Effects of Curculigo pilosa supplementation on antioxidant and antidiabetic activities of yam flour

Abstract

The practice of using nutritional knowledge to enhance the general health of the populace forms the basis of food fortification. In this study, an antioxidant-rich Curculigo pilosa is substituted (1, 3, 5 and 10%) into yam tuber flour with the aim of improving the antidiabetic and antioxidant properties of the yam tuber flour. Antioxidant property was evaluated by polyphenol contents, ascorbic acid content, reducing effects, scavenging activity and inhibition of linoleic acid peroxidation. Antidiabetic activity was assessed by inhibition of aamylase and aglucosidase enzymes. The antioxidant property was significantly (p \ 0.05) enhanced; also, the ability of the sample to inhibit the activity of aamylase and aglucosidase enzymes were significantly (p \ 0.05) enhanced by supplementation with Curculigo pilosa. The profiling of the samples by High Performance Liquid Chromatography revealed some proven antioxidant and antidiabetic agents which were enhanced in supplemented yam flour. It can be concluded from the results obtained in this study that Curculigo pilosa powder could be a promising functional ingredient for yam flour in the management of diabetes and other oxidant-related diseases.

Bioactive, antioxidant, antihyperglycemic, and nutritional properties of groundnut‐based snack (Kulikuli) supplemented with ginger

“…These attested to the fact that the increase in bioactive compounds might be responsible for the enhanced antioxidant and inhibitory properties against α‐amylase and α‐glucosidase enzymes. Similar positive correlation analysis was reported in the study of Karigidi and Olaiya (2021) where Curculigo pilosa was used to supplement yam flour.…”

“…For instance, inadequate iron in the body leads to anemia and goiter while deficiency of zinc and selenium make body susceptible to some viral infections (Ekweagwu et al, 2008;Soetan et al, 2010). There was reduction in Ca content of the supplemented Kulikuli but was not TA B L E 8 Sensory attributes of Kulikuli supplemented with ginger reported in the study of Karigidi and Olaiya (2021) where Curculigo pilosa was used to supplement yam flour.…”

“…Supplementation has become a prominent food processing method, used for enhancing the nutrients contents, preventing malnutrition, hidden hunger, and improving the shelf life of foods and food products. It is defined as the addition of nutrients that are not normally present or are present in only minute quantities in the food (Caballero, 2003; Karigidi & Olaiya, 2021). More than one nutrient may be added, and they may be added in higher quantities.…”

Phytochemical profiling and antioxidant activities of monodora myristica and dennettia tripetala against lipid peroxidation in rat heart

“…The phytochemical profiling was done using the method 32 . Twenty grammes of samples were extracted with 15 ml acetonitrile and stabilized with ethyl acetate and made up to 25ml; filtered through 0.45 mm membrane filter and then degassed by ultrasonic bath prior to use.…”

Enhancement of nutritional, antioxidant and potential antidiabetic properties of fermented maize flour by partial substitution with Curculigo pilosa and sensory attributes of its gruel

“…3,4 Nutritionally, it has been shown to possess ample level of protein, dietary fibre and essential minerals and has shown promising results as a fortificant in yam flour. [5][6][7] Maize (Zea mays) is a prominent food grain cultivated globally as staple food. It has been widely utilised greatly as snack, weaning food, animal feeds and for industrial purposes.…”