Mature green plantain-amaranth flour inclusion improved wheat bread nutrients, antioxidant activities, glycemic index/load and carbohydrate hydrolyzing enzyme inhibitory activities

This study assessed the nutritional qualities of bread developed from wheat, mature green plantain and amaranth grain flours. The raw material flours were processed into breads using the following proportion: WB: 100 % wheat; WPB: Wheat:Plantain (80:20)%; WAB: Wheat:Amaranth (80:20)%; and WPAB: Wheat:Plantain:Amaranth (60:20:20)%. The loaf weight (572.00–611.17 g), loaf volume (146.21–162.11 cm3), and loaf shape (0.26–0.27 cm3/g) increase with inclusion of plantain and amaranth flour. Macronutrient - crude protein (10.10–21.58 g/100 g), crude fibre (0.27–2.73 g/100 g) and energy value (243.74–269.35 kcal/100 g) was increased in WPAB. Micronutrient - potassium (75.99–94.11 mg/100 g) was the predominant mineral. Furthermore, WPAB antinutrients content was below critical values and exhibited higher free radical scavenging activities against DPPH*, ABTS*, FRAP* and Fe2+chelation; high α-amylase-glucosidase inhibitory activities (>60 %), and low glycemic index (<55 %) respectively. Hence, WPAB may be suitable as functional bread.