POSTPRANDIAL GLYCEMIC INDEX AND SENSORY ACCEPTABILITY OF FINGER MILLET–LEGUME COMPOSITE PORRIDGES IN HEALTHY ADULTS
Keywords:
Diabetes, Sensory Evaluation, Porridges, Glycemic Index, Postprandial Glycemia.Abstract
Dietary management remains a key strategy in managing various diseases, especially with low glycemic impact foods. Traditional cereal porridges are common staple foods but often elicit high postprandial glycemic responses. This study aimed to evaluate the nutritional composition, sensory attributes, and postprandial glycemic effects of legume-based composite porridges formulated from finger millet, soybean, groundnut, and Bambara nut with ginger. Three formulations were prepared: finger millet, soybean, ginger (FSG), finger millet, groundnut, ginger (FGG), and finger millet, bambara nut, ginger (FBG) with spices. Proximate composition was determined using AOAC (2005) methods. Glycemic index (GI) testing was conducted with a relatively small and non-clinical specimen adopting a randomized, open‑label, crossover protocol with anhydrous glucose as reference. Postprandial glycemia levels were measured at 30-minute intervals for 2 hours post-consumption. Sensory evaluation was carried out using a nine-point hedonic scale by untrained panellists. Data were subjected to descriptive statistics, group differences assessed using one-way ANOVA at p ≤ 0.05. FSG had the highest protein (16.00%) and fiber (3.50%) with GI of 38.60, while FGG showed the highest fat (19.07%) and the lowest GI (31.14). FBG exhibited the highest carbohydrate (72.00%) and the highest GI (42.20). All samples were well accepted with no significant differences (p > 0.05) in appearance, aroma, taste, or texture. Legume and ginger fortification enhanced the nutritional quality and reduced the glycemic impact of finger millet porridges without affecting sensory appeal. These porridges, particularly FSG and FGG, offer promising potential relevance for dietary option for planning and management of postprandial glycemia.
References
Addo-Preko, E., Amissah, J.G.N., Adjei, M.Y.B. (2023). The relevance of the number of categories in the hedonic scale to the Ghanian consumer in acceptance testing. Frontiers in Food Science and Technology, 3, Article 1071216.
Adeyemi, I. A., & Beckley, O. (2019). Effect of processing on the quality attributes of cereal-based complementary foods. Journal of Food Quality, 42(6), 1–9. https://doi.org/10.1155/2019/4826045
Aljohani, N., Aljohani, A., Alamir, N.A.Y., Aljohani, K. A., Hassan, H.M., Allaf, S.M. and Al-Muzaibi, M.A. (2024). Complications of Diabetes Mellitus: A Systematic Review of Pathophysiological Mechanisms and Prevention Strategies. Journal of Posthumanism, 4(1), 599-611. https://doi.org/10.63332/joph.v4i1.3646
AOAC Internatioal. Official methods for analysis of AOAC International. AOAC International.2005; (18th edition).
ElSayed, N.A., Alepo, G., Aroda, V.R., Bannur, R.R., Brown, F.M., Bruemmer, D., and Gabbay, R.A. (2023). Glycemic targets: Standards of care in diabetes. Diabetes Care, 46, (Suppl. 1), S97–S110. doi:10.2337/dc23-S006
Gentilcore, D., Chaikomin, R., Jones, K. L., Russo, A., Feinle-Bisset, C., Wishart, J. M., & Horowitz, M. (2006). Effects of fat on gastric emptying of and the glycemic, insulin, and incretin responses to a carbohydrate meal in type 2 diabetes. Journal of Clinical Endocrinology & Metabolism, 91(6), 2062–2067.
International Diabetes Federation. (2021). IDF Diabetes Atlas (!0th edition). International Diabetes Federation. https://www.diabetesatlas.org
Jenkins, D. J. A., Kendall, C. W. C., Axelsen, M., Augustin, L. S., & Vuksan, V. (2002). Viscous and nonviscous fibres, nonabsorbable and low glycaemic index carbohydrates, blood lipids and coronary heart disease. Current Opinion in Lipidology, 13(6), 571–578.
