were 64.36±0.69 and 2.66±0.12. The HI and the corresponding PGI were 35.16 and 38 50. CONCLUSION: HI and pGI indicates a low Gl (<55) All nutrients fell within the recommended ranges with high soluble to insoluble fiber ratio (21). This snack will be beneficial as a convenience food for the health concious population, including diagnosed diabetics Key words Health