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Research Article

Nutrient and Phytochemical Composition of Formulated Diabetic Snacks Made from Two Nigerian Foods Afzelia africana and Detarium microcarpium Seed Flour

Onyechi, Agatha Uchenna, Ibeanu, Vivienne Nkiruka, Eme, Paul Eze, Ossai and Ossai, Chilaka
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Diabetes is a major public health problem and is also a common cause of morbidity and mortality worldwide. The aims of this study was to assess the nutrient and phytochemical composition of formulated diabetic snacks made from Afzelia africana and Detarium microcarpium seed flour. The seeds of Afzelia africana and Detarium microcarpium were purchased from a local market in the South Eastern Nigeria. The seeds were sorted by removing stones and spoilt ones, pieces of pods from them. Afzelia flour was produced using soaking and roasting method. The flour of detarium seeds was produced by boiling, soaking and milling. Recipes for the snacks were formulated based on the soluble non-starch polysaccharide (s-NSP) content of the wheat flour and the two flours made from Afzelia africana and Detarium microcarpium. The proximate composition, vitamin, mineral and phytochemical contents of the snacks were determined using standard methods. Data generated were analyzed using Statistical Package for Social Sciences (SPSS) version 17. The fibre content of Afzelia and Detarium snacks were (2.58-2.88) and (2.34-2.4%), respectively. The carbohydrate content was 47.18-50.18 and 57.63-59.35%, respectively, retinol content was 2.63-7.87mg/100g and 5.24-5.26mg/100g respectively, zinc content was 0.61-0.78mg/100g and 0.54-0.63mg/100g, respectively and phosphorus content was 0.45-0.91mg/100g and 1.12-1.36mg/100g, respectively. The tannin content was 0.63-1.03mg/100g and 0.60-0.62mg/100g, respectively while the saponin content was 0.76-0.88mg/100g and 0.74-0.88mg/100g. The formulated diabetic snacks had appreciable amounts of nutrient. The phytochemicals present were in the acceptable range. There is need for food industries to produce snacks and foods using Afzelia and Detarium flours for diabetics because of its increased fiber thereby helping to curb the incidence of diet related disease like non chronic communicable diseases.

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  How to cite this article:

Onyechi, Agatha Uchenna, Ibeanu, Vivienne Nkiruka, Eme, Paul Eze, Ossai and Ossai, Chilaka, 2013. Nutrient and Phytochemical Composition of Formulated Diabetic Snacks Made from Two Nigerian Foods Afzelia africana and Detarium microcarpium Seed Flour. Pakistan Journal of Nutrition, 12: 108-113.

DOI: 10.3923/pjn.2013.108.113


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