Comparison of nutritional composition, HPLC characterization, antioxidants property and starch profile of Sphenostylis stenocarpa composite bread and wheat bread

Subject Areas : Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug)

Sidiqat Shodehinde ¹ ( Department of Biochemistry, Adekunle Ajasin University, P.M.B. 001. Akungba Akoko. Ondo State. Nigeria; )
Indrani Dasappa ² ( Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore 570 020, India; )
Prabhasankar Pichan ³ ( Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore 570 020, India; )
Samuel Olubode ⁴ ( Department of Biochemistry, Adekunle Ajasin University, P.M.B. 001. Akungba Akoko. Ondo State. Nigeria; )
Precious Akinnusi ⁵ ( Department of Biochemistry, Adekunle Ajasin University, P.M.B. 001. Akungba Akoko. Ondo State. Nigeria; )

Received: 2022-05-25 Accepted : 2022-08-29 Published : 2022-11-22

Keywords: Wheat, phenols, Bread, α-Amylase, Sphenostylis stenocarpa,

Abstract :

Background & Aim: The use of composite flour and combined additives in wheat flour to improve their nutritional and health benefits have increased. This study focuses on the examination and comparison of the phenolic characterization, antioxidant properties, mineral content, starch profile, in vitro starch digestibility and in vitro α-amylase inhibition present in produced composite bread and wheat bread.Experimental: Sphenostylis stenocarpa flour (SSF) and combined additives (dry gluten powder, fungal α-amylase and sodium stearoyl-2-lactylate) were incorporated into wheat flour to produce composite SSF bread. Wheat flour bread was prepared as a control.Results: The HPLC result showed higher values of gallic acid (1806.68 µg/100 g), p-coumaric acid (104.49 µg/100 g) and quercetin (22054.67 µg/100 g) in SSF bread while sinapic acid (195.88 µg/100 g), caffeic acid (1372.90 µg/100 g), ferulic acid (535.79 µg/100 g) were higher in control bread. Ferric-reducing antioxidant properties and mineral contents (Zinc, Ca, Fe, K, Mg, Mn and copper) were higher in SSF in comparison to control bread (P<0.05). The SSF bread had higher resistant starch and slowly digestible starch values but decreased total starch and rapidly digestible starch values. The in vitro starch digestibility (IVSD) value was also 0.54 times lower in SSF compared to control bread. The α-amylase inhibitory potential of SSF bread (56.77%) was significantly higher (P<0.05) in comparison to control bread (29.96%). It could be concluded that the incorporation of Sphenostylis stenocarpa in baked products such as bread will be of high nutritional benefits to humans.Recommended applications/industries: Sphenostylis stenocarpa is an underutilized bean that is rich in minerals, antioxidant properties and slow starch digestion potency which can be explored to prevent or manage the pathologic conditions that are related to sugar metabolisms. The utilization of underutilized Sphenostylis stenocarpa will go a long way in combating food insecurity.

References:

Abhijit, S., Rashmi, S.S., Nikita, S., Yashwant, M., and Bhagyashri, C. 2014. Anti-diabetic activity of Tridaxprocumbens. Journal of Scientific and Innovative Research, 3(2): 221-226.

Aggett, P. J. 1985. Physiology and metabolism of essential trace elements: An outline. Clinics in Endocrinology and Metabolism, 14(3): 513-543.

Agunbiade, S. O., and Longe, O. G. 1999. The physico-functional characteristics of starches from cowpea (Vigna unguiculata), pigeon pea (Cajanuscajan) and yambean (Sphenostylisstenocarpa). Food chemistry, 65(4): 469-474.

Ajibola, C. F., Fashakin, J. B., Fagbemi, T. N., and Aluko, R. E. 2011. Effect of peptide size on antioxidant properties of African yam bean seed (Sphenostylis stenocarpa) protein hydrolysate fractions. International Journal of Molecular Sciences, 12(10): 6685-6702.

Ambigaipalan, P., Hoover, R., Donner, E., Liu, Q., Jaiswal, S., Chibbar, R. and Seetharaman, K. 2011. Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties. Food Research International, 44(9): 2962-2974.

Analysis of the Associationof Official Analytical Chemist (AOAC). 2000. Official methods of Analysis Methods (17^th ed.) Maryland, USA.

