Antidiabetic Potential of Peanut-Based Snack (Kulikuli) Fortified with Encapsulated Essential Oil from Basil (Ocimum gratissimum L.)

• A.I. Falodun

  Department of Food Science and Technology, Federal University of Technology, P. M. B 704, Akure, Nigeria

  Author

• H.N. Ayo-Omogie

  Department of Food Science and Technology, Federal University of Technology, P. M. B 704, Akure, Nigeria

  Author

• O.O. Awolu

  Department of Food Science and Technology, Federal University of Technology, P. M. B 704, Akure, Nigeria

  Author

• A.A. Badejo

  Department of Food Science and Technology, Federal University of Technology, P. M. B 704, Akure, Nigeria

  Author

The bulk of the diet in developing countries is starchy which results in overweight, poor metabolic health and an increased risk of cardiovascular diseases and diabetes mellitus. Plant-based foods that supply high protein and are affordable have been sought after to complement the starchy intake. This current study developed kulikuli (peanut-based snack) coated with biofilm made from Cardaba banana starch and fortified with microcapsules containing Ocimum gratissimum essential oil. The incorporation of O. gratissimum essential oil had a significant (P≤0.05) effect on the proximate composition, glycemic index, α-amylase and α-glucosidase inhibitory activities of the kulikuli. The glycemic index of the fortified kulikuli ranged from 24.4 to 32.9%. The microencapsulation and coating resulted in 10-58% increase in the alpha-glucosidase inhibition and 20-100% increase.in the alpha-amylase inhibition potential of the snacks. The kulikuli coated with the biofilm containing O. gratissimum essential oil may serve as a potential functional food for individuals suffering from diabetes mellitus.

1. A.I. Falodun, Department of Food Science and Technology, Federal University of Technology, P. M. B 704, Akure, Nigeria

   Department of Food Science and Technology, Federal University of Technology, P. M. B 704, Akure, Nigeria

2. H.N. Ayo-Omogie, Department of Food Science and Technology, Federal University of Technology, P. M. B 704, Akure, Nigeria

   Department of Food Science and Technology, Federal University of Technology, P. M. B 704, Akure, Nigeria

3. O.O. Awolu, Department of Food Science and Technology, Federal University of Technology, P. M. B 704, Akure, Nigeria

   Department of Food Science and Technology, Federal University of Technology, P. M. B 704, Akure, Nigeria

4. A.A. Badejo, Department of Food Science and Technology, Federal University of Technology, P. M. B 704, Akure, Nigeria

   Department of Food Science and Technology, Federal University of Technology, P. M. B 704, Akure, Nigeria

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