Nutritional, Antioxidant and α-Amylase Inhibitory Properties of Cracker Biscuits from High Quality Cassava and Sour Sop (Annona muricata) Seed Flours
Published: 09-04-2024
Page: 219-231
Issue: 2024 - Volume 3 [Issue 2]
Adeoti, O. A. *
Department of Food Science and Technology, The Oke-Ogun Polytechnic Saki, Oyo State, Nigeria.
Alabi, A. O.
Department of Food Science and Technology, The Oke-Ogun Polytechnic Saki, Oyo State, Nigeria.
Elutilo, O. O.
Department of Food Science and Technology, The Oke-Ogun Polytechnic Saki, Oyo State, Nigeria.
Adedokun, S. O.
Department of Food Science and Technology, The Oke-Ogun Polytechnic Saki, Oyo State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This study evaluated the nutritional, antioxidant and inhibitory effect on α-amylase enzyme linked to type-2 diabetes of cracker biscuits made from seven blends of high quality cassava-wheat flour and sour sop seed flours. The composite mixture of high quality cassava (HQC), whole wheat flour (WHT)) and Sour sop seeds flour (SSs) in the proportion (w/w) of 100:0:0, 100:0:0, 85:10:5, 80:10:10, 75:10:15, 70:10:20 and 65:10:25 were prepared respectively to produce functional cracker biscuits. The proximate analysis of the cracker biscuits showed that the protein, ash fat and fiber contents ranged from 2.72-5.60 %, 4.03-9.70 %, 1.24-18.99 % and 0.43-0.95 % while the carbohydrate ranged from 58.72-87.05 % respectively. Magnesium and sodium content of the cracker biscuits increased with increasing soursop seeds flour. L*, a* and b* color of the samples ranged from 30.44-50.24, 2.55-3.78 and 8.0. The ferric reducing antioxidant power ranged from 1.45-6.97 % while the total flavonoid and phenolic contents ranged from 1.64-8.52 mgQuercetin/g and 3.32-35.99 mgGAE/g and the DPPH ranged from 29.51-66.26 %. The formulated cracker biscuits especially (65HQ10WH25Ss) have high α-amylase inhibition with value of 79.49 % and significantly inhibited the key digestive enzymes (α-amylase) in dose-dependent manner when compared with the control samples and the standard (arcarbose). Also, the formulated cracker biscuits compared favorably with the control samples which exhibited highest acceptability among the panelist. Conclusively, the crackers biscuits in particular, (65HQ10WH25Ss) could serve as a functional food in the management of hyperglycemia and prevention of associated degenerative diseases among children and adults.
Keywords: Cassava, wheat, diabetes, sour sop, nutritional, α-amylase
How to Cite
Downloads
References
Cao A, Tang Y, Liu Y. Novel fluorescent biosensor for α-glucosidase inhibitor screening based on cationic conjugated polymers. ACS Appl. Mater. Interfaces. 2012;4(8):3773-3778.
Buowari O. Diabetes Mellitus—Insights and Perspectives. InTechOpen; Rijeka, Croatia: Chapter 8: Diabetes mellitus in developing countries and case series; 2013.
Folorunso O, Oguntibeju O. Diabetes Mellitus—Insights and Perspectives. InTechOpen; Rijeka, Croatia: Chapter 5: The role of nutrition in the management of diabetes mellitus; 2013.
Bahijri SM, Jambi HA, Al Raddadi RM, Ferns G, Tuomilehto J. The prevalence of diabetes and prediabetes in the adult population of Jeddah, Saudi Arabia-A community-based survey. Plos One; 2016.
Sperling M, Tamborlane M, Batteling T, Weinzimer S, Phillip M. Diabetes mellitus. 4th ed. Elsevier; Amsterdam, The Netherlands: Pediatric endocrinology; 2014.
Salehi B, Kumar NVA, Şener B, Sharifi-Rad M, Kılıç M, Mahady GB, Vlaisavljevic S, Iriti M, Kobarfard F, Setzer WN. Medicinal plants used in the treatment of human immunodeficiency virus. Int. J. Mol. Sci. 2018;19:1459.
Sharifi-Rad M, Salehi B, Sharifi-Rad J, Setzer WN, Iriti M. Pulicaria vulgaris Gaertn. Essential oil: An alternative or complementary treatment for leishmaniasis. Cell. Mol. Biol. 2018;64:18-21.
