Food Chemistry Advances (Oct 2023)
In vitro antioxidant, anti-inflammatory and in vivo anti-hyperglycemia potentials of cookies made from sorghum, orange-flesh-sweet-potato and mushroom protein isolate flour blends fed to Wistar rats
Abstract
Cookies were produced from a blend of sorghum, orange-flesh-sweet-potato and mushroom protein isolate flour at different ratios viz: MOS A (60:20:20), MOS B (40:30:30), MOS C (30:35:35), MOS D 30:40:30) and MOS E (100% wheat flour) as control. The cookies were investigated for their physicochemical properties, amino acid profile, in vitro antioxidant, in vitro anti-inflammatory, in vivo antihyperglycemia and consumer acceptability using standard methods. The protein and fiber contents of the cookies ranged from 14.76 to 35.20% and 8.17–9.63%, respectively. The improved bioactivities of the cookies could be due to its enhanced hydrophobic, aromatic, branch chained amino acids, BV (∼70–76%) and Arg/Lys-contents. All the cookie samples were classified under the medium glycemic load (18–25) classification. The cookie sample MOS D has the highest hydroxyl (91.33%), DPPH radical scavenging, iron chelation (67.67%) and ferric reducing (∼51%) properties. Moreso, the anti-inflammatory activities of sample MOS D revealed its membrane stabilization (23.40–27.06%), anti-proteinase (23.25–27.36%), albumin denaturation inhibition (23.14–32.35%), nitric oxide scavenging (23.07–32.21%), anti-lipoxygenase (23.31–32.08%) and anti-cyclooxygenase (11.37–23.57%) to be comparable with those of diclofenac, a standard NSAIDs. However, the MOS D sample was rated highest and most acceptable by the consumers when compared with the commercial wheat cookies.
