Skip to content
Licensed Unlicensed Requires Authentication Published by De Gruyter June 8, 2013

Sensory Qualities, Antioxidant Activities, and in vitro Inhibition of Enzymes Relevant to Type-2 Diabetes by Biscuits Produced from 5 Wheat-Bambara Groundnut Flour Blends

  • Stephen Adeniyi Adefegha EMAIL logo and Ganiyu Oboh

Abstract

In this study, wheat flour was replaced and/or substituted with bambara groundnut flour. Four blends were prepared by mixing the wheat flour with bambara groundnut flours in the proportions of 100:0 (WWB), 75:25 (BGFB-25), 50:50 (BGFB-50), and 0:100 (BGFB-100). These blends were then fortified with powdered orange peels (3%), for the production of biscuits. The sensory evaluation of the biscuits revealed that there was no significant difference (p > 0.05) between all the biscuits in aroma, color, and texture, while significant difference was observed in their taste and general acceptability; with WWB ranking the highest in taste and general acceptability. Aqueous extracts of biscuits were prepared. The result revealed that biscuit extracts exhibited good antioxidant [DPPH (1,1-diphenyl-2-picrylhyrazyl) and ABTS (2,2-azinobis-3-ethylbenzo-thiazoline-6-sulfonate) radical scavenging abilities and reducing property] and enzyme (α-amylase and α-glucosidase) inhibitory properties (in vitro). The inhibitory effects on α-amylase and α-glucosidase could be attributed to the phenolic contents and antioxidant properties of the biscuit extracts; moreover, BGFB-100 showed the highest antioxidant and enzyme inhibitory properties.

References

1. World Health Organization, Diabetes, http://www.who.int/mediacentre/factsheets/fs312/en/, 2011.Search in Google Scholar

2. Harris M I, Zimmer P. Classification of diabetes mellitus and other categories of glucose intolerance. In: Alberti KGGM, De Fronzo RA, Keen H, Zimmer P, editors. International textbook of diabetes mellitus, 3–18,. London: John Wiley, 1992.Search in Google Scholar

3. Puls W, Keup U, Krause H, Thomas PG, Hoffmeister F. Glucosidase inhibition: a new approach to the treatment of diabetes, obesity and hyperlipoproteinemia. Naturwissen Schaften 1977;64:536–7.10.1007/BF00483562Search in Google Scholar

4. Bischoff H. Pharmacology of alpha-glucosidase inhibition. Eur J Clin Investigation 1994;24:3–10.10.1111/j.1365-2362.1994.tb02249.xSearch in Google Scholar

5. Vichayanrat A, Ploybutr S, Tunlakit M, Watanakejorn P.Efficacy and safty of voglibose in comparison with acarbose in type 2 diabetic patients. Diabetes Res Clin Pract 2002;55:99–103.10.1016/S0168-8227(01)00286-8Search in Google Scholar

6. Apostolidis E, Kwon YI, Shetty K. Inhibitory potential of herb, fruit, and fungal enriched cheese against key enzymes linked to type 2 diabetes and hypertension. Innov Food Sci Emerging Technol 2007;4:46–54.10.1016/j.ifset.2006.06.001Search in Google Scholar

7. Oboh G, Akinyemi AJ, Ademiluyi AO, Adefegha SA. Inhibitory effects of aqueous extract of two varieties of ginger on some key enzymes linked to type-2 diabetes – in vitro. J Food Nutr Res 2010;49:14–20.Search in Google Scholar

8. Kwon YI, Apostolidis E, Kim YC, Shetty K. Health benefits of traditional corn, beans and pumpkin: In vitro studies for hyperglycemia and hypertension management. J Med Food 2007;10:266–275.10.1089/jmf.2006.234Search in Google Scholar PubMed

9. Oboh G, Adefegha SA. Inhibitory properties of phenolic- enriched plantain- wheat biscuits on Fe2+ -induced Lipid peroxidation in Rat’s brain – in vitro. Adv Food Sci 2010;32:162–9.Search in Google Scholar

10. Kure OA, Bahago EJ, Daniel EA. Studies on the proximate composition and effect of flour particle size on acceptability of biscuit produced from blends of soyabeans and plantain flours. Namida Tech-Scope J 1998;3:17–21.Search in Google Scholar

