Antioxidant Properties of a Novel Food Product, Aadun (Pudding) from Roasted Maize-African Yam Bean-peanut Flours Enhanced its Anti-hyperglycemia Potentials in Wistar Rats
Iyanu Caleb Alagbe
Department of Nutrition and Dietetics, Ladoke Akintola University of Technology, Ogbomosho, Nigeria and Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.
Sunday Abiodun Malomo *
Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria and Department of Nutrition and Dietetics, Federal University of Technology, Akure, Nigeria.
Tobi Israel Akinremi
Department of Nutrition and Dietetics, Ladoke Akintola University of Technology, Ogbomosho, Nigeria.
Simeon Babatunde Fawoye
Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.
Praise Elisha Obiwusi
Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The study aimed to investigate the antioxidant properties of a novel food product, aadun (pudding) from roasted maize-African yam bean-peanut flours as it enhanced the anti-hyperglycemia potentials of the cookies in Wistar rats. Aadun was produced from a blend of roasted maize, African yam bean (AYB), and peanut flour at different ratios (100%; 70:20:10%; 60:30:10%; and 50:40:10%) and labelled WKB 1, WKB 2, WKB3, and WKB 4, respectively, while a commercial sample (100%) was used as a positive control. The aadun was investigated for its proximate composition, titratable acidity, amino acid profile, in vitro antioxidant, in vivo glycemic index, and consumer acceptability. The proximate composition result showed that the protein and fiber content ranges were 11.90–13.91% and 2.68–3.30%, respectively. Its bioactivities were improved, as indicated by its hydrophobic amino acids and biological value (~71.96–87.57%), the respective hydroxyl radical scavenging and iron chelation activities of the aadun were 18.30–69.90 and 16.40–77.9% with sample WKB 3 (60:30:10%; maize:AYB:peanut) and the control sample having the highest and least activities, respectively. The sample WKB 3 had the highest DPPH and highest ferric-reducing properties. The aadun had a low glycemic index (GI) of 34.14–45.45%. Most interesting is that the panelists generally accepted all the aadun samples compared to the commercial aadun.
Keywords: Aadun, African yam bean, amino acid, antioxidant, hyperglycemia