Nutritional Profiling and Glycemic Index Assessment of a Soup Powder Formulation From Squash, Green Banana, Black Beans, and Coconut

Abstract

Formulating foods that are rich in essential nutrients (minerals, vitamins, and functional ingredients) while being low in simple sugars, fats, and salt is imperative in the fight against noncommunicable diseases. This study contributes to this effort by formulating a soup powder made from natural ingredients, specifically squash, green banana, black beans, and coconut (SBBC), which are well known for their positive effects on the prevention and management of these health conditions. The produced soup powder was analyzed for its nutritional composition, glycemic index, and sensory characteristics. A mixing plan constrained to the extreme peak followed by optimization was used for formulation using Statgraphics Centurion Version XIX software. The results indicated that the proportions of raw materials in the optimized formulation were 25.20%, 15%, 34%, 25.80%: SBBC. One hundred grams of soup powder based on SBBC thus formulated contains 10.87 g proteins, 58.80 g total carbohydrates, 13.13 g lipids, 10.78 g crude fiber, 2842.19 g potassium, 473.85 g magnesium, 600 g calcium, 7.73 zinc, 147.44 g phosphorus, 0.99 g iron, and 124 μ g of total carotenoids. The energy value was 396.8 kcal with a glycemic index of 57.98%. More than half of the panelists found the soup to be pleasant. These findings suggest that the SBBC‐based soup powder can effectively provide essential nutrients in a palatable form, supporting individuals in meeting their nutritional needs.