Formulation and Nutritional Characterization of a Multipurpose Food Flour Blend for People Living with Diabetes

This study sort to formulate and characterize a multipurpose food flour blend for people living with diabetes (PLWD) using the most recommended low glycemic index foods by physicians and determined to be the most preferred by PLWD. Six potential multipurpose food flour blends labelled ‘’D, E, F, G, H, and I’’ were formulated from soybean, finger millet, unripe plantain, carrot and pumpkin leaves using material mass balance method. These food flours were characterized by proximate analysis, vitamin, mineral and antinutrient determinations. Blend ‘’D” was found to be the most suited for PLWD as it was the most compliant in critical nutrient components for PLWD and superior to a popular proprietary equivalent currently sold in the market. Although, the multipurpose food flour labelled ‘’D’’ completely complies with the International Diabetic Atlas’ recommendations for protein (15-20 %), carbohydrate (45-60 %) and fat (7%) in the foods of PLWD, it fell short of the American Diabetic Association’s recommendation for fat (25-35%) in the diet of PLWD by 15 % even though it met her recommendations for protein and carbohydrate. This suggests the need for supplementation with fatty food sources such as cooking oil or butter during final meal preparation. However, the desirable reduction in carbohydrate content achieved in blend ‘’D’’ (60%), coupled with its elevated fat content when compared with its proprietary equivalent, makes ‘’D’’ better poised to favour a lower glycemic impact, improved insulin sensitivity, and sustained energy release via a state of ketosis. These positive indicators suggest that when incorporated into the diets of PLWD, the formulated multipurpose flour ‘’D’’ could potentially be a safer and nutritionally more adequate dietary alternative in the management of diabetes.