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Native sago starch has a high content of resistant starch (RS) which is associated with low glycaemic and beneficial to individuals with obesity and diabetes. Additionally, the RS is linked to the prebiotic properties exhibited by starch. This study aimed to evaluate the predicted glycaemic index (pGI) and probiotic growth rates of food formulated with native or modified starches in the formulation of a breakfast drink. The sago starch was modified via microwave heat treatment (MHT) with different treatment duration or via pre-treatment followed by MHT. The formulation of food was performed by replacing a portion of wheat starch at percentages of 25, 50, or 75%. The pGI was determined by measuring the amount of glucose produced during in vitro digestion. Meanwhile, the probiotic growth rates were conducted by monitoring the optical density of Lactobacillus casei and Bifidobacterium lactis for 24 hr. Comparatively, food formulated with 50 and 75% starch showed lower pGI than other formulations. This was correlated with the increase of RS in food products. Meanwhile, the probiotic growth rates increase for a few of the formulations mostly with a higher pGI or low RS content which is contributed by the accessibility for fermentation to occur. In conclusion, the findings suggest the substitution of 50% wheat flour with native or modified sago starches is sufficient to increase RS content and lower the pGI of formulated food. In the future, investigation of RS components contributing to probiotic growth is needed to enable the exploration of new prebiotics with low glycaemic. [ABSTRACT FROM AUTHOR]

The use of plants as food flavourings, commonly known as herbs and spices, serves as natural sources of flavour, altering the taste and aroma of dishes with only a small amount. Beyond flavour, these plants also contribute essential antioxidants crucial for human health by inhibiting free radicals that can lead to various diseases. In Bintulu, Sarawak, Malaysia, locals traditionally consume indigenous flavouring plants primarily for their culinary impact, often overlooking the pharmaceutical value these plants may offer. This study aimed to assess the marketable appearance and antioxidant composition of indigenous food flavouring plants in Bintulu. Bunches of Pangium edule, Premna serratifolia, Pycnarrhena tumefacta, Scorodocarpus borneensis, and Syzygium polyanthum were obtained from the local farmers market and analyzed for morphological dimensions, total phenolic content, free radical scavenging ability (DPPH), and ferric reducing ability (FRAP). The edible portion of the plants ranged from 57.33% to 84.99%, with P. edule exhibiting the largest edible blade. Total phenolic content varied from 343.27 to 3245.67 mg GAE/100 g, with P. serratifolia having the highest value. Premna serratifolia demonstrated the strongest radical scavenging activity, while S. polyanthum exhibited the highest ferric reducing ability. All species exhibited high antioxidant composition (IC50 = 0.10 to 27.6 µg/mL, FRAP = 469.88 to 9272.50 mg TE/100 g), indicating potential medicinal utility. Further studies on anti-nutrients like oxalate and phytate are recommended to complement the obtained data. Additionally, an ethnobotanical study is suggested to document the traditional medicinal uses of these plants alongside their role as flavor enhancers in cooking. [ABSTRACT FROM AUTHOR]