Production of Antidiabetic Modified Cassava Flour Manihot Esculenta Crantz, withα-Glucosidase and α-Amylase Activities as Measured by Post Prandial Blood Glucose Response, Glycemic Indices and Organoleptic Properties

Abstract

Modified Cassava flour production is a spinoff of biotechnology R&D initiatives of Akwa Ibom state University, tailored towards providing modified Cassava flour for individuals with certain metabolic disorders such as Diabetes Mellitus (type 2 diabetes). However, cassava flour modified with biomas was prepared into paste and consumed with sauce /soup. The effect of bioprocessing on the bioactive constituents and antidiabetic activities were investigated after consumption /digestion of the flour. Blood glucose concentration was measured after the consumption of the Test diets and the Control. The results showed a significant (P < 0.05) effect of treatment on the physicochemical parameters of the modified flour. However, post Prandial Blood Glucose contents and glycemic index decreased after digestion, with high α-Amylase and α-Glucosidase inhibitory activities observed, thus showing antidiabetic activities. Therefore, we recommend this modified cassava flour for its biological activities suitable for individuals with certain metabolic disorders.