An Evaluation of Steamed Sponge Cake Comprising Ambon Banana Peel Flour and Dates: Exploration of Nutrient Composition, Glycemic Index, and Acceptability for Hyperglycemia Mitigation

Abstract

The increased prevalence of hyperglycemia, characterized by excessive glucose in the blood plasma, accentuates the need for dietary strategies tailored towards its prevention. Individual glucose tolerance and renal glucose threshold primarily influence the variable definition of hyperglycemia in diabetes patients. The current investigation assesses the nutrient composition, glycemic index, acceptability, and appropriate serving size of various steamed sponge cake renditions, targeting an optimized approach towards hyperglycemia prevention. A comparative analysis method served to evaluate the energy value and nutrient levels of a research-formulated sponge cake (F0), integrating Ambon banana peel flour and dates, alongside three commercial alternatives (F1-F3). This analysis encompassed carbohydrate, protein, fat, and crude fiber contents. Concurrently, the glycemic index value was ascertained via a one-shot case study design, employing eight healthy female subjects for an empirical assessment. An ensuing descriptive analysis was utilized to define the serving size. It was observed that F0 manifested lower energy and carbohydrate levels, but demonstrated diminished protein, fat, and crude fiber concentrations relative to F1-F3. F0 also met the classification criteria for a low glycemic index product. The product yielded an acceptability score of 5 (acceptable), with an established serving size of 80 g. The study therefore suggests that the research-formulated sponge cake comprised of Ambon banana peel flour and dates offers a balanced nutrient profile, a low glycemic index, and considerable acceptability, thereby positioning it as a potential dietary tool for hyperglycemia prevention. A serving size of 80 g per serving is recommended.