Free Polyphenol Contents, Antioxidant Activity and Inhibition of Enzymes Linked with Type-2-Diabetes of Bread Produced from Cocoa Powder Flavoured Improved Variety Cassava-Wheat Composite Flours doi.org/10.26538/tjnpr/v6i2.10
Main Article Content
Abstract
Bread is one of the commonest staple foods across the globe. This study sought to investigate
the phenolic constituents, antioxidant potentials and in vitro inhibition of enzymes linked with
Type-2-diabetes of the bread produced from the composite of an improved variety cassava flour
(CF) and wheat flour (WF) prepared in various proportion of 100:0 (100% CF), 50:50 (50%
CF:50% WF), 20:80 (20% CF:80% WF), 10:90 (10% CF:90% WF) and 0:100 (100% WF)
flavoured with 2g of cocoa powder (FL). Free phenolic extraction was carried out by
homogenizing 50g of the composite bread sample with 80% acetone (1:4 w/v) and evaporating
the filtrate to dryness. The dried extract was dissolved in water and used for subsequent analysis.
The results revealed that there were significant (p<0.05) elevations in the total phenol (5.40 ±
0.09 mg/GAE/g) and Total flavonoid (1.98 ± 0.06 mg/QE/g) contents of 100% CF bread + FL as
compared to 100%WF (control); total flavonoid (3.65 ± 0.09 mg/GAE/g) and total flavonoid
(1.23 ± 0.06 mg/QE/g) respectively. The results also revealed significant (p<0.05) increase in
the values of DPPH (1, 1-diphenyl-2 picrylhydrazyl) free radical, Fe2+ chelating ability, ferric
reducing property (FRAP), 2,2-azinobis (3-ethylbenzo-thiazoline-6-sulfonate) ABTS radical
scavenging ability, inhibition of Fe2+ induced Lipid peroxidation, α-amylase and α-glucosidase
of the composite bread blend in comparison to their controls. The result suggests that an
improved variety cassava flour bread blends could serve as cheap functional food recipe with
high phenolic and antioxidant qualities, and nutritional intervention in the management and
control of type-2-diabetes.
Keywords: An improved variety cassava, Composite bread, Antioxidant, Wheat, Flavonoid
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