11. Kulkarni SD. Roasted soybean in cookies: influence on product quality. J Food Sci Technol 1997;34:503–5.Search in Google Scholar

12. Edema MO, Sanni LO, Sanni A I. Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria. Afr J Biotechnol 2005;4:911–8.Search in Google Scholar

13. Olaoye OA, Onilude AA, Idowu OA. Quality characteristic of bread produced from composite flour of wheat, plantain and soybeans. Afr J Biotechnol 2006;5(11):1102–1106.Search in Google Scholar

14. Geil PB, Anderson JW. Nutrition and health implications of dry beans: a review. J Am College of Nutr 1994;13:549–58.10.1080/07315724.1994.10718446Search in Google Scholar PubMed

15. Madar Z, Stark AH. New legume sources as therapeutic agents. Braz J Nutr 2002;88:S287– S292.10.1079/BJN2002719Search in Google Scholar PubMed

16. Foster-Powell K, Miller JB. International tables of glycemic index. Am J Clin Nutr 1995;62:871–90.10.1093/ajcn/62.4.871SSearch in Google Scholar PubMed

17. Espinosa-Alonso LG, Lygin A, Widholm JM, Valverde ME, Paredes-Lopez P. Polyphenols in wild and weedy Mexican common beans (Phaseolus vulgaris L.). J Agric Food Chem 2006;54:4436–44.10.1021/jf060185eSearch in Google Scholar PubMed

18. Oboh G. Nutrient and antioxidant composition of condiments produced from some fermented underutilized legumes. J Food Biochem 2006;30:476–88.10.1111/j.1745-4514.2006.00083.xSearch in Google Scholar

19. Oboh G, Ademiluyi AO, Akindahunsi AA. Changes in polyphenols and antioxidant activity during fermentation of some underutilized legumes. Food Sci Technol Int 2009;15:41–6.10.1177/1082013208101022Search in Google Scholar

20. Ademiluyi AO, Oboh G. Antioxidant properties of condiment produced from fermented bambara groundnut (Vigna subterranea L. Verdc). J Food Biochem 2011;35:1145–60.10.1111/j.1745-4514.2010.00441.xSearch in Google Scholar

21. Oboh G, Rocha JBT. Antioxidant in foods: a new challenge for food processors, 35–64. New York, USA: Leading Edge Antioxidants Research, Nova Science Publishers Inc., 2007.Search in Google Scholar

22. Shahidi F. Natural antioxidants: an overview. In: Shahidi F, editor. Natural antioxidants: chemistry, health effects and applications, 1–7. Champaign, IL: AOCS Press, 1997.Search in Google Scholar

23. Shahidi F, Naczk M. Phenolics in foods and nutraceuticals. Boca Raton, FL: CRC Press, 2004.10.1201/9780203508732Search in Google Scholar

24. Shahidi F, Ho CT. Phenolic compounds in foods and natural health products. ACS Syposium Series 909, 2005, American Chemical Society, Washington, D.C.10.1021/bk-2005-0909Search in Google Scholar

25. Amarowicz R, Pegg RB, Troszynska A, Dykes GA, Shahidi F. In: Shahidi F,Ho C-T, editors. Phenolic compounds in foods and natural health products, 94–106. Washington, D.C.: ACS Symposium Series 909, American Chemical Society, 2005.10.1021/bk-2005-0909.ch009Search in Google Scholar

26. Rice-Evans C, Miller NJ, Paganga G. Structure–antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biol Med 1996:20:933–956.10.1016/0891-5849(95)02227-9Search in Google Scholar

27. Linneman AR. Bambara groundnut (Vigna subterranea (L) verde.) – A review. Abs Trop Agric 1987;12:9–25.Search in Google Scholar

28. Barimalaa IS, Achinewhu SC, Yibatama I, Amadi EN. Studies on the solid substrate fermentation of bambara groundnut (Vigna subterranea (L) verde.). J Sci Food Agric 1994;66:443–6.10.1002/jsfa.2740660404Search in Google Scholar

29. Manthey JA, Grohmann K. Phenols in citrus peel byproducts. Concentrations of hydroxycinnamates and polymethoxylated flavones in citrus peel molasses. J Agric Food Chem 2001;49:3268–73.10.1021/jf010011rSearch in Google Scholar PubMed

