Nutritional Potential of Low-Carbohydrate Nigerian Staple Meal Alternatives for Improving Dietary Compliance in Starch-Restricted Populations

The increasing prevalence of obesity and Type 2 Diabetes Mellitus (T2DM) has prompted interest in low-carbohydrate dietary alternatives for better metabolic control. This study aimed  to evaluate the nutrients and sensory properties of alternative meals formulated from cabbage, coconut, eggplant, and rolled oats flours, with psyllium husk added as a binder. Food materials were processed into flour, and the nutrients properties were analyzed using standard AOAC methods, while sensory attributes were assessed using a 9-point hedonic scale. Results showed that the carbohydrate content of the meals ranged from 14.66 to 15.85%, with appreciable levels of protein (1.05 – 1.90%), crude fibre (10.80 – 11.50%), and fat (32.48 – 34.50%). Vitamin analysis showed appreciable amounts of vitamin A (1192.24 – 2376.24 µg/g), vitamin C (8.79 – 22.08 µg/g), vitamin E (113.82 – 207.31 µg/g), and vitamin K (56.93 – 86.20 µg/g). Considerable amount of vitamins B1, B6, and B9 were also present. Mineral analysis of the meals revealed potassium (10.25 – 24.70 mg/100 g) as the most abundant element, followed by sodium, calcium, and magnesium. Sensory evaluation revealed that all meals were generally acceptable, with meal made from cabbage flour rated the highest for taste (7.87), texture (7.27), flavour/aroma (7.40), appearance (7.27), and overall acceptability (7.13). Beyond low carbohydrate, the relatively low sodium content across samples suggests suitability for low sodium diets as well. The study concludes that these locally developed low-carbohydrate meals are nutrient-dense, and potentially beneficial for the dietary management of diabetes and other chronic diseases that need modification in carbohydrate consumption.