Influence of traditional processing and genotypes on the antioxidant and antihyperglycaemic activities of yellow-fleshed cassava

Kareem, Babajide; Irondi, Emmanuel Anyachukwu; Alamu, Emmanuel Oladeji; Ajani, Emmanuel Oladipo; Abass, Adebayo; Adesokan, Michael; Parkes, Elizabeth; Maziya‐Dixon, Busie

doi:10.3389/fnut.2022.894843

Cited by 9 publications

(11 citation statements)

References 39 publications

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“…However, this trend is changing as recent research has focused on the bioactive constituents and bioactivity of different traditional products, from biofortified (yellow-fleshed) cassava. For example, our recent study demonstrated the bioactive constituents, antioxidant, and antihyperglycaemic activities of different traditional products (fufu, gari, and lafun) from pVAC biofortified cassava (Kareem et al, 2022). Similarly, Ogbonna et al (2018) reported the blood glucose response in humans due to the consumption of gari produced from different varieties of pVAC biofortified cassava.…”

Section: Introductionmentioning

confidence: 79%

“…Carotenoids profile of elite yellow-fleshed cassava genotypes Among the 18 elite yellow-fleshed cassava genotypes, IITA-TMS-IBA182962 had the highest (p < 0.05) level of total carotenoids. Carotenoids, which are the pigments in yellowfleshed cassava, were reported to have some desirable healthpromoting activities such as antioxidant activities, immune function enhancement, mammary tumor growth suppression, prevention of blindness dueto age-related macular degeneration, and cardiovascular diseases (Chew and Park, 2004;Ahmed et al, 2005;Elemosho et al, 2021;Kareem et al, 2022). The range of β-carotene level, the predominant carotenoid in yellow-fleshed cassava, quantified in this study is higher than the range (1.12-6.53 µg/g) reported by Odoemelam et al (2020) for yellow root cassava.…”

Section: Discussionmentioning

confidence: 99%

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Antioxidant, starch-digesting enzymes inhibitory, and pasting properties of elite yellow-fleshed cassava genotypes

Kareem¹,

Irondi²,

Alamu³

et al. 2023

Front. Sustain. Food Syst.

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Biofortification of cassava roots has improved its health benefits by raising the quantity and bioavailability of bioactive compounds, particularly carotenoids. This study analyzed the bioactive constituents (carotenoids, tannins, total phenolics, and flavonoids), antioxidant, starch-digesting enzymes (α-amylase and α-glucosidase) inhibitory and pasting properties of flours of 18 elite yellow-fleshed cassava genotypes grown at the International Institute of Tropical Agriculture, Ibadan, using standard laboratory methods. Generally, the concentrations of the bioactive constituents (9-cis-β-carotene, 13-cis-β-carotene, all trans-β-carotene, total β-carotene, total carotenoids, tannins, total phenolics, and total flavonoids) of the different cassava genotypes varied. The antioxidant activity varied significantly among the different cassava genotypes, with IITA-TMS-IBA183001 having the highest reducing power (2.59 GAE mg/g) and most potent DPPH· scavenging ability (SC50: 14.56 mg/mL). However, the starch-hydrolysing enzymes (alpha-amylase and alpha-glucosidase) inhibitory and the pasting properties of the different genotypes were generally comparable. Total carotenoids content significantly correlated with the DPPH· SC50 (r = −0.495), while total phenolics content correlated with ABTS·+(r = 0.839) and DPPH· SC50 (r = −0.870). Also, tannins content significantly correlated with ABTS·+ (r = 0.553), while total flavonoids content was significantly correlated with α-amylase IC50 (r = −0.532). These findings suggest the potential of flours of the 18 elite yellow-fleshed cassava genotypes to serve as important dietary sources of antioxidants and starch-hydrolysing enzyme inhibitors, which may be beneficial in oxidative stress and postprandial hyperglycaemic conditions.

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Section: Introductionmentioning

confidence: 79%

Section: Discussionmentioning

confidence: 99%

Antioxidant, starch-digesting enzymes inhibitory, and pasting properties of elite yellow-fleshed cassava genotypes

Kareem¹,

Irondi²,

Alamu³

et al. 2023

Front. Sustain. Food Syst.

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“…The bio-yoghurts’ extracts capacity to scavenge DPPH * was evaluated using the method described by Kareem et al ( 64 ). In brief, extract dilution amounting to 1 mL was mixed with 3 mL of DPPH * solution (60 μM) in a test tube.…”

Section: Methodsmentioning

confidence: 99%

“…Alpha-glucosidase inhibitory activity of the bio-yoghurts was assessed using the method documented by Kareem et al ( 64 ), with slight modifications. The experiment used α-glucosidase (EC 3.2.1.20) and para -nitrophenylglucopyranoside (PNPG) as the enzyme and substrate, respectively.…”

Section: Methodsmentioning

confidence: 99%

Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives

Irondi,

Bankole,

Awoyale

et al. 2024

Front. Nutr.