30. Oboh G, Ademosun AO. Comparative studies on the ability of crude polyphenols from Some Nigerian citrus peels to prevent lipid peroxidation – in vitro. Asian J Biochem 2006;1:169–77.10.3923/ajb.2006.169.177Search in Google Scholar

31. Mccue P, Kwon YI, Shetty K. Anti-diabetic and anti-hypertensive potential of sprouted and solid-state bioprocessed soybean. Asian Pacific J Clin Nutr 2005;14:145–52.Search in Google Scholar

32. McDougall GJ, Shpiro F, Dobson P, Smith P, Blake A, Stewart D. Different polyphenolic components of soft fruits inhibit α-amylase and α-glucosidase. J Agric Food Chem 2005;53: 2760–6.10.1021/jf0489926Search in Google Scholar PubMed

33. Cheplick S, Kwon Y, Bhowmik P, Shetty K. Clonal variation in raspberry fruit phenolics and relevance for diabetes and hypertension management. J Food Biochem 2007;31:656–79.10.1111/j.1745-4514.2007.00136.xSearch in Google Scholar

34. Pinto MD, Ranilla LG, Apostolidis E, Lajolo FM, Genovese MI, Shetty K. Evaluation of antihyperglycemia and antihypertension potential of native Peruvian fruits using in vitro models. J Med Food 2009;12:278–91.10.1089/jmf.2008.0113Search in Google Scholar PubMed

35. Ranilla LG, Kwon YI, Apostolidis E, Shetty K. Phenolic compounds, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commonly used medicinal plants, herbs and spices in Latin America. Bioresour Technol 2010;101:4676–89.10.1016/j.biortech.2010.01.093Search in Google Scholar

36. Potter NN. Hedonic Scale: Food Science. The Avi Publishing Company. Inc., Westport, CT, 1968.Search in Google Scholar

37. Singleton V L, Orthofer R, Lamuela-Raventos RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Method in Enzymol 1999;299:152–178.10.1016/S0076-6879(99)99017-1Search in Google Scholar

38. Meda A, Lamien CE, Romito M, Millogo J, Nacoulma OG. Determination of the total phenolic, flavonoid and praline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem 2005;91:571–7.10.1016/j.foodchem.2004.10.006Search in Google Scholar

39. Gyamfi MA, Yonamine M, Aniya Y. Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. Gen Pharmacol 1999;32:661–7.10.1016/S0306-3623(98)00238-9Search in Google Scholar

40. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorisation assay. Free Radical Biol Med 1999;26:1231–7.10.1016/S0891-5849(98)00315-3Search in Google Scholar

41. Oyaizu M. Studies on products of browning reaction: antioxidative activity of products of browning reaction prepared from glucosamine. Jap J Nutr 1986;44:307–15.10.5264/eiyogakuzashi.44.307Search in Google Scholar

42. Worthington Biochemical Corp, Worthington, enzyme and related biochemicals. Worthington Biochemical Corp., Freehold, NJ, 1978.Search in Google Scholar

43. Deliza R, Macfie HJH. The generation of sensory expectation by external cues and its effect on sensory perception and hedonic ratings. A review. J Sens Stud 1996;11:103–28.10.1111/j.1745-459X.1996.tb00036.xSearch in Google Scholar

44. Omobuwajo TO. Compositional characteristics and sensory quality of biscuits, prawn crackers and fried chips produced from breadfruit. Innov Food Sci Emerging Technol 2003;4:219–25.10.1016/S1466-8564(03)00006-7Search in Google Scholar

45. Olaoye OA, Onilude AA, Oladoye CO. Breadfruit flour in biscuit making: effects on product quality. Afr J Food Sci 2007;1:20–3.Search in Google Scholar

46. Nakamura S, Suzuki K, Ohtusbo K. Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours. J Food Sci 2009;74:121–30.10.1111/j.1750-3841.2009.01088.xSearch in Google Scholar PubMed

47. Oboh G, Ademosun AO. Phenolics from orange peels (Citrus sinensis) inhibit key enzymes linked to non-insulin dependent diabetes mellitus (NIDDM) and Hypertension. La Rivista Italiana Delle Sostanze Grasse 2011;88:16–23.Search in Google Scholar

