In Vitro Antihyperglycemic, Antioxidant, and Technofunctional Properties of Fonio Millet Instant Breakfast Meal Enriched With Food By‐Products

Abstract

Valorizing agro by‐products and using underutilized food crops are two important ways to guarantee sustained food and health security in the tropics. Hence, this study was to create a functional breakfast meal using a combination of soy cake (SC), cocoa bean shell (CBS), and germinated fonio millet. Using a 10‐run optimal mixture experiment, five blends that demonstrated greater total phenolic contents (TPC) were chosen. Nutritional composition, antihyperglycemic potentials, and technofunctional and sensory qualities of the meals were examined. All the blends had an average of over 18.0 g/100 g protein content and an average fiber content of over 8.00 g/100 g, with SC and CBS contributing to these nutrients, respectively. The meals were low in carbohydrates < 65%, and the predominant minerals were Na, K, Ca, and P. Na/K and Ca/P ratios were < 1.0 and 2.0, respectively, further establishing the nutritional values of the meal. Bioactive compounds and antioxidant properties (DPPH, ABTS, and FRAP assays) of the meal increased with the proportion of CBS. All the formulations were low‐glycemic (GI < 50% and GL < 40%) foods, and their capacities to inhibit α‐amylase and α‐glucosidase were significant. However, hydration, pasting viscosities, and sensory attributes of the meal were affected by the compositional differences.