Effect of Plantain Bulb’s Extract-Beverage Blend on Blood Glucose Levels, Antioxidant Status, and Carbohydrate Hydrolysing Enzymes in Streptozotocin-Induced Diabetic Rats

Olagunju, Aderonke Ibidunni; Oluwajuyitan, Timilehin David; Oyeleye, Sunday I.

doi:10.3746/pnf.2020.25.4.362

Cited by 8 publications

(2 citation statements)

References 29 publications

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“…In recent times, efforts have been shifted toward the production of therapeutic diets high in antioxidants and fiber with non‐side effects to prevent high blood cholesterol and associated diseases (Barta et al., 2006; Ferrari, 2004; Oluwajuyitan, Ijarotimi, Fagbemi, 2020; Oluwajuyitan, Malomo, et al., 2020; Oluwajuyitan et al., 2021; Soliman, 2019). Functional foods are those modified food ingredients or conventional food, which are consumed as part of a normal diet but provide physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions (Hasler & Brown, 2009; Olagunju et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

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Plantain‐based dough meal: Nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high‐fat‐induced rats

2022

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This study was designed to evaluate the nutritional property of plantain-based dough meal, antioxidant activity and dyslipidemia-ameliorating potential in high-fatinduced rats. The flour blends, that is, plantain 70%, soy cake 30% (PSC); plantain 65%, soy cake 30%, rice bran 5% (PSR); plantain 65%, soy cake 30%, oat-bran 5% (PSO); plantain 60%, soy cake 30%, rice bran 5%, oat-bran 5% (PSRO); and controls (100% plantain flour and Cerolina) were evaluated for proximate, amino acids, antioxidants, phenolic profile, and antihyperlipidemia. Protein, fiber, and energy composition varied from 2.2 to 4.97 g/100 g, 16.44 to 19.59 g/100 g, and 369.7 to 385.5 kcal/100 g, respectively. The essential amino acid index and predicted biological values of the foods ranged from 68.31% to 76.31% and 62.19% to 71.48%, respectively. Phenolic profiles (mg/g) were gallic acid (25.33-31.26), caffeic acid

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Section: Introductionmentioning

confidence: 99%

“…Functional foods are those modified food ingredients or conventional food, which are consumed as part of a normal diet but provide physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions (Hasler & Brown, 2009;Olagunju et al, 2020).…”

Section: Introductionmentioning

confidence: 99%