Balestra, F., Cocci, E., Pinnavaia, G., and Romani, S. 2011. Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder. LWT-Food Science and Technology, 44(3): 700-705.

Boligon, A. A., Brum, T. F., Frohlich, J. K., Froeder, A. L. F., and Athayde, M. L. 2012. HPLC/DAD profile and determination of total phenolics, flavonoids, tannins and alkaloids contents of Scutia buxifolia Reissek stem bark. Research Journal of Phytochemistry, 6(3), 84-91.

Botham, R. L., Cairns, P., Morris, V. J., Ring, S. G., Englyst, H. N., and Cummings, J. H. 1995. A physicochemical characterization of chick pea starch resistant to digestion in the human small intestine. Carbohydrate polymers, 26(2), 85-90.

Cazarolli, L. H., Folador, P., Moresco, H. H., Brighente, I. M. C., Pizzolatti, M. G., and Silva, F. R. M. B. 2009. Mechanism of action of the stimulatory effect of apigenin-6-C-(2 ″-O-α-l-rhamnopyranosyl)-β-l-fucopyranoside on 14C-glucose uptake. Chemico-biological Interactions, 179(2-3): 407-412.

Cooper, G. J. 2011. Therapeutic potential of copper chelation with triethylenetetramine in managing diabetes mellitus and Alzheimer’s disease. Drugs, 71(10): 1281-1320.

Cryer, P. E., Fisher, J. N., and Shamoon, H. 1994. Hypoglycemia. Diabetes care, 17(7): 734-755.

Dewanjee, S., Das, A. K., Sahu, R., and Gangopadhyay, M. 2009. Antidiabetic activity of Diospyros peregrina fruit: effect on hyperglycemia, hyperlipidemia and augmented oxidative stress in experimental type 2 diabetes. Food and Chemical Toxicology, 47(10): 2679-2685.

Dey, L., Attele, A. S., and Yuan, C. S. 2002. Alternative therapies for type 2 diabetes. Alternative Medicine Review, 7(1), 45-58.

Dimitrios, B. 2006. Sources of natural phenolic antioxidants. Trends in Food Science & Technology, 17(9): 505-512.

Dona, A. C., Pages, G., Gilbert, R. G., and Kuchel, P. W. 2010. Digestion of starch: In vivo and in vitro kinetic models used to characterize oligosaccharide or glucose release. Carbohydrate Polymers, 80(3): 599-617.

Englyst, H. N., and Hudson, G. J. 1996. The classification and measurement of dietary carbohydrates. Food Chemistry, 57(1): 15-21.

Englyst, H. N., Kingman, S. M., and Cummings, J. H. 1992. Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition, 46: S33-50.

Gorinstein, S., Lojek, A., Číž, M., Pawelzik, E., Delgado‐Licon, E., Medina, O. J. and Goshev, I. 2008. Comparison of composition and antioxidant capacity of some cereals and pseudocereals. International Journal of Food Science & Technology, 43(4): 629-637.

Hoover, R., Hughes, T., Chung, H. J., and Liu, Q. 2010. Composition, molecular structure, properties, and modification of pulse starches: A review. Food Research International, 43(2): 399-413.

Hsieh, T. J., Liu, T. Z., Chia, Y. C., Chern, C. L., Lu, F. J., Chuang, M. C. and Chen, C. H. 2004. Protective effect of methyl gallate from Toonasinensis (Meliaceae) against hydrogen peroxide-induced oxidative stress and DNA damage in MDCK cells. Food and Chemical Toxicology, 42(5): 843-850.

Hsu, C. L., Chen, W., Weng, Y. M., and Tseng, C. Y. 2003. Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods. Food Chemistry, 83(1): 85-92.

Katina, K., Salmenkallio-Marttila, M., Partanen, R., Forssell, P., and Autio, K. 2006. Effects of sourdough and enzymes on staling of high-fibre wheat bread. LWT-Food Science and Technology, 39(5): 479-491.

Kikuzaki, H., Hisamoto, M., Hirose, K., Akiyama, K., and Taniguchi, H. 2002. Antioxidant properties of ferulic acid and its related compounds. Journal of Agricultural and Food Chemistry, 50(7): 2161-2168.

