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The different local okra varieties (Benin, Auchi, Ikaro, Akure, Okene and Lokoja) sold and consumed in Ifon, Ose Local Government area of Ondo State Nigeria were evaluated with regards to the nutrients, antinutrients, minerals and zinc bioavailability. The result of the study revealed that the protein content of the varieties ranges between 13.61-16.27% with Ikaro variety having the highest protein content. The fiber and fat contents ranges from 10.15-11.63% and 9.03-10.57% respectively. Okene variety was observed to have the highest content in both fiber and fat contents. The phytate content in the local okra varieties varies from 2.64-3.90%. Auchi variety had the highest content of phytate which was not significantly (P<0.05) different from the phytate content of Benin variety. The saponin content ranges from 0.470-0.612% while the oxalate 0.324-0.506%. The viscosity of the local okra varieties ranges between 56.42-68.12Cp with Ikaro local okra having the highest viscosity. The mineral content ranges from 1.29-1.37mg/100g (Zinc); 0.87-0.96mg/100g (Iron); 51.08-51.18mg/100g (Magnesium); 58.22-58.31 mg/100g (Calcium) and 62.05-62.17 mg/100g (Phosphorous). There was no significant (P<0.05) difference in the magnesium, calcium and phosphorus contents of all the varieties. The calculated [Ca][Phytate]/[Zn] molar ratio was 0.293-0.436mol/kg. Ikaro okra variety recorded the least value in [Ca][Phytate]/[Zn] (0.293) while Auchi variety had the highest value in [Ca][Phytate]/[Zn] (0.436). It could therefore be concluded that the local okra varieties consumed in Ifon are of good nutritional qualities but Ikaro local okra variety had a better nutritional quality considering protein, fiber, ash and viscosity as quality indices. Also the zinc in this variety is more bio-available because it exhibits the least [Ca][Phytate]/[Zn] molar ratio.

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Background Moringa oleifera leaf is a prominent leaf in folk medicine used to treat many diseases including diabetes mellitus. This study is aimed at determining the effects of substitution of wheat flour with Moringa oleifera leaf powder (MOLP) on physical, nutritional, bioactive, antioxidant and antidiabetic properties of cookies. Wheat flour was substituted with MOLP (2.5%, 5% and 10%) in the baking of the cookies (C1, C2 and C3, respectively), and its effects were evaluated on proximate, bioactive compounds, antioxidant, physical and inhibitory properties against α-amylase and α-glucosidase enzymes using standard methods. Also, sensory attributes of the cookies were determined using 9-point hedonic point. Results The results showed thickness were significantly (p < 0.05) reduced while diameter and spread ratio of the cookies increased as the level of MOLP increases. The inclusion of MOLP in the cookies led to significant (p < 0.05) enhancement in the bioactive compound, antioxidant and inhibitory properties of MOLP-substituted cookies. Also protein, ash, fat and fibre contents were significantly (p < 0.05) increased in MOLP-substituted cookies while carbohydrate and energy value reduced. The sensory evaluation revealed that MOLP-substituted cookies at the level of 2.5% were more acceptable than other MOLP-substituted cookies. Conclusion With the higher bioactive, antioxidant and inhibitory abilities against α-amylase and α-glucosidase enzymes and enhanced protein content of MOLP-substituted cookies, MOLP poses as a potential functional ingredient in baking of cookies.