Glycemic Index and Glycemic Load of biscuits resulting from substitution of wheat flour by caterpillar powder (Imbrasia oyemensis)

Today, because of the spread of metabolic diseases, consumption of food with low glycemic impact is much encouraged. This work was  undertaken to improve the glycemic index and glycemic load of biscuits, by replacing wheat flour with caterpillar powder (Imbrasia  oyemensis), up to 5% (BFC5), 10% (BF...

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Published inInternational Journal of Biological and Chemical Sciences Vol. 17; no. 4; pp. 1298 - 1309
Main Authors Meïté, Alassane, Diaby, Aboubacar, Yéboué, Hermann Kouamé, Kati-Coulibaly, Seraphin
Format Journal Article
LanguageEnglish
Published 19.09.2023
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Summary:Today, because of the spread of metabolic diseases, consumption of food with low glycemic impact is much encouraged. This work was  undertaken to improve the glycemic index and glycemic load of biscuits, by replacing wheat flour with caterpillar powder (Imbrasia  oyemensis), up to 5% (BFC5), 10% (BFC10), 15% (BFC15) and 20% (BFC20). The glycemic index and the glycemic load of the biscuits were  evaluated by a standard method. It appears from this study that the gradual incorporation of caterpillar powder (Imbrasia oyemensis) by  the wheat flour reduce the glycemic index (63.74 to 31.04) and the glycemic load (41.16 to 18.42) of cookies as the level of substitution  increases. The substitution of wheat flour for caterpillar powder (Imbrasia oyemensis) improved index and glycemic load of composite  biscuits. 
ISSN:1991-8631
1997-342X
DOI:10.4314/ijbcs.v17i4.2