Bioactive components, enzymes inhibitory and antioxidant activities of biofortified yellow maize (Zea mays L.) and cowpea (Vigna unguiculata L. Walp) composite biscuits

  • Emmanuel Anyachukwu Irondi Department of Medical Biochemistry and Pharmacology, Kwara State University, Malete, P.M.B. 1530, Ilorin, Nigeria https://orcid.org/0000-0002-4649-9770
  • Emmanuel Oladipo Ajani Department of Medical Biochemistry and Pharmacology, Kwara State University, Malete, P.M.B. 1530, Ilorin, Nigeria https://orcid.org/0000-0001-8440-187X
  • Olawale Mashood Aliyu Department of Crop Production, Kwara State University, Malete, P.M.B. 1530, Ilorin, Nigeria https://orcid.org/0000-0003-0981-2796
  • Kazeem Koledoye Olatoye Department of Food Science and Technology, Kwara State University Malete, P.M.B. 1530, Ilorin, Nigeria https://orcid.org/0000-0003-4250-164X
  • Hassan Taiye Abdulameed Department of Medical Biochemistry and Pharmacology, Kwara State University, Malete, P.M.B. 1530, Ilorin, Nigeria https://orcid.org/0000-0001-6336-0407
  • Osayame Funmilayo Ogbebor Department of Medical Biochemistry and Pharmacology, Kwara State University, Malete, P.M.B. 1530, Ilorin, Nigeria https://orcid.org/0000-0001-8643-3226
DOI: https://doi.org/10.35219/foodtechnology.2021.1.06
Keywords: bioactive components, composite biscuits, cowpea, digestive enzymes, yellow maize

Abstract

This study evaluated the bioactive components, enzymes inhibitory and antioxidant activities of biofortified yellow maize (YM) and cowpea (CP) composite biscuits. Composites of YM and CP, mixed at the ratios of 100:0 (YM); 75:25 (YMCP-1); 50:50 (YMCP-2); 25:75 (YMCP-3) and 0:100 (CP), were used to bake composite biscuits designated YM-B, YMCP-1B, YMCP-2B, YMCP-3B and CP-B, respectively. Refined wheat flour (WT) served as the control biscuit (WT-B). The bioactive components (total carotenoids, total phenolics, tannins, total flavonoids and total saponins), enzymes (pancreatic lipase, α-amylase, α-glucosidase) inhibitory and antioxidant (ABTS*+, DPPH* scavenging and reducing power) activities of the flours and biscuits were determined. Total carotenoids content increased significantly (p < 0.05) with increasing proportion of YM, while total phenolics, tannins, total flavonoids and saponins contents, enzymes inhibitory and antioxidant activities increased with increasing proportion of CP in the composite flours and biscuits. Among the composite biscuits, YMCP-3B had the strongest (p < 0.05) enzymes inhibitory and antioxidant activities. The composite biscuits, especially YMCP-3B, may serve as functional biscuits for retarding the rate of fatty acids and glucose formation, and mitigating oxidative stress, which represent a clinical strategy for managing obesity and type 2 diabetes.

Published
2021-02-02
How to Cite
Irondi, Emmanuel, Emmanuel Ajani, Olawale Aliyu, Kazeem Olatoye, Hassan Abdulameed, and Osayame Ogbebor. 2021. “Bioactive Components, Enzymes Inhibitory and Antioxidant Activities of Biofortified Yellow Maize (Zea Mays L.) and Cowpea (Vigna Unguiculata L. Walp) Composite Biscuits”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 45 (1), 86-101. https://doi.org/https://doi.org/10.35219/foodtechnology.2021.1.06.
Issue
Vol 45 No 1 (2021)
Section
ORIGINAL ARTICLES

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