عنوان
پدید آورنده
موضوع
رده
کتابخانه
محل استقرار
شماره کتابشناسی ملی
شماره
TLpq2453675990
زبان اثر
زبان متن نوشتاري يا گفتاري و مانند آن
انگلیسی
عنوان و نام پديدآور
عنوان اصلي
Inhibitory Effects of Sorghum-Cowpea Composite Biscuit on Starch-Hydrolysing Enzymes
نام عام مواد
[Thesis]
نام نخستين پديدآور
Oluwafunmilayo, Ogbebor Osayame
نام ساير پديدآوران
Ajani, E. O.
وضعیت نشر و پخش و غیره
نام ناشر، پخش کننده و غيره
Kwara State University (Nigeria)
تاریخ نشرو بخش و غیره
2019
مشخصات ظاهری
نام خاص و کميت اثر
77
یادداشتهای مربوط به پایان نامه ها
جزئيات پايان نامه و نوع درجه آن
M.S.
کسي که مدرک را اعطا کرده
Kwara State University (Nigeria)
امتياز متن
2019
یادداشتهای مربوط به خلاصه یا چکیده
متن يادداشت
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.
موضوع (اسم عام یاعبارت اسمی عام)
موضوع مستند نشده
Agricultural education
موضوع مستند نشده
Biochemistry
موضوع مستند نشده
Food science
موضوع مستند نشده
Health sciences
موضوع مستند نشده
Pathology
نام شخص به منزله سر شناسه - (مسئولیت معنوی درجه اول )
مستند نام اشخاص تاييد نشده
Ajani, E. O.
مستند نام اشخاص تاييد نشده
Oluwafunmilayo, Ogbebor Osayame
دسترسی و محل الکترونیکی
نام الکترونيکي
مطالعه متن کتاب وضعیت انتشار
فرمت انتشار
p
اطلاعات رکورد کتابشناسی
نوع ماده
[Thesis]
کد کاربرگه
276903
اطلاعات دسترسی رکورد
سطح دسترسي
a
تكميل شده
Y
