Glycemic index and certain qualities of macaroni containing lablab flour (Dolichos lablab)

Abstract

The objective of this research was to study the effect of lablab flour on the glycemic index (GI) and certain qualities of macaroni. Four different preparation methods (soaking, germination, cooking and fermentation) of lablab flour for macaroni were compared to macaroni made from 100% semolina flour. Color L*, b*, texture value, cooking loss, sensory hedonic score of appearance, overall odor, overall taste, stickiness and overall liking of macaroni containing fermented lablab flour were not significantly different (P≥0.05) from macaroni made from 100% semolina flour. The ratios of semolina and lablab flour (100:0, 90:10, 85:15, 80:20, 75:25 and 70:30 w/w) were investigated. Results revealed that the optimal ratio of semolina and lablab flour was 85:15. The GI of mixed macaroni was 64, which was lower by about 13% when compared to macaroni made from 100% semolina flour (GI = 77). Overall-liking hedonic score was like slightly (6.1). In conclusion, use of fermented lablab flour provides health benefits in terms of lowering GI.