48. Bravo L. Phenolic phytochemicals: chemistry, dietary sources, metabolism, and nutritional significance. Nutr Rev 1998;56:317–33.10.1111/j.1753-4887.1998.tb01670.xSearch in Google Scholar PubMed

49. Scalbert A, Manach C, Morand C, Remesy C. Dietary polyphenols and the prevention of diseases. Crit Rev Food Sci Nutr 2005; 45:287–306.10.1080/1040869059096Search in Google Scholar

50. Oboh G, Puntel RL, Rocha JBT. Hot pepper (Capsicum annuum, Tepin and Capsicum chinese, Habanero) prevents Fe2+-induced lipid peroxidation in Brain- in vitro. Food Chem 2007;102:178–85.10.1016/j.foodchem.2006.05.048Search in Google Scholar

51. Melo EA, Lima VLAG, Maciel MIS, Caetano ACS and Leal FLL. Polyphenol, ascorbic acid and total carotenoid contents in common fruits and vegetables. Braz J Food Technol 2006;9:89–94.Search in Google Scholar

52. Velioglu YS, Mazza G, Gao L, Oomah BD. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J Agric Food Chem 1998;46:4113–7.10.1021/jf9801973Search in Google Scholar

53. Kuskoski EM, Asuero AG, Morales MT, Fett R. Wild tropical fruits and pulps of frozen fruits: antioxidant activity, polyphenolic compounds and anthocyanins. Ciencia Rural 2006; 36:1283–7.10.1590/S0103-84782006000400037Search in Google Scholar

54. Prakash D, Singh BS, Upadhyay G. Antioxidant and free radical scavenging activities of phenols from onion (Allium cepa). Food Chem 2007:102;1389–93.10.1016/j.foodchem.2006.06.063Search in Google Scholar

55. Ismail A, Marjan ZM, Foong CW. Total antioxidant activity and phenolic content in selected vegetables. Food Chem 2004;87:581–6.10.1016/j.foodchem.2004.01.010Search in Google Scholar

56. Memnune S, Ailal Y, Neva G, Bulent C, Zaynep E, Sezal E. Total phenolic content, antioxidant and antimicrobial activities of some medicinal plants. Pakistian J Pharm Sci 2009;22:102–6.Search in Google Scholar

57. Arnao MB. Some methodological problems in the determination of antioxidant activity using chromogen radicals: a practical case. Trends Food Sci Technol 2000;11:419–21.10.1016/S0924-2244(01)00027-9Search in Google Scholar

58. Prior RL, Wu X, Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agric Food Chem 2005;53:4290–302.10.1021/jf0502698Search in Google Scholar PubMed

59. Dastmalchi K, Dorman HJD, Kosar M, Hiltunen R. Chemical composition and in vitro antioxidant evaluation of a water soluble Moldavian balm (Dracocephalum moldavica L.) extract. Lebensmittel Wissenschaft und Technologie 2007;40:239–48.10.1016/j.lwt.2005.09.019Search in Google Scholar

60. Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevallos L, Byrne DH. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J Food ComposAnal 2006;19:669–75.10.1016/j.jfca.2006.01.003Search in Google Scholar

61. Oboh G, Raddatz H, Henle T. Antioxidant properties of polar and non-polar extracts of some tropical green leafy vegetables. J Sci Food Agric 2008;88:2486–92.10.1002/jsfa.3367Search in Google Scholar

62. Bhadari MR, Jong-anarakkan N, Hong, G, Kawabata J. α-glucosidase and α-amylase inhibitory activities of Nepalese medicinal herb Pakhanbhed (Bergenia ciliata Haw). Food Chem 2008;106:247–52.10.1016/j.foodchem.2007.05.077Search in Google Scholar

63. Vellingiri V, Aruna N, Hans KB. Antioxidant, free radical scavenging and type II diabetes-related enzyme inhibition properties of traditionally processed Jequirity bean (Abrus precatorius L.). Int J Food Sci Technol 2011;46:2505–12.10.1111/j.1365-2621.2011.02774.xSearch in Google Scholar

Published Online: 2013-06-08

©2013 by Walter de Gruyter Berlin / Boston

Downloaded on 28.3.2024 from https://www.degruyter.com/document/doi/10.1515/ijfe-2012-0182/html
Scroll to top button