Development of value‐added nutritious crackers with high antidiabetic properties from blends of Acha (Digitaria exilis) and blanched Pigeon pea (Cajanus cajan)

Abstract

Pigeon pea was treated by blanching and used to supplement acha flour for the development of functional cracker biscuits. The flour ratios for acha and pigeon pea were 100:0 (ACC), 80:20 (APC1), and 70:30 (APC2), respectively. The developed cracker biscuits were evaluated for chemical acid compositions, antioxidant, as well as antidiabetic properties. Protein contents of the formulated crackers increased with increase in supplementation with pigeon pea flour. The antinutrient content of the formulated snack was low hence may not adversely affect nutrient bioavailability. Glutamic and aspartic acids were the predominant amino acids while methionine and lysine significantly increased as a result of supplementation with pigeon pea flour. The biscuit exhibited good antioxidant properties indicated by its strong ability to scavenge hydroxyl, superoxide, DPPH radicals, and reduced Fe3+ to Fe2+. The formulated snack especially APC2 possessed low glycemic index (47.95%) and significantly inhibited the key digestive enzymes (α‐amylase and α‐glucosidase). All parameters evaluated indicated that APC2 could serve as a functional snack in the management of hyperglycemia (diabetes) and prevention of associated degenerative diseases.

Enzymatic release of dipeptidyl peptidase‐4 inhibitors (gliptins) from pigeon pea (Cajanus cajan) nutrient reservoir proteins: In silico and in vitro assessments

“…The total contents of the activity‐associated amino acids in pigeon pea protein was 32%, which was similar to the amounts in the hydrolysates, PepH (35%), PapH (32%), and TheH (33%). Compared to a previously reported amino acid composition (Olagunju et al, , ), the pigeon pea protein in our study had higher amounts of Pro and Val, and lower amounts of Leu and Phe, although the total composition of the activity‐related amino acids are similar. Despite the similarity, particular amino acid composition of the hydrolysates in our study were different (e.g., PapH > PepH > TheH for Pro content), possibly due to the specificity of proteases used in hydrolyzing the pigeon pea proteins.…”

“…Due to its physicochemical properties, pigeon pea flour has been used to enhance the nutritional value of wheat‐based baked goods (Gbenga‐Fabusiwa, Oladele, Oboh, Adefegha, & Oshodi, , ; Okpala & Okoli, ; Rampersad, Badrie, & Commissiong, ). Moreover, baked products formulated with pigeon pea flour are reported to have beneficial glycemic control and antidiabetic properties, which suggests potential use in managing type 2 diabetes mellitus (T2DM) (Gbenga‐Fabusiwa et al, ; Olagunju, Omoba, Enujiugha, & Aluko, ).…”

“…A major challenge of the in silico approach is the dearth of in vitro analysis to confirm bioactivity (Agyei et al, ). Using the classic approach, recent studies reported that fermented/hydrolyzed pigeon pea seeds/flour have strong potential for exploration as antioxidative and antihypertensive food ingredients (Nawaz et al, ; Olagunju, Omoba, Enujingha, Alashi, & Aluko, ; Olagunju, Omoba, Enujingha, Alashi, & Aluko, ; Olagunju et al, ). The objectives for this study were to use the bioinformatics approach to assess the potential of nutrient reservoir (storage) proteins in pigeon pea as precursors of DPP‐4‐inhibiting peptides, and to evaluate the relationship between structural features of the proteins and biofunctional parameters of released peptides.…”

Fonio grains: Physicochemical properties, nutritional potential, and food applications

“…Cracker White fonio Blanched pigeon pea flour (up to 30%) and fonio flour mixtures were made into crackers. Increasing pigeon pea flour concentration increased the in vitro antioxidant activities and the concentrations of methionine and lysine of the crackers, while decreasing the expected glycemic index Olagunju et al, 2018 Biscuit White fonio Fonio flour (50% to 100%) was partially replaced by unripe plantain (0% to 10%) and bambara nut (0% to 40%) flour to make biscuits. Biscuits made up of 70% or 80% fonio, 10% plantain, and 10% or 20% bambara nut had acceptable sensory quality.…”

“…Fonio and fonio starch have been used in various food and nonfood applications (Table 2). Food applications include producing sprouts and malts (Ayo, Agbatutu, & Iribom, 2019; Lasekan, Salva, & Abbas, 2010; Nzelibe & Nwasike, 1995; Nzelibe, Obaleye, & Onyenekwe, 2000), gluten free drinks (Badejo et al., 2017), infant weaning and children's foods (Agbede, Omotoso, Oloruntola, Ayeni, & Aletor, 2019; Sosanya, Nweke, & Ifitezue, 2018), breakfast cereals (Mbaeyi‐Nwaoha & Uchendu, 2016), nonwheat pasta, noodles, porridge, puddings, crackers, biscuits and cookies, cakes, and sourdough breads (Ayo & Ayo, 2018; Ayo et al., 2019; Chinma, Ihekoronye, Mukoro, & Eke, 2015; Coda et al., 2010; Edema, Emmambux, & Taylor, 2013; McWatters, Ouedraogo, Resurreccion, Hung, & Phillips, 2003; Meli et al., 2013; Ogori, Uzor, Hleba, Císarová, & Glinushkin, 2020; Olagunju, Omoba, Enujiugha, & Aluko, 2018; Raji, Nassam, Abolaji, Ayorinde, & Raji, 2018; Umerie & Umeh, 2016). From the results summarized in Sections 2 and 3, it is concluded that fonio grain and flour do not contain gluten‐type protein for desired rheology for a range of bakery products.…”