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

Richard A. Ajani; Ganiyu Oboh; Stephen A. Adefegha; Afolabi A. Akindahunsi

Authors

Richard A. Ajani Department of Biochemistry, Ladoke Akintola University of Technology, Ogbomoso. Oyo State, Nigeria
Ganiyu Oboh Department of Biochemistry, Federal University of Technology, Akure, Ondo State, Nigeria
Stephen A. Adefegha Department of Biochemistry, Federal University of Technology, Akure, Ondo State, Nigeria
Afolabi A. Akindahunsi Department of Biochemistry, Federal University of Technology, Akure, Ondo State, Nigeria

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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