Vellingiri Vadivel

Antioxidant and Antidiabetic Properties of Condensed Tannins in Acetonic Extract of Selected Raw and Processed Indigenous Food Ingredients from Kenya

Recently, tannins have received considerable attention as health-promoting component in various plant foods and several studies have reported on its nutraceutical properties. However, no study has established the role of condensed tannins in indigenous foods of Kenya. Therefore, this study was designed to evaluate the antioxidant activity (DPPH and FRAP) and antidiabetic effects (α-amylase and α-glucosidase inhibition activities) of condensed tannins in some selected raw and traditionally processed indigenous cereals, legumes, oil seeds, and vegetables. The condensed tannin content of the grains and vegetables ranged between 2.55 and 4.35 g/100 g DM and 1.53 and 5.73 g/100 g DM, respectively. The scavenging effect of acetonic extract on DPPH radical ranged from 77% to 90% while the reducing power was found to be 31 to 574 mmol Fe(II)/g DM in all the investigated food ingredients. The condensed tannin extracts of the analyzed samples showed promising antidiabetic effects with potential α-amylase and α-glucosidase inhibition activities of 23% to 44% and 58% to 88%, respectively. Condensed tannins extracted from the amaranth grain, finger millet, field bean, sunflower seeds, drumstick, and amaranth leaves exerted significantly higher antioxidant and antidiabetic activities than other food ingredients. Among the traditional processing methods, roasting of grains and cooking of vegetables were found to be more suitable mild treatments for preserving the tannin compound and its functional properties as opposed to soaking + cooking and blanching treatments. The identified elite sources of optimally processed indigenous food ingredients with promising results could be used as health-promoting ingredients through formulation of therapeutic diets.

Bioactive compounds extracted from Indian wild legume seeds: antioxidant and type II diabetes–related enzyme inhibition properties

Seven different wild legume seeds (Acacia leucophloea, Bauhinia variegata, Canavalia gladiata, Entada scandens, Mucuna pruriens, Sesbania bispinosa and Tamarindus indica) from various parts of India were analyzed for total free phenolics, l-Dopa (l-3,4 dihydroxyphenylalanine), phytic acid and their antioxidant capacity (ferric-reducing antioxidant power [FRAP] and 2,2-diphenyl-1-picrylhydrazyl [DPPH] assay) and type II diabetes–related enzyme inhibition activitiy (α-amylase). S. bispinosa had the highest content in both total free phenolics and l-Dopa, and relatively low phytic acid when compared with other seeds. Phytic acid content, being highest in E. scandens, M. pruriens and T. indica, was highly predictive for FRAP (r = 0.47, p < 0.05) and DPPH (r = 0.66, p < 0.001) assays. The phenolic extract from T. indica and l-Dopa extract from E. scandens showed significantly higher FRAP values among others. All seed extracts demonstrated a remarkable reducing power (7–145 mM FeSO4 per mg extract), DPPH radical scavenging activity (16–95%) and α-amylase enzyme inhibition activity (28–40%).

Antioxidant and Type 2 Diabetes Related Functional Properties of Phytic Acid Extract from Kenyan Local Food Ingredients: Effects of Traditional Processing Methods

Emerging scientific evidences reveal that phytic acid has several positive effects on human health. The antioxidant and type 2 diabetes related enzyme inhibition properties of phytic acid extract prepared from raw and traditionally processed local grains and vegetables collected from Kenya were evaluated. Phytic acid content of raw grains and vegetables ranged between 2.81–3.01 and 0.29–3.23 g/100 g DM, respectively. The phytic acid extract from raw samples revealed 59%–89% of DPPH radical scavenging capacity, 27–3,526 mmol Fe(II)/g extract of reducing power, 20%–72% of α-amylase inhibition activity and 8%–91% of α-glucosidase inhibition activity. Cooking and roasting improved the antioxidant and health relevant functionality of phytic acid extracts obtained from Kenyan local vegetables and grains, respectively.

