Bioactive, antioxidant, antihyperglycemic, and nutritional properties of groundnut‐based snack (Kulikuli) supplemented with ginger

Abstract

This study aimed at evaluating the effects of ginger inclusion on the bioactive, antioxidant, antihyperglycemic, and nutritional characteristics of groundnut‐based snack (Kulikuli). The groundnut paste used in the preparation of Kulikuli was partially substituted with different levels (2.5%, 5%, and 10%) of ginger powder. The results showed that the bioactive, antioxidant, and inhibitory properties of ginger‐substituted Kulikuli were significantly (p < .05) enhanced as the level of ginger increases. Also, carbohydrate and fiber contents of ginger‐substituted Kulikuli were significantly (p < .05) increased. There was significant reduction (p < .05) in estimated glycemic index and in vitro starch digestibility which was proportional to the level of ginger in the Kulikuli. The sensory scores of the ginger‐substituted Kulikuli revealed that they were well accepted. Therefore, ginger can serve as a functional ingredient in the making of Kulikuli, a groundnut‐based snack for people suffering from oxidant‐related diseases. With the increasing concern about the safety of orthodox hyperglycemic drugs, there is need to develop diet‐based therapy to manage diabetes mellitus. Because of this, ginger (Zingiber officinale), a spice with vast nutritional and pharmacological importance was substituted with groundnut to produce a functional groundnut‐based snacks (Kulikuli). The supplemented Kulikuli exhibited improved bioactive, antioxidant, glycemic, and antihyperglycemic properties. Therefore, the Kulikuli supplemented with ginger can serve as a functional snack for people suffering from diabetes mellitus and other oxidant‐related diseases. Practical applications With the increasing concern about the safety of orthodox hyperglycemic drugs, there is need to develop diet‐based therapy to manage diabetes mellitus. Because of this, ginger (Zingiber officinale), a spice with vast nutritional and pharmacological importance was substituted with groundnut to produce a functional groundnut‐based snacks (Kulikuli). The supplemented Kulikuli exhibited improved bioactive, antioxidant, glycemic, and antihyperglycemic properties. Therefore, the Kulikuli supplemented with ginger can serve as a functional snack for people suffering from diabetes mellitus and other oxidant‐related diseases.

Enhancement of nutritional, antioxidant and potential antidiabetic properties of fermented maize flour by partial substitution with Curculigo pilosa and sensory attributes of its gruel

“…The medical implication of this is that supplemented samples might be more ideal for prediabetes and diabetes patients if need be for them to consume the meal. This result is in agreement with our earlier study where ginger was used to supplement groundnut paste and produce low glycemic index kulikuli 42 …”

“…This result is in agreement with our earlier study where ginger was used to supplement groundnut paste and produce low glycemic index kulikuli. 42…”

“…Bioactive compounds are class of plant secondary metabolites that has the capacity to perform a biology activities related to modulation of metabolic process in the body. 42 Polyphenols especially flavonoids and phenolics have been well studied and reported as important determinants of antioxidant activity of food sample. They have been reported to confer protection against chronic diseases like diabetes mellitus, hypertension and some form of cancers due to their antioxidant activities in the body.…”

Nutritional, antioxidant, antidiabetic, and oxidative stability properties of turmeric ( Curcuma longa ) supplemented muffins

“…These correlations also buttressed that the increased bioactive compound might be responsible for the increase in biological activities of the supplemented muffins. Similar correlations were reported in the study of Karigidi et al (2022) where ginger powder was used to supplement groundnut‐based snack (Kulikuli).…”

“…There was significant reduction in the values of these parameters of supplemented muffins as the level of turmeric was increasing in the samples. Glycemic index is a prominent feature of blood glucose response after consuming given amount of food, comparable with white bread or glucose (Karigidi et al, 2022). This reaction is affected by the rate of digestion of starch and subsequent liberation of glucose into blood (Ma et al, 2018).…”