PAPER TITLE :INHIBITION CAPACITY OF BAOBAB POWDER ON MEGA-AMYLASE DIGESTIBILITY OF WHEAT FLOUR

JOURNAL OF CHEMRESEARCH | VOLUME 3 NUMBER 1 2021

Paper Details

  • Author(s) : Oladele, E.P. Gbenga-Fabusiwa F. J and Adabi, I. E
  • Abstract:

This study sought to investigate inhibition capacity of Baobab powder on mega- amylase digestibility on wheat flour. Wheat-Baobab composite flours were produced by substituting wheat flour (WF) with baobab powder (BP) in the proportion 100:0 (100-WF), 95:5 (95-WF), 90:10 (90-WF), 85:15 (85WF), 80:20 (80-WF) and 0:100 (100-BP). mega-amylase digestibility capacity of BP on WF was investigated. The nutritive composition revealed that crude fiber ranged from 100-WF (0.56±0.00) to 100-BP (6.33±0.03), ash ranged from 100-WF (0.99±0.00) to 100-BP (4.55±0.09), crude protein from 100-WF (12.63±0.00) to BP (41.75±0.40) and increase progressively with increase in baobab powder proportion. The mineral results revealed that Ca ranged from [100-WF [(10.18mg/100g)-100-BP(18.54mg/100g)]; K[100-WF(40.70mg/100g)- 100-BP (74.40mg/100g)] and Iron [100-WF [(0.64mg/100g)-100-BP (1.14 mg/100g)]. Amylose content ranged from 100-BP (0.80±0.00) to 100-WF (25.71±0.04); Amylopectin ranged from 100-WF (74.29±0.00) to 100-BP (99.20±0.01); amylose to amylopectin ratio ranged from 100- BP (0.008) to 100-WF (0.36); total sugar ranged from 100-BP (2.10±0.00) to 100-WF (5.25±0.01). mega-amylase digestibility ranged from 100-BP (0;91±0.02) to 100-WF (2.01±0.05). BP had the least digestibility and thus possess the highest inhibition of pancreatic mega-amylase. Correlation graphs were plotted and correlation coefficient obtained revealed that crude fiber (r2 = - 0.864), vitamin C (r2 = -0.882), total phenol (r2 = -0.924) and iron (r2 = -0.973) The correlation coefficient suggests that BP supplementation in wheat flour, may be useful for development of functional food for the management of diabetes. Keywords: Wheat; Baobab Powder; Inhibition; mega-Amylase Digestibility; Nutritive Composition