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Nutritional profiling and glycemic index assessment of a soup powder formulation from squash, green banana, black beans, and coconut
Gamgne Tagne, Reine Doline Demasse Mawamba, Adelaide Djeukeu Asongni, William Ekwala Misse Ngangue, Roland Jethro Leng, Marlyse Solange Kana Sop, Marie Modestine Gouado, Inocent
Gamgne Tagne, Reine Doline
Demasse Mawamba, Adelaide
Djeukeu Asongni, William
Ekwala Misse Ngangue, Roland Jethro
Leng, Marlyse Solange
Kana Sop, Marie Modestine
Gouado, Inocent
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2025-10-25
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Abstract
Formulating foods that are rich in essential nutrients (minerals, vitamins, and functional ingredients) while being low in simple sugars, fats, and salt is imperative in the fight against noncommunicable diseases. This study contributes to this effort by formulating a soup powder made from natural ingredients, specifically squash, green banana, black beans, and coconut (SBBC), which are well known for their positive effects on the prevention and management of these health conditions. The produced soup powder was analyzed for its nutritional composition, glycemic index, and sensory characteristics. A mixing plan constrained to the extreme peak followed by optimization was used for formulation using Statgraphics Centurion Version XIX software. The results indicated that the proportions of raw materials in the optimized formulation were 25.20%, 15%, 34%, 25.80%: SBBC. One hundred grams of soup powder based on SBBC thus formulated contains 10.87 g proteins, 58.80 g total carbohydrates, 13.13 g lipids, 10.78 g crude fiber, 2842.19 g potassium, 473.85 g magnesium, 600 g calcium, 7.73 zinc, 147.44 g phosphorus, 0.99 g iron, and 124 μg of total carotenoids. The energy value was 396.8 kcal with a glycemic index of 57.98%. More than half of the panelists found the soup to be pleasant. These findings suggest that the SBBC-based soup powder can effectively provide essential nutrients in a palatable form, supporting individuals in meeting their nutritional needs.
Citation
Gamgne Tagne, R.D., Demasse Mawamba, A., Djeukeu Asongni, W., Tchuenbou-Magaia, F.L., Ekwala Misse Ngangue, R.J., Leng, M.S., Kana Sop, M.M., Gouado, I. (2025) Nutritional profiling and glycemic index assessment of a soup powder formulation from squash, green banana, black beans, and coconut. International Journal of Food Science, 2025, Article ID 6667576.
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PubMed ID
41142371 (pubmed)
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Journal article
Language
en
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ISSN
2356-7015
EISSN
2314-5765