Abo KA, Fred-Jaiyesimi AA, Jaiyesimi AE. Ethnobotanical studies of medicinal plants used in the management of diabetes mellitus in South Western Nigeria. J. Ethnopharmacol. 2008;115(1):67-71.
Onwulata CI, Thomas AE, Cooke PH, Phillips JG, Carvalho C, Ascheri J, Tomasula PM. Glycemic potential of extruded barley, cassava, corn, and quinoa enriched with whey proteins and cashew pulp. Int. J. Food Prop. 2010;13:c 338–359.
Trinidad TP, Mallillin AC, Loyola AS, Sagum RS, Encabo RR. The potential health benefits of legumes as a good source of dietary fibre. Br. J. Nutr. 2010; 103(4):569-74.
Fasakin A, Fehintola E, Obijole O, Oseni O. "Compositional analyses of the seed of sour sop (Annona muricata L) as a potential animal feed supplement," Scientific Research and Essays. 2008;3: 521-523.
Iombor TT, Olaitan IN, Ede RA. "Proximate composition, antinutrient content and functional properties of soursop flour as influenced by oven and freeze drying methods," Current Research in Nutrition and Food Science Journal. 2014;2:106-110.
Okigbo RN. "Mycoflora and production of wine from fruits of soursop (Annona Muricata L.)," International Journal of Wine Research. 2008;1:1-9.
Zabidi MA, Yunus AM. "Effect on physicochemical and sensory attributes of bread substituted with different levels of matured soursop (Annona muricata) flour," International Journal of Nutrition and Food Engineering. 2014;8:740-744.
Iombor TT, Banjo AU. "Evaluation of the potential of soursop (Annona muricata) flour in bread production." Confluence Journal of Pure and Applied Sciences. 2018;2:19-26.
Akomolafe S, O Ajayi. "A comparative study on antioxidant properties, proximate and mineral compositions of the peel and pulp of ripe Annona muricata (L.) fruit,". International Food Research Journal. 2015;22:2381-2388
AOAC. Association for Official, Analytical Chemist. Official Methods for Analysis (2012). nineteenth ed., Washington DC; 2012.
Aderinola TA, Aluko RM, Fagbemi TN, Enujiugha VN 1, Alashi AM. In vitro antihypertensive and antioxidative properties of trypsin derived Moringa oleifera seed globulin hydrolyzate and its membrane fractions. Food Sci Nutr. 2018; 7(1):132–138.
Singleton VL, Orthofer R, RM Lamuela-Raventos, RM. “Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-ciocalteu reagent,” Methods in Enzymology. 1999; 299:152–178.
Ademosun AO, Odanye OS, Oboh G. Orange peel flavored unripe plantain noodles with low glycemic index improved antioxidant status and reduced blood glucose levels in diabetic rats. Food Measure. 1999;15:3742–3751.
Ranilla LG, Kwon Y, Genovese MI, Lajolo FM, hetty K. Antidiabetes and antihypertension potential of commonly consumed carbohydrate sweeteners using in vitro models. Journal of Medicinal Food. 2008;11:337–348.
Rebellato AP, Pacheco BC, Prado JP, Pallone JAL. Iron in fortified biscuits: A simple method for its quantification, bioacessibility study and physicochemical quality. Food Research International. 2015;77(3):385-391.
Jiang G, Wu Z, Ameer K, Song C. Physicochemical, antioxidant, micro structural, and sensory characteristics of biscuits as affected by addition of onion residue. J Food Meas Charact. 2020; 57(12):4551-4561.
Oludumila OR, Adetimehin AM. Quality characteristics of cookies produced from composite flours of unripe plantain, wheat and water melon seeds. Indian J Nutr. 2016;2(2):2326-2395.
Ifediba DI, Egbuna HI. Proximate composition and organoleptic properties of whole wheat biscuit fortified with Moringa (Moringa oleifera) Leaf powder. Int. J. Sci. Res. Publ. 2019;9(11):637–642.
Olagunju OF, Ezekiel OO, Ogunshe AO, Oyeyinka SA, Ijabadeniyi OA. Effects of fermentation on proximate composition, mineral profile and antinutrients of tamarind (Tamarindus indica L.) seed in the production of daddawa-type condiment. Lebensmittel-Wissenschaft & Technologie. 2018;90:455–459.
