Nutrient and Phytochemical Composition of Formulated Diabetic Snacks Made from Two Nigerian Foods Afzelia africana and Detarium microcarpium Seed Flour
Abstract:
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.
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.
REFERENCES
Adeyeye, E.I., 1998. The relative merits of the presence of hull on the nutritional qualities of the African yam bean flour. Food/Nahrung, 42: 84-88.
CrossRef
AOAC., 2005. Official Methods of Analysis. 14th Edn., Association of Official Analytical Chemists, Washington DC., USA
Harborne, J.B., 1983. Phytochemical Methods: A Guide to Modern Technique of Plants Analysis. Chapman and Hall, London, UK
Chung, K.T., T.Y. Wong, C.I. Wei, Y.W. Huang and Y. Lin, 1998. Tannins and human health: A review. Crit. Rev. Food Sci. Nutr., 38: 421-464.
CrossRef PubMed Direct Link
Cryer, P.E., J.E. Fisher and H. Shamoon, 1994. Hypoglycemia. Diabetes Care, 17: 734-755.
Direct Link
Ene-Obong, H.N. and I.C. Obizoba, 1995. Nutritional evaluation, consumption pattern and processing of the African yam bean (Sphenostylis stenocarpa). Ph.D. Thesis, Department of Home Science and Nutrition, University of Nigeria, Nsukka, Nigeria.
Ene-Obong, H.N. and E.A. Carnovale, 1992. Comparison of the proximate, mineral composition of lesser known legumes in Nigeria. J. Food Chem., 43: 169-175.
Franz, M.J., J.P. Bantle, C.A. Beebe, J.D. Brunzell and J.L. Chiasson et al., 2002. Evidence-based nutrition principles and recommendations for the treatment and prevention of diabetes and related complications. Diabetes Care, 25: 148-198.
CrossRef Direct Link
Wardlaw, G.M. and M. Kessel, 2002. Perspectives in Nutrition. 5th Edn., McGraw Hill, New York, USA., ISBN: 0-07-228784-5
Obadoni, B.O. and P.O. Ochuko, 2002. Phytochemical studies and comparative efficacy of the crude extracts of some haemostatic plants in Edo and Delta States of Nigeria. Global J. Pure Appl. Sci., 8: 203-208.
CrossRef Direct Link
Odoh, I.F. and H.N. Ene-Obong, 2001. Preliminary investigation of the effect of snacks developed from Afzelia africana and plantain. Niger. J. Nutr. Sci., 1: 15-32.
Olaofe, O., F.O. Adeyemi and G.O. Adediran, 1994. Amino acid, chemical composition and functional properties of some oil seeds. J. Agric. Food Chem., 42: 879-881.
Olaofe, O., A.O. Ekuagbere and I. Ogunlade, 2009. Chemical, amino acid composition and functional properties of calabash seed's kernel. Bull. Pure Applied Sci., 28: 13-24.
Olaofe, O., I. Ogunlade and N. Jibuah, 2004. Proximate, mineral composition and Functional properties of Pride of Barbados (Caesalpinia pulcherrima) seed flour. Proceedings of the 27th Annual International Conference of the Chemical Society of Nigeria, September 20-24, 2004, University of Benin, Benin City, Nigeria, pp: 130-135.
Onyechi, U.A., 1995. Potential role of indigenous Nigerian foods in the treatment of Non-Insulin Dependent Diabetes Mellitus (NIDDM). Ph.D. Thesis, Kings College London, University of London, UK.
Onyechi, A.U. and I.C. Nwachi, 2008. Organoleptic attributes and acceptability of African yam bean bread on the plasma glucose and insulin levels of healthy non-diabetic adults. Niger. J. Nutr. Sci., 1: 16-23.
Onyechi, A.U. and I.C. Nwachi, 2010. The potential role of African yam bean (Sphenostylis stenocarpa) in modulating post-prandial blood glucose level on normal healthy non-diabetic adults. J. Diet. Assoc. Niger., 1: 16-23.
Oshodi, A.A. and M.O.A. Adeladun, 1993. Proximate composition, some nutritionally valuable minerals and functional properties of three varieties of Lima bean (Phaseolus lunatus Linn.) flour. Int. J. Food Sci. Nutr., 43: 181-186.
CrossRef Direct Link
Paul, A.A., D.A.T. Southgate, M. Mccane and D. Widdowsen's, 1985. The Composition of Foods. HMSO/Royal Society of Chemistry, London, UK
Pearson, D., 1976. The Chemical Analysis of Foods. 7th Edn., Churchill Livingstone, Edinburgh, London, UK., ISBN-13: 9780443014116, Pages: 575
Tredger, J. and J. Ransley, 1978. Guar gum-its acceptability to diabetic patients when incorporated into baked food products. J. Hum. Nutr., 32: 427-432.
PubMed Direct Link
Wokoma, E.S., 2002. Pattern of diabetes mortality in Nigeria teaching hospital. Int. J. Diabetes, 6: 9-35.
© Science Alert. All Rights Reserved