PRODUCTION AND EVALUATION OF GLYCEMIC INDEX FUFU ANALOGUE PRODUCTS FROM COCONUT RESIDUE.
Glycemic index of fufu analogue products from coconut residue were evaluated. Coconut residue was blended with different quantities of food binders (psyllium husk and gelatin) for the production of fufu analogue products. Dietary fibre, glycemic index/load, and sensory attributes of the fufu analogue products were determined using standard methods The total dietary fibre (TDF) ranged from 68.15 to 78.98%, Soluble dietary fibre (SDF) ranged from 0.54 to 0.94% and insoluble dietary fibre ranged from 67.61to 78.05 %. The estimated glycemic index obtained after in vitro enzymatic digestion of the fufu analogue products ranged from 39.93% to 43.18% with glycemic loads from 1.78 to 4.42 (100g of serving). The results revealed that the fufu analogue products made from coconut residue had low glycemic index and low glycemic loads. The sensory results of the fufu analogue products showed that the fufu analogue products made of 5-10g of the psyllium husk rated highest (7.00) in terms of appearance, taste, hand-feel, and overall acceptability. From result it was observed that ten grams (10g) of the binders formed a fufu dough that was accepted by all the panelist. There were no significant different at (p<0.05) in the odour analysis of fufu analogue products. The results showed that all the samples had very good sensory ratings.
Keywords: Fufu, coconut residue, dietary fibre, glycemic /load, and sensory analysis.