Lim, H. S., Park, S. H., Ghafoor, K., Hwang, S. Y., and Park, J. 2011. Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. Food Chemistry, 124(4): 1577-1582.

Liu, S. 2002. Intake of refined carbohydrates and whole grain foods in relation to risk of type 2 diabetes mellitus and coronary heart disease. Journal of the American College of Nutrition, 21(4): 298-306.

Lu, Z. H., Donner, E., and Liu, Q. 2018. Effect of roasted pea flour/starch and encapsulated pea starch incorporation on the in vitro starch digestibility of pea breads. Food Chemistry, 245: 71-78.

Maritim, A. C., Sanders, R. A., and Watkins Iii, J. B. 2003. Effects of α-lipoic acid on biomarkers of oxidative stress in streptozotocin-induced diabetic rats. The Journal of Nutritional Biochemistry, 14(5): 288-294.

McDougall, G. J. 2017. Phenolic-enriched foods: Sources and processing for enhanced health benefits. Proceedings of the Nutrition Society, 76(2): 163-171.

Mooradian, A. D., and Morley, J. E. 1987. Micronutrient status in diabetes mellitus. The American Journal of Clinical Nutrition, 45(5): 877-895.

Norbiato, G., Bevilacqua, M., Meroni, R., Raggi, U., Dagani, R., Scorza, D. and Vago, T. 1984. Effects of potassium supplementation on insulin binding and insulin action in human obesity: protein modified fast and refeeding. European Journal of Clinical Investigation, 14(6): 414-419.

Nwokolo, E. 1987. A nutritional assessment of African yam bean Sphenostylis stenocarpa (Hochst ex A. Rich) Harms, and bambara groundnut Voandzeiab subterranea L. Journal of the Science of Food and Agriculture, 41(2): 123-129.

Oagile, O., Davey, M. R., and Alderson, P. G. 2007) African yam bean: An under-utilized legume with potential as a tuber and pulse crop. Journal of Crop Improvement, 20(1-2): 53-71.

Ofuya, C. O., Njoku, H. O., and Eli, I. 1991. Development of a cheese-like product from the African yam bean (Sphenostylis sternocarpa). Food Chemistry, 39(2): 197-204.

Patel, S., Patel, J., and Patel, R. K. 2012. To study proximate analysis and biological evaluation of TriphalaGuggulu formulation. International Journal of PharmTech Research, 4(4): 1520-1526.

Ruel, G., Shi, Z., Zhen, S., Zuo, H., Kröger, E., Sirois, C. and Taylor, A. W. 2014. Association between nutrition and the evolution of multimorbidity: the importance of fruits and vegetables and whole grain products. Clinical Nutrition, 33(3): 513-520.

Shodehinde, S. A., and Oboh, G. 2013. Antioxidant properties of aqueous extracts of unripe Musa paradisiaca on sodium nitroprusside induced lipid peroxidation in rat pancreas in vitro. Asian Pacific Journal of Tropical Biomedicine, 3(6): 449-457.

Shodehinde, S. A., Indrani, D., and Prabhasankar, P. 2021. Nutritional evaluation of Sphenostylisstenocarpa flour, its bread and effect of additives. Journal of Food Science and Technology, 1-12.

Sogwa, I. S., and Onweluzo, J. C. 2010. Effects of processing methods on the chemical composition of flour, moinmoin and akara from Mucuna pruriens. Agro-Science, 9(3): 200-208.

Sun, L., Zong, G., Pan, A., Ye, X., Li, H., Yu, Z. and Lin, X. 2013. Elevated plasma ferritin is associated with increased incidence of type 2 diabetes in middle-aged and elderly Chinese adults. The Journal of Nutrition, 143(9): 1459-1465.

Tapas, A. R., Sakarkar, D. M., and Kakde, R. B. 2008. Flavonoids as nutraceuticals: a review. Tropical journal of Pharmaceutical Research, 7(3): 1089-1099.

Vessal, M., Hemmati, M., and Vasei, M. 2003. Antidiabetic effects of quercetin in streptozocin-induced diabetic rats. Comparative Biochemistry and Physiology Part C: Toxicology & Pharmacology, 135(3): 357-364.

Worthington, V. 1993. Alpha amylase. Worthington Enzyme Manual, pp. 36-41.

Zar, J. H. 1999. Biostatistical analysis. Pearson Education India.