Jenkins, D.J.A., Kendall, C.W., Augustin, L.S.A., Franceshi, S., Hamidi, M., Marchie, A., Jenkins, A.L., and Axelsen, M. (2002). Glycemic index: Overview of implications in health and disease. Am J Clin Nutr. 76(2):266–273.
Milkesa, F., Fikiru, D., and Kedir Kebero. (2021). Formulation and Quality Evaluation of Finger Millet Based Composite Food Products. International Journal of Nutrition and Food Sciences. 10(3), 59-65. https://doi.org/10.11648/j.ijnfs.20211003.11
Naik, N.S., Nadiger, N., and Mukhopadhyay, A. (2025). Effect of millet consumption on metabolic homoestasis (glycemic control and lipid profiles) in adults: A systematic review. Diabetes Metab Syndr.19;20(1):103359
Nilsson, M., Stenberg, M., Frid, A. H., Holst, J. J., & Björck, I. M. E. (2012). Glycemia and insulinemia in healthy subjects after lactose-equivalent meals of milk and other food proteins: the role of plasma amino acids and incretins. The American Journal of Clinical Nutrition, 80(5), 1246–1253.
Ocheme, O. B., Adedeji, O. E., & Chinma, C. E. (2018). Effect of germination on functional and pasting properties of millet and pigeon pea composite flours. Food Science & Nutrition, 6(2), 329–339. https://doi.org/10.1002/fsn3.558
Olapade, A. A., & Adeyemo, A. M. (2014). Evaluation of flours from maize–soybean blends for use in complementary foods. Food and Nutrition Sciences, 5(17), 1767–1775.
Oyeyinka, S. A., Akinola, S. A., & Oyeyinka, A. T. (2020). Nutritional and sensory properties of sorghum–ginger-based beverage. Food Research International, 137, 109412. https://doi.org/10.1016/j.foodres.2020.109412
Riccardi, G., Rivellese, A. A., & Giacco, R. (2004). Role of glycemic index and glycemic load in the healthy state, in prediabetes, and in diabetes. The American Journal of Clinical Nutrition, 80(1), 289S–293S.
Softic, S., Gupta, M.K., Wang, G.X., Fujisaka, S., O’Neill, B.T., Rao, T.N., et al (2017). Divergent effects of glucose and fructose on hepatic lipogenesis and insulin signaling. J Clin Invest.;127(11):4059–74.
Udeh, C. B., Nwosu, J. N., & Nnamani, C. V. (2021). Evaluation of sensory and nutritional properties of millet–legume–spice complementary foods. International Journal of Food Science, 2021, 1–9. https://doi.org/10.1155/2021/6683901
Visuthranuku, C., Pichet, S., Suphab, A., Pathama, S., and Sirinuch, C. (2022). Glycemic index and glycemic load of common fruit juices in Thailand. Journal of Health, Population and Nutrition 41:5. https://doi.org/10.1186/s41043-022-00284-z
Wolever, T. M. S., & Jenkins, D. J. A. (2009). The use of the glycemic index in predicting the blood glucose response to mixed meals. The American Journal of Clinical Nutrition, 43(1), 167–172
Zhu, Y., Cai, C., Xie, J., and Sun, H. (2024). Effects of whole grains on glycemic control: a systematic revies and dose-response meta-analysis of prospective cohort studies and randomized controlled trials. Nutrition Journal, 23(47). https://doi.org/10.1186/s12937-024-00952-2
Downloads
Published
Issue
Section
License
Copyright (c) 2026 This is an Open Access article distributed under the terms of the Creative Commons Attribution 4.0 International License, which permits unrestricted use, distribution, adaptation, and reproduction in any medium, provided that the original work is properly cited.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Authors are permitted to post their work online in institutional/disciplinary repositories or on their own websites. Pre-print versions posted online should include a citation and link to the final published version in Journal of Librarianship and Scholarly Communication as soon as the issue is available; post-print versions (including the final publisher's PDF) should include a citation and link to the journal's website.
