Production and Evaluation of a Novel "Stiff Dough" for Diabetics from the Incorporation of Bambara Fiber (Vigna subterranea (L.) Verdc.) into Plantain Flour (Musa spp.)

This study investigated the development of a novel stiff dough product suitable for diabetic patients by incorporating Bambara groundnut (Vigna subterranea (L.) Verdc.) fiber into plantain (Musa spp.) flour. The objective was to improve the nutritional and nutritional qualities of plantain-based stiff dough while enhancing its dietary fiber content for better glycemic control. Proximate composition and sensory evaluation were conducted on the formulated blends. Results showed that the incorporation of Bambara fiber significantly increased the dietary fiber content and lowered the predicted glycemic index of the product, while maintaining acceptable sensory qualities. These findings highlight the potential of Bambara fiber as a functional ingredient in the development of healthier staple foods for managing diabetes and related metabolic disorders.