عنوان
پدید آورنده
موضوع
رده
کتابخانه
محل استقرار
TL53615
انگلیسی
Inhibitory Effects of Sorghum-Cowpea Composite Biscuit on Starch-Hydrolysing Enzymes
[Thesis]
Oluwafunmilayo, Ogbebor Osayame
Ajani, E. O.
Kwara State University (Nigeria)
2019
77 p.
M.S.
Kwara State University (Nigeria)
2019
Mixtures of whole grain food products are known to have some health benefits including anti-diabetic, anti-cancer and anti-hyperlipidemic. Hence this study evaluated the starch-hydrolysing enzymes inhibitory effect of sorghum-cowpea composite biscuits. Flours of three varieties each of sorghum (G'corn 960, G'corn SA77206 and G'corn R-960) and cowpea (TUV 715, K-28 and Ife Brown) were screened for their secondary metabolites composition, antioxidant and starch-hydrolyzing enzymes (α-amylase and α-glucosidase) inhibitory activities. The flours of the variety of sorghum (G'Corn SA77206) and cowpea (K-28) with the best combination of total anthocyanins, total phenolics and secondary metabolites were then mixed in ratios of 100 Cowpea: 0 Sorghum; 50 Cowpea: 50Sorghum; 0 Cowpea: 100 Sorghum and biscuits were made from the composite flours. Whole wheat flour was used for the control biscuit. Thereafter, α-amylase and α-glucosidase inhibitory and sensory properties of the biscuits were determined using standard methods. The total anthocyanins content of the sorghum varieties ranged from 5.08±0.10 to 8.02±0.47 mg/g in G'corn 960 and G'corn SA77206, respectively; while the total phenolic of the cowpea varieties ranged from 4.66 ± 0.05 mg/g in TUV to 23.23±0.48 mg/g in K-28. Among the sorghum and cowpea varieties, G'Corn SA77206 and K-28, respectively, had the strongest antioxidant (reducing power, DPPH* and ABTS*+ scavenging), and α-amylase and α-glucosidase inhibitory activities. Among the biscuits, 100% sorghum (G'corn SA77206) biscuit had the strongest α-amylase (IC50: 0.28 mg/mL) and α-glucosidase (IC50: 4.60 mg/mL) inhibitory activities; this was followed by sorghum:cowpea (50:50) composite biscuit. However, 100% wheat flour biscuit had the best overall acceptability. In conclusion, G'corn SA7706 and K-28 are rich in total anthocyanins and total phenolic, antioxidant and starch-hydrolysing enzymes inhibitory activities. Hence, biscuits made from G'corn SA7706 and K-28 composite flour may be useful for lowering postprandial hyperglycaemia through the inhibition of starch-hydrolysing enzymes.
Agricultural education
Biochemistry
Food science
Health sciences
Pathology
Oluwafunmilayo, Ogbebor Osayame
Ajani, E. O.
Kwara State University (Nigeria)
مطالعه متن کتاب p
[Thesis]
276903
a
Y
