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Cooking Quality, Fasting Blood Glucose, Glycemic Index and Load of High–Fiber Noodles Made from Wheat, Tiger Nut Residue and Cassava Flour Blends

Author

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  • Elemuo, G. K.

    (Department of Food Science and Technology, Federal University of Technology Owerri, Imo State, Nigeria)

  • Obasi, N. E.

    (Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria)

  • Onwuka, G. I.

    (Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria)

  • Odeyemi, T. A.

    (Department of Food Science and Technology, Federal University of Technology Owerri, Imo State, Nigeria)

  • Ezenwa, C. J.

    (Department of Public Health, Federal University of Technology, Owerri, Imo State, Nigeria)

  • Emetole, J. M.

    (roduct Development Programme, National Root Crops Research Institute, Umudike, Abia State, Nigeria)

  • Okoroafor, C. N.

    (Department of Human Nutrition and Dietetics, Ambrose Alli University, Ekpoma, Edo State, Nigeria)

Abstract

High-fiber composite noodles were made from the combination of wheat, tiger nut residue and cassava flour blends. High fiber inclusion (up to 20 %) was achieved presenting an excellent option for formulating healthier noodles. The cooking quality and fasting blood glucose of the noodles were evaluated and the data generated were subjected to analysis of variance (ANOVA) and means were separated using Duncan multiple range test (DMRT) to establish the significant difference (p <0.05). Available carbohydrate, glycemic index and load were also determined. The result of the cooking quality of the noodles generated include; cooking time (38–40 min.), cooking loss (0.22–0.82 g), water uptake (0.14–0.17 %), and bulk density (0.26–0.53 g/ml). Fasting blood glucose (85.85–110.37 mg/dL), glycemic index (36.14–49.17), glycemic load (9.36–14.93) and available carbohydrate (25.90–30.37 g/100g) values for noodles remained lower than wheat controls, confirming reduced postprandial glycemic response and overall functional suitability. The composite noodles performed favourably when compared with the control (100 % wheat flour).

Suggested Citation

  • Elemuo, G. K. & Obasi, N. E. & Onwuka, G. I. & Odeyemi, T. A. & Ezenwa, C. J. & Emetole, J. M. & Okoroafor, C. N., 2026. "Cooking Quality, Fasting Blood Glucose, Glycemic Index and Load of High–Fiber Noodles Made from Wheat, Tiger Nut Residue and Cassava Flour Blends," International Journal of Latest Technology in Engineering, Management & Applied Science, RSIS International, vol. 15(6), pages 21-29, July.
    • Handle: RePEc:bjf:ijltem:v:15:y:2026:i:6:a:3
    DOI: 10.51583/IJLTEMAS.2026.150600003
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