Nutritional, Antioxidant and α-Amylase Inhibitory Properties of Cracker Biscuits from High Quality Cassava and Sour Sop (Annona muricata) Seed Flours

Abstract

This study evaluated the nutritional, antioxidant and inhibitory effect on α-amylase enzyme linked to type-2 diabetes of cracker biscuits made from seven blends of high quality cassava-wheat flour and sour sop seed flours. The composite mixture of high quality cassava (HQC), whole wheat flour (WHT)) and Sour sop seeds flour (SSs) in the proportion (w/w) of 100:0:0, 100:0:0, 85:10:5, 80:10:10, 75:10:15, 70:10:20 and 65:10:25 were prepared respectively to produce functional cracker biscuits. The proximate analysis of the cracker biscuits showed that the protein, ash fat and fiber contents ranged from 2.72-5.60 %, 4.03-9.70 %, 1.24-18.99 % and 0.43-0.95 % while the carbohydrate ranged from 58.72-87.05 % respectively. Magnesium and sodium content of the cracker biscuits increased with increasing soursop seeds flour. L*, a* and b* color of the samples ranged from 30.44-50.24, 2.55-3.78 and 8.0. The ferric reducing antioxidant power ranged from 1.45-6.97 % while the total flavonoid and phenolic contents ranged from 1.64-8.52 mgQuercetin/g and 3.32-35.99 mgGAE/g and the DPPH ranged from 29.51-66.26 %. The formulated cracker biscuits especially (65HQ10WH25Ss) have high α-amylase inhibition with value of 79.49 % and significantly inhibited the key digestive enzymes (α-amylase) in dose-dependent manner when compared with the control samples and the standard (arcarbose). Also, the formulated cracker biscuits compared favorably with the control samples which exhibited highest acceptability among the panelist. Conclusively, the crackers biscuits in particular, (65HQ10WH25Ss) could serve as a functional food in the management of hyperglycemia and prevention of associated degenerative diseases among children and adults.