Polyphenol content and glycemic load of pasta enriched with Faba bean flour

Imma Turco, Tiziana Bacchetti, Cecilia Bender, Benno Zimmermann, Ganiyu Oboh, Gianna Ferretti

Abstract


Background: Legumes contain elevated levels of health functional components. The objective of the present paper was to evaluate the nutritional properties and the post-prandial glycaemic responses of pasta obtained using 35% Vicia Faba (VF) bean flour, which is an important source of fiber and phytochemical compounds.

Results: Protein and fiber content were higher in VF pasta compared with durum wheat semolina (DWS) pasta. The total antioxidant activity against peroxyl radicals evaluated by oxygen radical absorbance capacity (ORAC) assay was also observed in VF pasta. The comparison of post-prandial increase of glucose after VF intake or DWS demonstrated significant differences and VF pasta exhibited a lower glycemic index value, a lower glycemic load and higher glycemic profile compared with DWS pasta.

Conclusion: The results suggest that enrichment with 35% Vicia faba bean has potential health benefits and that VF flour can be used as an ingredient to prepare added-value products.

Keywords: Glycemic Index; Glycemic load; Glycemic Profile; polyphenols, flavonoids; diabetes 


Full Text: [Abstract] [Full Article]

DOI: 10.31989/ffhd.v6i5.254

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