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" Inhibitory Effects of Sorghum-Cowpea Composite Biscuit on Starch-Hydrolysing Enzymes "
Oluwafunmilayo, Ogbebor Osayame
Ajani, E. O.
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Latin Dissertation
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| Language of Document
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English
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| Record Number
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1107673
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| Doc. No
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TLpq2453675990
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| Main Entry
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Ajani, E. O.
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Oluwafunmilayo, Ogbebor Osayame
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| Title & Author
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Inhibitory Effects of Sorghum-Cowpea Composite Biscuit on Starch-Hydrolysing Enzymes\ Oluwafunmilayo, Ogbebor Osayame Ajani, E. O.
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| College
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Kwara State University (Nigeria)
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| Date
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2019
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| student score
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2019
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| Degree
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M.S.
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| Page No
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77
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| Abstract
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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.
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| Subject
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Agricultural education
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Biochemistry
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Food science
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Health sciences
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Pathology
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