Browsing by Author "Oluwajuyitan TD"

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    Antioxidant activity and blood glucose reduction potential of Malabar Chestnut in Streptozotocin Induced Diabetic Rats
    (2022) Akinyede AI; Fehintola AB; Oluwajuyitan TD
    Ability of plants to prevent degenerative diseases is based on the biological activities of their bioactive components. Bioactive components are more biologically available for the body to utilize when the plant undergo processing which aid their potential in treatment and management of several chronic diseases like diabetes. Thus, the present study evaluated the effect of processing (cooking and roasting) on antioxidant activity and blood glucose reduction potential of Malabar Chestnut Seeds (MCSs) in Streptozotocin (STZ) Induced Diabetic Rats. Fresh MCSs were divided into three portion. First portion were cooked at 100 °C for 20 min (Cooked), second portion were roasted at 200 °C for 40 min (Roasted) while, the last portion were used as fresh MCSs (Raw). Rattus norvegicus were obtained and grouped in number of 5 rats per sample. The antioxidant activities assay shows that processing (cooking and roasting) enhanced free radical scavenging ability of MCSs samples against DPPH which ranged from 41.27% in raw to 58.77% in roasted. Glycemic index of cooked and roasted MCSs (42.29% and 37.77%) were also observed to be lower than 44.78% obtained in raw MCSs. Low density lipoprotein concentration (99.74 and 86.78 mg/dl) of rats fed on processed (cooked and roasted) MCSs samples shows ameliorating potential compared with 113.01 mg/dl obtained in rats induced with STZ and fed with Chow only. Highest blood glucose level reduction potential (73.90%) was obtained in roasted MCSs followed by cooked MCSs (70.09%). These values were higher than 0.43% and 67.45% obtained in STZ induced rats fed on chow and acarbose (2.0 mg/day) respectively. The study established that processing of MCSs enhanced free radical scavenging abilities, lower glycemic index (<43%), increase antidiabetic and antihypercholesterol ameliorating potentials. However, roasted MCSs may be recommended for formulation of functional foods as its showed highest activities in antioxidant, antidiabetic and anticholesterol potentials.
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    Nutritional Characteristics, Glycaemic Index and Blood Glucose Lowering Property of Gluten-Free Composite Flour from Wheat (Triticum aestivum), Soybean (Glycine max), Oat-Bran (Avena sativa) and Rice-Bran (Oryza sativa)
    (2021) Ijarotimi OS; Fakayejo DA; Oluwajuyitan TD
    Diabetes mellitus (DM) is a chronic metabolic disorder characterized by increased blood glucose levels due to either lack of insulin production or inefficient as in the activity of insulin. Hence, this study aimed to produce and evaluate nutritional quality, glycaemic index, carbohydrate hydrolyzing enzymes and blood glucose lowering potential of composite flour samples from wheat, soybeans and rice-bran and oat-bran. The precooked wheat, soycake, rice-bran and oat-bran flour samples were blended (wheat 70% and soycake 30% (WSC); wheat 70%, soycake 25% and rice bran 5% (WSR); wheat 70%, soycake 25% and oat bran 5% (WSO); and wheat 70%, soycake 20%, rice bran 5% and oat bran 5% (WSRO) using material balance equation with reference to 25% of daily requirement for protein (14 g/day) and fibre (5 g/day) for adults. Formulated foods and controls (Cerolina (CERO) & 100% wheat (WF)) were evaluated for nutritional quality, glycaemic index, carbohydrate hydrolyzing inhibitory and antidiabetic potentials using standard methods. Nutritional parameters of formulated composite flour samples showed that WSRO exhibited higher protein content (23.94 g/100g), biological value (98.01%) and growth performance in rats than other food samples including controls, i.e., WF (14.56 g/100g; 66%) and CERO (17.59 g/100g; 97.59%). The α-amylase and α-glucosidase enzyme inhibitory activity of the experimental food samples ranged from 49.25% - 66.75% and 37.53% 57.40% in WS and WSRO, respectively. While glycaemic load and glycaemic index of the food samples varied from 24.64 - 28.50% and 40.03 - 46.41%, while that of CERO were 25.63% and 40.05%, respectively. Antidiabetic potential of experimental foods showed that WSRO (79.62%) had the highest blood glucose lowering activity; while those rats fed on WS sample (65.65%) had the least activity. However, the antidiabetic activity of WSRO was significantly (p<0.05) higher than that of ACAR (Acarbose) (75.07%), CERO (73.87%) and WF (59.10%), respectively. In conclusion, sample WSRO exhibited high nutritional quality, low glycaemic index and ability to lower blood glucose concentration. Hence, this formulated food mighty be suitable as an alternate to synthetic antidiabetic agent in managing diabetes.