DEVELOPMENT, PROXIMATE AND ORGANOLEPTIC EVALUATION OF BISCUITS MADE FROM BAMBARA GROUNDNUTS, CARDABA BANANAS AND BEETROOT FOR BLOOD GLUCOSE REGULATION

The global rise in Type 2 Diabetes necessitates dietary interventions, with low-glycemic functional foods offering a promising management strategy. While the separate health benefits of indigenous crops like Bambara groundnut (Vigna subterranea), Cardaba banana (Musa Balbisiena), and beetroot (Beta vulgaris) are known, a significant knowledge gap exists regarding their synergistic efficacy in a composite food product. This study therefore aimed to develop and evaluate the blood glucose-lowering potential of a functional snack bar formulated from these indigenous Nigerian ingredients. Bambara groundnut, Cardaba banana, and beetroot were processed into flours/powders. Three snack bar formulations (Samples A, B, C) with varying proportions of these ingredients, along with guava leaf and cinnamon powder, were developed. The nutritional composition of the snacks was determined through proximate analysis (AOAC methods) for moisture, ash, crude FIBER, fat, protein, and carbohydrate content. Consumer acceptability was assessed via sensory evaluation by a 75-member panel. Data were analyzed using ANOVA. The proximate analysis revealed a strong nutritional profile across all samples, characterized by high complex carbohydrate (66.04-70.78%) and FIBER content (0.60-1.43%), alongside low fat (0.87-1.00%) and appreciable protein levels (7.32-7.95%). Sensory evaluation indicated high consumer acceptability, with Sample C emerging as the most preferred formulation. In conclusion, the study successfully developed a palatable and nutrient-dense functional snack bar from indigenous crops, with a composition conducive to glycemic control. The formulated snack, particularly Sample C, represents a viable, culturally acceptable dietary option for managing Type 2 Diabetes, warranting further in-vivo studies to confirm its anti-diabetic efficacy.