Dada MA, Bello FA, Omobulejo FO, Olukunle FE. Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut. Heliyon. 2023;9(11):1-32.
Emelike NJT, Akusu MO, Ujong AE. Antioxidant and physicochemical properties of oils extracted from cashew (Anacardium occidentale) kernels, Int. J. Food Sci. Nutr. 2017;2(6):122–128.
Ujong AE, Emelike NJT, Woka FI, Francis Otekeiwebia JNR. Formulation of fiber enriched crackers biscuit: Effect on nutritional composition, physical and sensory properties. Heliyon. 2023;9:1-9.
Odunlade TV, Famuwagum AA, Taiwo KA, Gbadamosi SO, Oyedele DJ, Adebooye OC. Chemical composition and quality charateristics of wheat bread supplemented with leafy vegetable powders, Hindawi J. Food Qual. 2017;3:1-7.
Addisu A, Shimelis A, Biniyam T. Shelf-life prediction of edible cotton, peanut and soybean seed oils using an empirical model based on standard quality tests. Cogent Food Agric. 2019;5(1).
Sharma SK, Bansal S, Mangal M, Dixit AK, Gupta RK, Mangal AK. Utilization of food processing by-products as dietary, functional, and novel fiber: A review, Crit. Rev. Food Sci. Nutr. 2016;56(10):1647-1661
Olubukola A, Olasunkanmi G, Kehinde T, Oyedele DJ, Adebooye C. Proximate, mineral, sensory evaluations and shelf stability of chinchin enriched with Ugu and Indian spinach vegetables. Int. J. Biochem. Res. Rev. 2017;18(4):1-14.
Ndife J, Obiegbuna J, Ajayi S. Comparative evaluation of the nutritional and sensory quality of major commercial whole-wheat breads in Nigerian market. Adv. J. Food Sci. Technol. 2013;5:1600-1605
Emelike NJT, Barber LI, Ebere CO. Proximate, mineral and functional properties of defatted and undefatted cashew (Anacardium occidentale Linn.) kernel flour. Eur. J. Food Sci. Technol. 2015;3(4):11-19.
Ajayi A. Mineral contents of Ocimum gratissimum leaves (African basil), Int. J. Sci. Res. 2015;6(10):1572-1573.
Pereira D, Correia PM, Guine RP. Analysis of the physical-chemical and sensorial properties of maria type cookies. Acta Chim Slovaca. 2013;6:269-280.
Sukasih E, Musada D. Physico-chemical characteristics of shallot new superior varieties (NSV) from Indonesia. In IOP Conference Series: Earth and Environmental Science, IOP Publishing. 2018;102:012037.
Pathare PB, Opara UL, Al-Said FAJ. Colour measurement and analysis in fresh and processed foods: a review. Food Bioproc Tech. 2013;6(1):36–60.
Patras A, Brunton NP, Tiwari BK, Butler F. Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage. Food Bioproc Tech. 2011;4(7):1245–1252.
Adekunte AO, Tiwari BK, Cullen PJ, Scannell AGM, O’donnell CP. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chem. 2010;122(3):500–507.
Adeyemo AE, Omoba OS, Olagunju AI, Josiah SS. Chemical composition, in vitro antioxidant properties, and phenolic profile of shallot (Allium ascalonicum L.)-enriched plantain biscuit. Bulletin of the National Research Centre. 2022;46:85.
Nguyen MT, Nguyen VT, Minh LV. “Determination of the phytochemical screening, total polyphenols, flavonoids content, and antioxidant activity of sour sop leaves (Annona muricata Linn)” IOP Conference Series. Materials Science and Engineering. 2020;736(6).
Reshi M, Kaul RK, Bhat A, Kaur P. “ The role of antioxidants in human health,”; International Journal of Medical Sciences. 2012;6(1):14-22.
Adefegha SA, Oboh G, Adefegha OM, Boligon ML, Athayde ML. “Antihyperglycemic, hypolipidemic, hepato protective and antioxidative effects of dietary clove (Szyzgium aromaticum) bud powder in a high-fat diet/streptozotocin induced diabetes rat model,” Journal of the Science of Food and Agriculture. 2014; 94(13):2726-2737
Masek A, Chrzescijanska E, Latos M, Zaborski M, Podsedek A. Antioxidant and antiradical properties of green tea extract compounds Int. J. Electrochem. Sci. 2017;12(7):6600-6610.