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This study aimed to assess the antioxidant, enzyme inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives. Multi-purpose natural additives were formulated with three natural additives (sweet detar seed, ginger rhizome, and hibiscus calyx flours, as a thickener, flavourant and colourant, respectively) blends at proportions derived from the Design Expert. The additives’ synthetic counterparts were formulated with sodium carboxymethylcellulose, vanilla flavor, and red colourant at the same proportions. After that, yoghurt was produced and the additives blends were incorporated into it either in aqueous extract or flour form, yielding bio-yoghurts designated multi-purpose natural additive extract-containing yoghurt (MNAE-yoghurt), multi-purpose natural additive flour-added yoghurt (MNAF-yoghurt), and their multi-purpose synthetic additives-containing counterparts (MSAE-yoghurt and MSAF-yoghurt). A commercially-available bio-yoghurt served as a control. All the yoghurts were lyophilized to obtain instant bio-yoghurts. Subsequently, bioactive components (total phenolics, tannins, total flavonoids and saponins), antioxidants and enzymes [alpha-amylase, alpha-glucosidase, pancreatic lipase, and angiotensin 1-converting enzyme (ACE)] inhibitory activities, as well as proximate, physicochemical and sensory qualities of the bio-yoghurts were determined. The MNAE-yoghurt and MNAF-yoghurt had higher bioactive constituents, total titratable acid levels, and more potent antioxidant and enzyme inhibitory properties, but a lower pH than their synthetic counterparts and the control. The total phenolics, tannins, total flavonoids and saponins levels of MNAE-yoghurt and MNAF-yoghurt were 14.40 ± 0.24 and 16.54 ± 0.62 mg/g, 1.65 ± 0.04 and 1.74 ± 0.08 mg/g, 4.25 ± 0.03 and 4.40 ± 0.02 mg/g, 0.64 ± 0.01 and 0.66 ± 0.02 mg/g, respectively. Among the natural multi-purpose additives-containing bio-yoghurts, MNAF-yoghurt had higher bioactive constituents and stronger antioxidant and enzymes inhibitory properties. Its α-amylase, α-glucosidase, ACE, and pancreatic lipase IC50 values were 72.47 ± 0.47, 74.07 ± 0.02, 25.58 ± 2.58, and 33.56 ± 29.66 μg/mL, respectively. In contrast, MNAE-yoghurt had the highest protein (13.70 ± 0.85%) and the lowest fat (2.63 ± 0.71%) contents. The sensory attributes of all the bio-yoghurts fell within an acceptable likeness range. Overall, the inclusion of multi-purpose natural additives blends enhanced the instant bio-yoghurts’ nutritional, health-promoting, and sensory qualities.

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“…Once the crop is developed, there are no recurring costs other than those associated with conventional agriculture (Díaz‐Gómez et al ., 2017). Yellow‐fleshed cassava varieties are a good source of energy and an essential source of vitamin A in developing countries' diets (Kareem et al ., 2023). Until recently, the enhancement of cassava's nutritive value had not been seriously considered in breeding or processing research.…”

Section: Introductionmentioning

confidence: 99%

Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow‐fleshed cassava roots (Manihot esculenta)

Alamu,

Maziya‐Dixon,

Dixon

2023

Int J of Food Sci Tech

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SummaryUnderstanding the interactions between chemical and pasting properties and conventional cooking methods will help utilize yellow‐fleshed cassava roots. Thus, the study examined how conventional processing affected Nigerian yellow‐fleshed cassava's chemical and pasting properties. Three improved, yellow‐fleshed varieties were harvested 12 months after planting: 01/1371 (high carotenoids, 7.3 μg/g on Fresh weight basis (FW)), 01/1235 (medium, 4.8 μg/g FW), and 94/0006 (low, 2.6 μg/g FW). The peeled and washed roots were processed into various products, and chemical and pasting properties were tested. Processing techniques affect all chemical and pasting properties except pasting temperature. High‐carotenoid cassava produced boiled roots with high ash and protein, while low‐carotenoids produced amylose and starch. High‐carotenoid cassava roots yielded flour with high ash, amylose, and starch. The gari product from high carotenoid cassava roots had higher ash, amylose, sugar, and starch concentrations. Cooked fufu from low‐carotenoid cassava had high protein and starch, while high‐carotenoid fufu had high ash and amylose. High‐carotene cassava roots produce the best flour and raw fufu, while low‐carotene roots produce chips, and medium‐carotene roots produce gari with suitable pasting parameters.

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Influence of traditional processing and genotypes on the antioxidant and antihyperglycaemic activities of yellow-fleshed cassava

Cited by 9 publications

References 39 publications

Antioxidant, starch-digesting enzymes inhibitory, and pasting properties of elite yellow-fleshed cassava genotypes

Antioxidant, starch-digesting enzymes inhibitory, and pasting properties of elite yellow-fleshed cassava genotypes

Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives

Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow‐fleshed cassava roots (Manihot esculenta)

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