ANTIOXIDANT AND CARBOHYDRATE-HYDROLYSING ENZYMES INHIBITORY POTENTIALS OF ORGANICALLY-SWEETENED BREAKFAST MEAL FROM QUINOA AND TIGERNUTS

• O. S. Jolayemi

  Department of Food Science and Technology, Federal University of Technology, PMB 704 Akure, Ondo State Nigeria. Corresponding E-mail: osjolayemi

  Author

• T. O. Alabi

  Department of Food Science and Technology, Federal University of Technology, PMB 704 Akure, Ondo State Nigeria. Corresponding E-mail: osjolayemi

  Author

• T. Oluwadare

  Department of Food Science and Technology, Federal University of Technology, PMB 704 Akure, Ondo State Nigeria. Corresponding E-mail: osjolayemi

  Author

This study aimed at harnessing the natural bioactive compounds embedded in quinoa, tigernuts by formulating an organically-sweetened breakfast meal and compare its in-vitro antioxidant properties and carbohydrate-hydrolyzing enzymes inhibitory potentials to a conventional breakfast cereal. The formulated meals outperformed the commercial one with remarkable antioxidant capacities via different assays (FRAP, ABTS, and DPPH). Similarly, the inhibitory capacities of the meals on both carbohydrate-hydrolyzing enzymes were noticeably higher than that of the commercial product. Regardless of the amount of quinoa or tigernuts in each blend, the inhibitory performance was satisfactory (α-amylase 26.98 - 60.18%; α-glucosidase 19.47 40.02%). Nevertheless, the proportion of quinoa in the blends linearly influenced both enzyme inhibitory potentials antioxidant properties of the formulated meals.

1. O. S. Jolayemi, Department of Food Science and Technology, Federal University of Technology, PMB 704 Akure, Ondo State Nigeria. Corresponding E-mail: osjolayemi

   Department of Food Science and Technology, Federal University of Technology, PMB 704 Akure, Ondo State Nigeria. Corresponding E-mail: osjolayemi

2. T. O. Alabi, Department of Food Science and Technology, Federal University of Technology, PMB 704 Akure, Ondo State Nigeria. Corresponding E-mail: osjolayemi

   Department of Food Science and Technology, Federal University of Technology, PMB 704 Akure, Ondo State Nigeria. Corresponding E-mail: osjolayemi

3. T. Oluwadare, Department of Food Science and Technology, Federal University of Technology, PMB 704 Akure, Ondo State Nigeria. Corresponding E-mail: osjolayemi

   Department of Food Science and Technology, Federal University of Technology, PMB 704 Akure, Ondo State Nigeria. Corresponding E-mail: osjolayemi

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