Aladesanmi OO, Akinmoladun AC, Josiah SS, Olaleye MT , Akindahunsi AA. Modulatory activities of polyphenols on crude acetylene induced cardiac and hepatic dysfunctions in a rat model. Drug Chem Toxicol; 2017 Available:https://doi.org/10.1080/01480545.2020.1853766
Liu K, Luo M, Wei S. The bioprotective effects of polyphenols on meta bolic syndrome against oxidative stress: evidences and perspectives. Oxid Med Cell Longev; 2019 Available:https://doi.org/10.1155/2019/6713194
D’Angelo S. Current evidence on the effect of dietary polyphenols intake on brain health. Curr Nutr Food Sci. 2020; 16(8): 1170–1182.
Krzysztoforska K, Mirowska-Guzel D, Widy-Tyszkiewicz E. Pharmacological effects of protocatechuic acid and its therapeutic potential in neurodegenerative diseases: Review on the basis of in vitro and in vivo studies in rodents and humans. Nutr Neurosci. 2019; 22(2):72–82.
Ashraf MA, Iqbal M, Rasheed R, Hussain I, Riaz M, Arif MS. Environmental stress and secondary metabolites in plants: an overview. In: Ahmad P, Ahanger MA, Singh VP, tripathi DK, Alam P, Alyemeni MN (eds) Plant metabolites and regulation under environmental stress, Academic Press. 2018;153-167.
Fasihzadeh S, Lorigooini Z, Jivad N. Chemical constituents of Allium stipitatum regel (Persian shallot) essential oil. Der Pharm Lett. 2016;8(1):175-180.
Sittisart P, Yossan S, Prasertsan P. Antifungal property of chili, shallot and garlic extracts against pathogenic fungi, Phomopsis spp, isolated from infected leaves of Para rubber (Hevea brasiliensis Muell. Arg.). Agric Nat Resour. 2017;51: 485-491
Soininen TH, Jukarainen N, Julkunen-Tiitto R, Karjalainen R, Vepsäläinen JJ. The combined use of constrained total-line-shape 1H NMR and LC–MS/MS for quantitative analysis of bioactive components in yellow onion. J Food Compost Anal. 2012;25:208-214.
Sun W, Shahrajabian MH, Cheng Q. The insight and survey on medicinal properties and nutritive components of shallot. J Med Plant Res. 2019;13:452–457.
Nair, S.S., Kavrekar, V and Mishra, A (2013) "In vitro studies on alpha amylase and glucosidase inhibitory activities of selected plant extracts," European Journal of Experimental Biology, 2019;3(1):128–132.
Banu S, Nabir NR, NC Manjunathet NC. “Reductionof post-prandial hyperglycemia bymulberryteaintype-2diabetes patients,” Saudi Journal of Biological Sciences. 2015;22(1):32-36.
Saravanan S, Parimelazhagan T. “In vitro antioxidant, antimicrobial and anti- diabetic properties of polyphenols of Passiflora ligularis Juss, fruit pulp,” Food Science and Human Wellness. 2014;3(2):56-64.
Adefegha SA, Oboh G. “Inhibition of key enzymes linked to type 2 diabetes and sodium nitroprusside-induced lipid per oxidation in rat pancreas by water extractable phytochemicals from some tropical spices,” Pharmaceutical Biology. 2012;50(7):857-65.
Jim´enez VM, Gruschwitz M, Schweiggert RM, Carle R, Esquivel P. “Identification of phenolic compounds in soursop (Annona muricata) pulp by high-performance liquid chromatography with diode array and electrospray ionization massspectrometric detection,” Food Research International. 2014;65:42-46.
Schiffrin EL. “Antioxidants in hypertension and cardiovascular disease,” Molecular Interventions. 2010;10(6):354-362.
Nwatum IA, Ukeyima MT, Eke MO. Production and quality evaluation of cookies from wheat defatted peanut and avocado composite flour. Asian Food Sci. J. 2020;5(4):1-12.
Ademiluyi AO, Oboh G, Aragbaiye FP. “Antioxidant properties and in vitro (alpha) -amylase and (alpha) -glucosidase inhibitory properties of phenolics constituents from different varieties of Corchorus spp.,” Journal of Taibah University Medical Sciences. 2015;10(3);278-287.