Proximate Composition and Glycaemic Index of Cookies from Corn Flour Mixed Black Soybean

The metabolic characteristics of type 2 diabetes subject are abnormally high concentration of glucose in blood. They need low glycaemic index food to control their bloods glucose. Meals from cereal and bean have important protein, vegetable oils, dietary fibre, and low starch to controlling it. The purpose of this research was to analyzed the proximate composition and glycaemic index of cookies from corn flour and black soybean flour. Proximate composition determined by AOAC methods. The glycaemic index data was measured from nine normal subject (± 23 years) that selected from agricultural student in Garut University. About 50 g glucose was consumed by subjects. Capillary blood samples were taken by glucometer in the fasting state and then at 15, 30, 45, 60, 90, and 120 minutes from the start consumption of glucose. After a week, subjects were consumed of cookies sample equivalent with 50 g glucose. Samples were analyzed for blood glucose concentration and incremental areas under blood glucose curves were calculated. The glycaemic index of cookies was calculated as the incremental area under curve (iAUC) of the cookies expressed as a percentage of the individual's average incremental area under curve (iAUC) of the glucose. The results showed that the cooky contained moisture (3.79±0.07%), ash (1.07±0.03%), lipid (29.97±0.28%), protein (6.03±0.06%), crude fiber (3.13±0.38%), and carbohydrate (59.15±0.31%). The cookies have 40.00±17.95 glycaemic index and it was classified as low glycaemic food (less than 55). Furthermore, consuming the cookies could be control the blood glucose of subjects.