Phytochemical, Scavenging Properties and Glycemic Index of Soy-Enriched Maize-Based Gruel Fortified with Moringa Leaves and Wonderful Kola

Abstract

In this study, defatted soybean cake, Moringa oleifera leaves and wonderful kola combination were used to raise the nutritional value and scavenging properties of maize-based formulated diets. After blanching and fermentation process, maize (popcorn), moringa leaves, wonderful kola seeds, defatted soybean cake were milled into flour and blended to obtain six samples (R1, R2, B1, B2, F1, F2). Samples were analyzed for antinutrients, phytochemicals, scavenging properties and glycemic index using standard methods. Both processing methods reduced antinutrient levels; particularly for phytic acid. Of the methods used, fermentation is the most effective in increasing the protein content of the formulated diets, it also had the highest scavenging ability and the lowest glycemic index. For DPPH (1,1 diphenyl-2-picryhydrazyl) assay, R1, B1, F1 had high  scavenging abilities with F1 having the highest. Albino rats fed with 1 g of sample F1 showed a great decrease in blood glucose level below 5 mmol/l when compared with other samples and reference sample (glucose). This shows the importance of a healthy diet and the effectiveness of Moringa oleifera leaves in the prevention and management of diabetes.