Polyphenol contents and antioxidants activities of biscuits produced from ginger-enriched pigeon pea-wheat composite flour blends

Abstract

This study investigated the phenolic content and antioxidant activities of biscuits produced from pigeon pea-wheat flour. Biscuits were produced by substituting wheat flour (WF) with pigeon pea flour (PP) in proportions of 100:0 (WF), 75:25 (25-PP), 50:50 (50-PP), 25:75 (75-PP), and 0:100 (100-PP) and fortified with ginger (4.5%). Aqueous extracts of flour and biscuit blends were prepared by dissolving each sample in distilled water (1:100 w/v), after which clear supernatant was obtained prior to analyses of phenolic content and antioxidant activities. The result revealed that the flour blends had higher total phenol and flavonoid contents as well as higher antioxidant activities than the biscuit blends. However, 100-PP flour and 100-PP biscuit blends had the highest phenolic content and antioxidant activities in comparison with their respective blends. This result suggests that the pigeon pea-wheat flour and biscuit blends could serve as cheap functional foods. Practical applicationsPigeon pea is a highly nutritious legume seed but its consumption is limited due to the presence of antinutritional factors and its hard-to-cook nature. The composite biscuits produced from pigeon pea-wheat flour are rich in polyphenols and have high antioxidant activities as well as lower antinutrient contents. Therefore, these could serve as functional food. However, to encourage the consumption of the underutilized pigeon pea, the composite flour as well as the composite biscuits could be produced on a large scale as cheap, adequate, and available functional food. This will also encourage the overall cultivation and consumption of the food crop.

The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits

“…The higher antioxidant capacity of the 36% DSSF biscuits can be explained by the higher TPC content, since high correlation between antioxidant capacity and phenolic compounds has been reported [31]. Similar results have been reported by Gbenga-Fabusiwa et al [32], who found that biscuits produced from pigeon pea–wheat flour had higher phenolic content and antioxidant activities compared to those produced with wheat flour only. Aksoylu et al [33] reported higher TPC in biscuits made with blueberry and grape seeds, while Ajila, Leelavathi and Rao [12] reported that biscuits with mango peel powder had higher DPPH activity.…”

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

“…The cream‐white seed varieties are abundant in sub‐Saharan Africa, although it is consumed less in the region compared to other pigeon pea‐producing regions, for example, South Asia (Odeny, ). 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, ).…”

African yam beans (Sphenostylis stenocarpa): A review of a novel tropical food plant for human nutrition, health and food security

“…The high protein content of AYB makes it an important source of protein in the human diets of many tropical countries (Elsie and David, 2016). Furthermore, the high protein bean flour fractions could be substituted for wheat flour to produce good quality biscuits and bread in food industries (Gbenga-Fabusiwa et al, 2018b;Yusufu et al, 2016;Nneoma et al, 2012;Amakoromo et al, 2012). It could also be used in preparing porridge, moimoi and beans cake.…”