Nutritional and Anti-Diabetic Properties of Cookies Supplemented with Processed Phyllantus Amarus Leaf

Authors

  • Akintoyese O Alabi Department of Food science and Technology, School of Agriculture and Agri-cultural Technology, Federal University of Technology, Akure, Ondo State, Nigeria Author
  • Beatrice O T Ifesan Department of Food science and Technology, School of Agriculture and Agri-cultural Technology, Federal University of Technology, Akure, Ondo State, Nigeria Author
  • Opeyemi l Alabi Department of Hospitality Management, School of Applied Science, Federal Polytechnic Auchi, Edo State Author
  • Ngozi I Akosu Department of Food science and Technology, School of Agriculture and Agri-cultural Technology, Federal University of Technology, Akure, Ondo State, Nigeria Author

DOI:

https://doi.org/10.47363/JDRR/2022(4)154

Keywords:

α -Glucosidase, α -Amylase, Glycemic Index, Antioxidant, Proxi-mate, Physical Characteristics of WheatPhyllantus Cookies

Abstract

This study described the α-Glucosidase, α-amylase, antioxidant activity, and glycemic index of wheat - Phyllantus amarus cookies, using standard methods. It was also observed that these medicinal plants have the ability to inhibit α–amylase, α-glucosidase and reducing effect on the radical DPPH and glycemic index of the formulated cookies. The microbial count on Phyllantus amarus cookies showed that only total viable count between (2-5) 103 cfu/g shows re-sponse against the four samples tested, while Staphylococcus aureus (cfu/g), Coliform count (cfu/g), Fungi count (sfu/g) showed no response which is an ev-idence that these samples may be good for consumption. Physical characteris-tics; thickness, diameter, weight, spread ratio and hardness were also observed which ranged from 12.68mm- 14.37mm, 2.76mm - 2.90mm, 4.18g - 6.44g, 0.17- 0.21 and 8.13mm - 11.57mm respectively. The moisture, protein, ash, fat, fibre, carbohydrate contents of the control cookies (100% Wheat flour) were 5.08%, 14.60%, 1.63%, 20.75%, 1.78%, 57.95% respectively while that of wheat-Phyllantus amarus cookies ranged from 4.14 %- 4.83 %, 13.95 % - 15.92 %, 1.22 % - 2.15 %, 19.83 % - 21.40 %, 2.70 % - 3.38 %, 56.64 % - 60.38 % respectively.

Author Biographies

  • Akintoyese O Alabi, Department of Food science and Technology, School of Agriculture and Agri-cultural Technology, Federal University of Technology, Akure, Ondo State, Nigeria

    Department of Food science and Technology, School of Agriculture and Agri-cultural Technology, Federal University of Technology, Akure, Ondo State, Nigeria

  • Beatrice O T Ifesan, Department of Food science and Technology, School of Agriculture and Agri-cultural Technology, Federal University of Technology, Akure, Ondo State, Nigeria

    Department of Food science and Technology, School of Agriculture and Agri-cultural Technology, Federal University of Technology, Akure, Ondo State, Nigeria 

  • Opeyemi l Alabi, Department of Hospitality Management, School of Applied Science, Federal Polytechnic Auchi, Edo State

    Department of Hospitality Management, School of Applied Science, Federal Polytechnic Auchi, Edo State

  • Ngozi I Akosu, Department of Food science and Technology, School of Agriculture and Agri-cultural Technology, Federal University of Technology, Akure, Ondo State, Nigeria

    Department of Food science and Technology, School of Agriculture and Agri-cultural Technology, Federal University of Technology, Akure, Ondo State, Nigeria 

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Published

2022-05-31

Issue

Vol. 4 No. 2 (2022): Volume 4 Issue 2

Section

Articles