INTRODUCTION
Diabetes mellitus often simply referred to as diabetes, is a group of chronic metabolic diseases in which a person has high blood sugar, either because the body does not produce enough insulin or because cells do not respond to the insulin that is produced, this high blood sugar produces the classical symptoms of polyuria (frequent urination), polydipsia (increased thirst) and polyphagia (increased hunger) (Shoback et al., 2011).
There are three main types of diabetes mellitus (DM). Type I DM results from the body’s failure to produce insulin. This type of diabetes requires the person to inject insulin or wear an insulin pump. This form was previously referred to as “insulin-dependent diabetes mellitus” (IDDM) or “Juvenile diabetes” (Merck, 2010). Type II DM results from insulin resistance; this is a condition in which the cells fail to use insulin properly. The type II DM sometimes combined with an absolute insulin deficiency, this forms what was previously referred to as non-insulin-dependent diabetes mellitus (NIDDM) or “adult-onset diabetes” (Lamber and Bingley, 2002). The third main form is gestational diabetes which occurs when pregnant women without a previous diagnosis of diabetes develop a high blood glucose level.This physiological change in pregnant women precede to the development of type II DM. Other forms of diabetes mellitus include congenital diabetes which is due to genetic defects of insulin secretion, cystic fibrosis-related diabetes, steroid diabetes induced by high doses of glucocorticoids and several forms of monogenic diabetes (Merck, 2010).
Diabetes mellitus is one of the most common chronic diseases in nearly all countries and continues to increase in number and in significance (Motala et al., 2008). Food habit has also been associated with the high prevalence of diabetes mellitus because the consumption of high glycemic index foods are on the increase which could be due to lack of knowledge or their availability as fast foods or snacks (Willetteet al., 2002; Foster et al., 2003). This fact has been attributable to increase in the consumption of high glycemic index foods.(Willette et al., 2002; Foster et al., 2003).
In Nigeria, with over 250 tribes and different cultureS and food values, the prevalence rateof DM has not been uniform though the International Diabetes Federation recorded 2819(3.9%) in 2010 and that there will be an increase to 3316 in 2030 having a mean annual increment of 125 if adequate preventive measures are not taken (IDFDA, 2006). Cereal products such as biscuits and bread have become very popular in Nigeria particularly among children and adults,this cereal foods have very high glycemic index which is known to increase blood glucose level(Ukachukwu et al., 2004).
Plantain occasionally is one of the cultivated varieties (cultivars) of the genus Musa. The fruit is intended to be consumed only after cooking or other processing, rather than being eaten raw.When the fruits are intended to be eaten they are known as "dessert bananas" or just "bananas", although “banana" is also used as a collective term to include both bananas and plantains. There is no formal botanical distinction between the two. In some countries, there may appear to be a clear distinction between cooking plantains and dessert bananas, but in other countries, where many more cultivars are consumed, the differences are not so clear-cut and the distinction is not made in the common names used there. The difference between the two terms "plantain" and "banana", used here, is based purely on how the fruits are consumed. Plantains are typically eaten cooked and are usually large, angular and starchy, in contrast to dessert bananas, which are typically eaten raw and are usually smaller, more rounded and sugary. A subgroup of plantain cultivars may be distinguished as“true” plantain (Randy et al.,2007).Plantain (Musa paradisiaca) is a rhizomatous perennial crop used as a source of starchy staple for millions of people in Nigeria (Adeniyi et al., 2006). The consumption of unripe plantain is on the increase because it is rich in low glycemic index carbohydrate, dietary fibre, irons, vitamins and minerals (Adeniyi et al., 2006; Adegboyega, 2006)
The soy plant belongs to the family of the papilionaceous. The soy plant is an erect hairy annual herb which can reach a height of 1.5 m. The soy plant has large trifoliate leaves with small white to purple flowers, born close to the stem. The soya beans ripen in a pod, which normally contain 3 to 4 beans. The colour of the soya beans differ from light yellow, to green and black. Only the soybeans (seeds of the soy plant) are used, either as food or raw material to extract phytochemicals.The use of legumes like soybeans have been wildly consumed not necessarily because of its protein content but its ability to prevent type 2 diabetes. In multiple animal studies, soy foods have been shown to lessen insulin resistance by increasing the synthesis of insulin receptors in the presence of moderate amount of polyunsaturated fat intake (Nanri et al., 2010).
The carrot (Daucus carota subsp. sativus; etymology: from Late Latincarōta, from Greek καρωτόν karōton, originally from the Indo-European root ker- (horn), due to its (horn-like shape) is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrotDaucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines. Carrot (Daucus carota), which is a vegetable rich in beta carotene (a substance that is converted to vitamin A in the human body) is a powerful antioxidant and effective in fighting some forms of cancer (lung cancer), stroke and heart diseases. Carrot vegetable is being produced and consumed worldwide for its health benefits (Noroozi et al., 2011).
TABLE OF CONTENT
CHAPTER 1
1.1INTRODUCTION
1.2 Statement of the Problem
1.3Objectives of the Study
1.4Justification of the Study
CHAPTER 2
LITERATURE REVIEW
2.1Prevalence of Diabetes Mellitus
2.1.1.Prevalence
2.1.2Causes and pathophysiology of diabetes mellitus
2.1.3Types of diabetes mellitus
2.1.4Treatment and Control of Diabetes Mellitus
2.2Glycemic index and its determination in foods
2.2.1Glycemic Load
2.3 Plantain as Food
2.4Legumes (soybeans) as food
2.5Carrot as vegetable
2.6 Fermentation as a processing method
2.7 Biscuit Production
2.8 Anti-Nutrients
2.9Functional Properties of Foods
2.10 Sensory Evaluation of Food
CHAPTER 3
MATERIALS AND METHODS
3.1Materials
3.2Preparation and treatment of samples
3.2.1Pilot Study
3.2.2Preparation of Flour from Processed Unripe Plantain
3.2.3Preparation of Soybeans flour
3.2.4Preparation of CarrotFlour
3.3CHEMICAL ANALYSIS
3.4Mineral Determination
3.5Determination of Vitamins
3.6Antinutrient Determination
3.7Functional properties
3.8Microbial Analysis of Samples
3.9 Glycemic Index
3.10Determination of glycemic index
3.11 Biscuits production
3.12Sensory evaluation
3.13Statistical analysis
CHAPTER 4
RESULTS AND DISCUSSION
4.1CHEMICAL COMPOSITION OF THE FLOURS
4.1.1 Proximate composition of unripe plantain, carrot and soybeans flours of different fermentation periods.
4.1.2 Functional properties
4.1.3 Mineral composition
4.1.4 Vitamins
4.5.1 Antinutrients Composition
4.7.1Sensory evaluation
CHAPTER 5
CONCLUSION AND RECOMMENDATION
5.1 Conclusion
5.2 Recommendation
REFERENCES
APPENDIX 1
SENSORY EVALUATION QUESTIONNAIRE
APPENDIX 2