Formulation of a Yam Based Hyperglycemic Flour using Mixture Design

Abstract

Dioscorea schimperiana is an endangered yam species in Cameroon and an attempt was made to produce antidiabetic flour from Dioscorea schimperiana, soybeans (Glycine max), cinnamon (Cinnamomum verum) and neem leaves (Azadirachta indica) using mixture design to diversify it end use limited to the production of pounded yam. The nutritional content of the flour blends were assessed. Water, ash, total digestible carbohydrates, crude proteins, lipids, fibers, calcium, zinc, iron, vitamin C, beta carotene and alpha tocopherol were determinate using standard methods. Result show that the yam based anti-hyperglycemic flour satisfies the recommended Acceptable Macronutrient Distribution Ranges (AMDR) according to reference diabetes organizations ensuring by this a balanced diet. It contains bioactive compounds with scientific based evidence of maintaining ideal blood glucose levels, achieving optimal blood lipid levels, reducing the risk for diabetic complications. Therefore, it can be used in diabetes management as nutraceutical.