Plantain‐based dough meal: Nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high‐fat‐induced rats

Abstract

Abstract This study was designed to evaluate the nutritional property of plantain‐based dough meal, antioxidant activity and dyslipidemia‐ameliorating potential in high‐fat‐induced rats. The flour blends, that is, plantain 70%, soy cake 30% (PSC); plantain 65%, soy cake 30%, rice bran 5% (PSR); plantain 65%, soy cake 30%, oat‐bran 5% (PSO); plantain 60%, soy cake 30%, rice bran 5%, oat‐bran 5% (PSRO); and controls (100% plantain flour and Cerolina) were evaluated for proximate, amino acids, antioxidants, phenolic profile, and antihyperlipidemia. Protein, fiber, and energy composition varied from 2.2 to 4.97 g/100 g, 16.44 to 19.59 g/100 g, and 369.7 to 385.5 kcal/100 g, respectively. The essential amino acid index and predicted biological values of the foods ranged from 68.31% to 76.31% and 62.19% to 71.48%, respectively. Phenolic profiles (mg/g) were gallic acid (25.33–31.26), caffeic acid (2.75–4.61), ferulic acid (5.16–12.73), luteolin (16.31–23.60), kaempferol (21.51–30.64), quercetin (24.28–37.13), chlorogenic acid (42.25–59.78), myricetin (28.41–38.41), 3,5‐dicaffeoylquinic acid (27.17–41.59), and 4, 5‐dicaffeoylquinic acid (39.96–51.28). The antioxidant activity (2,2‑azino‑bis (3‑ethylbenzthiazoline‑6‑sulfonate)*, 2,2‐ diphenyl‐1‐picryhydrazyl*, ferric‐reducing antioxidant activity, metal (Fe2+) chelation and hydroxyl (OH*) free radicals of PSRO was higher than other experimental food samples. In vivo study shows that the atherogenic index, coronary risk index and log (triglyceride concentration/high‐density lipoprotein concentration) of rats fed on experimental foods were lower than recommended values. The study established that PSRO had higher antioxidant and anti‐hyperlipidemia properties; hence, it may be suitable as a functional food.

Keywords

• antihyperlipidemic
• antioxidant activity
• functional food
• nutritional composition
• phenolic compounds