Vol. 9, Issue 1, Part A (2025)

The increasing prevalence of lifestyle-related diseases, such as diabetes, has driven the need for functional foods with low glycemic indices (GI) that can promote better blood glucose control. This study aimed to evaluate the biochemical, antioxidant, and glycemic properties of low-GI pudding incorporated with baobab (Adansonia digitata) powder. The objectives were to assess the total phenolic content (TPC), antioxidant activity, glycemic index, and sensory acceptability of baobab-enriched low-GI pudding. The low-GI pudding was prepared by incorporating baobab powder with sugar substitutes (stevia and erythritol), skimmed milk, and other ingredients. The TPC was measured using the Folin-Ciocalteu method, while antioxidant activity was evaluated using the DPPH free radical scavenging assay. The glycemic index of the pudding was determined through an in vitro digestibility model. Sensory evaluation was performed with 30 trained panelists using a 9-point hedonic scale.
The results revealed that the baobab-enriched low-GI pudding had a significantly higher TPC (3.82±0.25 mg GAE/g) and antioxidant activity (78.5±2.4%) compared to the control pudding (1.24±0.19 mg GAE/g and 34.2±3.1%, respectively). The glycemic index of the baobab pudding was significantly lower (45.2±2.3) than that of the control pudding (62.4±3.1). Sensory evaluation showed that the baobab pudding was well-accepted, with no significant differences in texture, taste, or overall acceptability compared to the control pudding.
In conclusion, the inclusion of baobab powder in low-GI pudding significantly enhanced its antioxidant properties and reduced its glycemic index, without compromising its sensory qualities. These findings suggest that baobab powder can be used as a functional ingredient in food products aimed at promoting better blood glucose control and overall health.