Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut

This study investigated the effect of the supplementation of wheat flour with flour blends of African yam bean (AYB) and tigernut for the production of biscuits and evaluated the sensory characteristics. The composite flours were of ratio 70:25:5 (TWB), 70:20:10 (ATW), 70:15:15 (BTT) for wheat: AYB: tigernut, respectively, while 100 % wheat flour served as control (WTY). The composite flour samples were analyzed for proximate, functional and pasting properties. The physical and chemical properties and sensory attributes of the developed biscuits were carried out. The moisture, protein, fat, ash, crude fiber, carbohydrate, and energy contents of the composite flour ranged from 6.63 to 8.13 %, 11.22-18.36 %, 13.27-19.15 %, 0.98-0.99 %, 3.96-7.43 %, 59.97-62.55 % and 400.89 to 410.40 Kcal/100g, respectively. The results showed that protein fat, ash and crude fiber of the biscuit were improved. The water and oil absorption capacity of composite flour was low while the pasting properties of the composite flour blends reduced as the AYB flour increased. All the composite flour blend biscuit samples possessed high essential nutrients and antioxidant potential. All the biscuits samples were accepted by the panelists, however, sample BTT (70 % wheat flour+15 % AYB flour+ 15 % tigernut flour) was most accepted in appearance, aroma, taste, crispness and overall acceptability. Therefore, biscuits from the flour blends of wheat, AYB and tigernut could be nutritionally beneficial and good for adults.

Effects of dietary inclusion of Bambara groundnut and sweet orange peels on streptozotocin/HFD type-2 induced diabetes mellitus complications and related biochemical parameters

The effects of dietary inclusion of Bambara groundnut and sweet orange peels composite bread on low-dose streptozotocin and high-fat diet (HFD)-induced type-2 diabetes mellitus (T2D) complications was evaluated in the present study. Male experimental rats-induced T2D were administered with acarbose (standard) and fed with Bambara groundnut and sweet orange peels composite bread for a period of 14 days while monitoring their blood glucose levels. More so, the activities of angiotensin-I-converting enzyme (ACE), serum aspartate aminotransferase, alkaline phosphatase, and alanine aminotransferase activities, as well as nitric oxide (NO), reactive oxygen species (ROS), albumin, total bilirubin, creatinine, urea, and uric acid serum concentrations were assayed for. Diabetic untreated rats showed disorders in ACE, AST, ALT, and ALP activities, and NO, ROS, glucose, albumin, bilirubin, creatinine, urea, uric acid levels, as well as lipid profiles. Interestingly, these disorders were significantly ameliorated in composite bread diet-fed rats in comparison to the diabetic untreated rats. Meanwhile, the presence of polyphenols in the Bambara groundnut and sweet orange peels composite bread diet could have aided the amelioration of these metabolic disorders after the 14th day of administration. Finally, it was proposed that the ability of Bambara groundnut-wheat and sweet orange peel composite bread to treat T2D and its complications makes it a more successful therapy than medications that just target one of the diseased states. PRACTICAL APPLICATIONS: Diabetes mellitus is a global and chronic disease that presently affects 536.6 million people alongside 1.5 million deaths directly attributed to it yearly. Several drug and medicinal agents have been employed for the management of diabetes but those drugs are mostly limited to the management of diabetes while the associated complications are most untreated, while drugs that can manage diabetes and its related complications mostly come at high prices. Therefore, there is an urgent need to evaluate legumes, such as Bambara groundnut, with proven therapeutic potential in the management of diabetes and its complications. However, the Bambara groundnut takes a long period to prepare for a meal, therefore including it in a ready-to-eat product will not only improve its acceptability but also add to economic improvement. Furthermore, adding a waste product, sweet orange peels, will both add flavor and source of additional antioxidant attributes.

Nutritional, antioxidant, carbohydrate hydrolyzing enzyme inhibitory activities, and glyceamic index of wheat bread as influence by bambara groundnut substitution

The research was designed to ascertain the potential of bambara groundnut inclusion in wheat bread to improve antioxidant activity, modulate carbohydrate hydrolyzing enzyme activities, and lower glyceamic index/ load. Protein (g/100 g) (11.2—11.73) and energy value (kcal/100 g) (421.5—435.5) of the bread were significantly higher than commercial wheat flour bread (CWF—10.45; 388.7). However, developed experimental bread samples exhibited higher growth performance in rats, free radical scavenging potentials, inhibitory activities against carbohydrate hydrolyzing enzymes and low glycemic index than other bread samples. Nevertheless, experimental bread samples were rated lower compared with the controls samples as regards organoleptic properties. The study authenticates that WBO3—25% wheat, and 75% bamabara groundnut WBO3 exhibits higher potentials as regards nutritional composition, growth indices, free radical scavenging potentials, ability to modulate carbohydrate hydrolyzing enzyme and lower glycemic index/ load. Hence, WBO3 may be recommended as functional bread for hyperglycemia prevention/ management.

Development of value-added nutritious crackers with high antidiabetic properties from blends of Acha (Digitaria exilis) and blanched Pigeon pea (Cajanus cajan)

Pigeon pea was treated by blanching and used to supplement acha flour for the development of functional cracker biscuits. The flour ratios for acha and pigeon pea were 100:0 (ACC), 80:20 (APC1), and 70:30 (APC2), respectively. The developed cracker biscuits were evaluated for chemical acid compositions, antioxidant, as well as antidiabetic properties. Protein contents of the formulated crackers increased with increase in supplementation with pigeon pea flour. The antinutrient content of the formulated snack was low hence may not adversely affect nutrient bioavailability. Glutamic and aspartic acids were the predominant amino acids while methionine and lysine significantly increased as a result of supplementation with pigeon pea flour. The biscuit exhibited good antioxidant properties indicated by its strong ability to scavenge hydroxyl, superoxide, DPPH radicals, and reduced Fe3+ to Fe2+. The formulated snack especially APC2 possessed low glycemic index (47.95%) and significantly inhibited the key digestive enzymes (α-amylase and α-glucosidase). All parameters evaluated indicated that APC2 could serve as a functional snack in the management of hyperglycemia (diabetes) and prevention of associated degenerative diseases.

Pasting alters glycemic index, antioxidant activities, and starch-hydrolyzing enzyme inhibitory properties of whole wheat flour

This study was designed to compare the antioxidant and antidiabetic activities of raw and paste wheat flour. The raw flour was cooked, dried, and milled to obtain the paste flour. The glycemic index, starch, amylose, and amylopectin contents were determined. The inhibitory effects of the raw and paste flour on α-glucosidase and α-amylase activities as well as metal-induced pancreatic damage were also determined. Pasting reduced the glycemic index (63.15%), starch (22.83 g/100 g), amylose (2.88 g/100 g), and amylopectin (17.74 g/100 g) contents. The raw (IC 50 = 0.50 and 1.20 mg/ml) and paste (IC 50 = 0.29 and 1.66 mg/ml) flours reduced the activities of α-amylase and α-glucosidase, respectively. The paste flour exhibited stronger inhibitory effects against Fe2+-induced pancreatic damage compared to raw flour. The paste flour exhibited better antioxidant and antidiabetic properties and could be a good processing method to improve the medicinal properties of wheat flour.