The role of natural plant gums in health-promoting cereal-based foods: A case study on Detarium microcarpum

This study investigates the role of Detarium microcarpum seed gum as a functional ingredient in enhancing the nutritional and health-promoting properties of cereal-based foods, specifically wheat-sorghum composite noodles. The primary objectives were to evaluate the physicochemical properties, sensory acceptability, and potential health benefits of Detarium microcarpum seed gum at varying concentrations (0.5%, 1%, 1.5%, and 2%) when incorporated into the noodles. The study also aimed to assess the gum’s impact on the glycemic index (GI) and prebiotic activity of the noodles. The Detarium microcarpum gum was extracted and characterized for its polysaccharide content and viscosity, while the noodles were subjected to texture analysis, cooking loss, and water absorption tests. Sensory evaluation was performed using a hedonic scale, and the health benefits were assessed through in vitro tests for glucose modulation and gut microbiota fermentation. The results demonstrated that the gum significantly increased the viscosity and water absorption of the noodles, with the highest concentration (2%) showing the most pronounced effects. Cooking loss decreased as the gum concentration increased, indicating improved stability. The sensory evaluation revealed that 1% gum-enriched noodles were most similar to the control in terms of texture and taste, with higher concentrations leading to undesirable textures. The gum-enriched noodles showed a significant reduction in GI, from 75 (control) to 60 (1% gum), suggesting its potential for managing blood sugar levels. Furthermore, the prebiotic activity of the gum was confirmed by promoting the growth of beneficial gut microbiota, such as Bifidobacterium and Lactobacillus. In conclusion, Detarium microcarpum seed gum is a promising functional ingredient for improving the nutritional and health benefits of cereal-based foods. Its incorporation into food products can enhance dietary fiber content, lower the glycemic index, and support gut health, while maintaining sensory appeal at optimized concentrations.