Comparative Studies on Anti-Diabetic Properties of Commonly Consumed Musa Cultivars (M. paradisiaca, M sapientum, and AAB Group Hybrid) Flour
. http://www.doi.org/10.26538/tjnpr/v6i12.27
Keywords:
Whole flours, Plantain, Antioxidants, Glycemic indices, Anti-diabetic, PeelsAbstract
Musa cultivars are popularly consumed after the peel had been removed. However, various studies had shown that the peels contained vital nutrients, phytochemicals, and antioxidant properties. This study compared the anti-diabetic potentials of M. paradisiaca pulp with whole (peel and pulp) flours of three frequently eaten Musa cultivars (M. paradisiaca, M sapientum, and AAB group hybrid). The aqueous extracts prepared from pulverized M. paradisiaca pulp (PP), whole hybrid (WH), whole M. sapientum, (WB), and whole M. paradisiaca (WP)were analyzed for Glycemic indices, in-vitro antioxidant potentials as well as inhibitory effect on the
α-amylase and α-glucosidase enzymes. The three studied flours showed low glycemic index values in the range of (49.33-52.91), similar to (51.60) of PP flour. WH, WB, and WP flours revealed higher total flavonoids, DPPH, FRAP, and α –amylase compared to PP flour. The PP flour conversely exhibited an increase in OH* radical scavenging ability as well as increased α – glucosidase inhibitory abilities compared to the other studied flours. These results indicated that all tested samples were low glycemic index food. However, WH compared most favorably with PP in its total phenols, total flavonoids, FRAP, and α-amylase inhibitory activities compared to the other tested samples and hence could be taken into consideration when managing diabetic issues.
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