Flavonoid content in ethanolic extracts of selected raw and traditionally processed indigenous foods consumed by vulnerable groups of Kenya: antioxidant and type II diabetes-related functional properties

The present study evaluated the flavonoid content, antioxidant as well as type II diabetes-related enzyme inhibition activities of ethanolic extract of certain raw and traditionally processed indigenous food ingredients including cereals, legumes, oil seeds, tubers, vegetables and leafy vegetables, which are commonly consumed by vulnerable groups in Kenya. The vegetables exhibited higher flavonoid content (50–703 mg/100 g) when compared with the grains (47–343 mg/100 g). The ethanolic extract of presently studied food ingredients revealed 33–93% DPPH radical scavenging capacity, 486–6,389 mmol Fe(II)/g reducing power, 19–43% α-amylase inhibition activity and 14–68% α-glucosidase inhibition activity. Among the different food-stuffs, the drumstick and amaranth leaves exhibited significantly higher flavonoid content with excellent functional properties. Roasting of grains and cooking of vegetables were found to be suitable processing methods in preserving the functional properties. Hence, such viable processing techniques for respective food samples will be considered in the formulation of functional supplementary foods for vulnerable groups in Kenya.

Nutrient density score of typical Indonesian foods and dietary formulation using linear programming.

OBJECTIVE The present research aimed to analyse the nutrient density (ND), nutrient adequacy score (NAS) and energy density (ED) of Indonesian foods and to formulate a balanced diet using linear programming. DESIGN Data on typical Indonesian diets were obtained from the Indonesian Socio-Economic Survey 2008. ND was investigated for 122 Indonesian foods. NAS was calculated for single nutrients such as Fe, Zn and vitamin A. Correlation analysis was performed between ND and ED, as well as between monthly expenditure class and food consumption pattern in Indonesia. Linear programming calculations were performed using the software POM-QM for Windows version 3. SETTING Republic of Indonesia, 2008. SUBJECTS Public households (n 68 800). RESULTS Vegetables had the highest ND of the food groups, followed by animal-based foods, fruits and staple foods. Based on NAS, the top ten food items for each food group were identified. Most of the staple foods had high ED and contributed towards daily energy fulfillment, followed by animal-based foods, vegetables and fruits. Commodities with high ND tended to have low ED. Linear programming could be used to formulate a balanced diet. In contrast to staple foods, purchases of fruit, vegetables and animal-based foods increased with the rise of monthly expenditure. CONCLUSIONS People should select food items based on ND and NAS to alleviate micronutrient deficiencies in Indonesia. Dietary formulation calculated using linear programming to achieve RDA levels for micronutrients could be recommended for different age groups of the Indonesian population.

Dietary formulation to overcome micronutrient deficiency status in Indonesia

Purpose – The purpose of this paper is to investigate the contribution of each food group from the typical Indonesian diet to the daily intake of micronutrients and to the micronutrient deficiency status of different age groups of the Indonesian population, and also to formulate a healthier diet using linear programming.Design/methodology/approach – Data on typical Indonesian diet, food items and serving sizes were obtained from the Indonesian Socio Economic Survey. Each food item of the diet and its serving size were noted and their iron (mg.day−1), zinc (mg.day−1) and vitamin A (Retinol Equivalent, RE.day−1) contribution were calculated. Adequacy of typical diet was determined in comparison to RDA. Linear programming calculations were performed using POM‐QM for windows version 3.Findings – The highest iron and zinc contributor in each age group was white rice and for vitamin A was the chicken and meat group. Iron deficiency in young adults was 38 per cent, children (26 per cent) and adult group (11 per ...

Development, Acceptability, and Nutritional Characteristics of a Low-Cost, Shelf-Stable Supplementary Food Product for Vulnerable Groups in Kenya

Background Food-based approaches have been advocated as the best strategies to curb hunger and malnutrition in developing countries. The use of low-cost, locally available, nutritious foods in the development of supplementary foods has been recommended. Objective To develop low-cost food supplements using different traditionally processed local foods, consisting of cereals, legumes, nuts, fish, and vegetables, to meet the nutrient requirements for vulnerable groups in Kenya. Methods Four food supplements were developed and evaluated by taste panel procedures. The product containing amaranth grain, pigeon pea, sweet potato, groundnuts, and brown sugar was found to be the most acceptable supplement. Evaluation of nutritional composition, shelf-life, and cost analysis of the acceptable supplement was carried out to assess if it could satisfactorily provide more than 50% of the Recommended Dietary Allowances (RDAs) of the basic nutrients for vulnerable groups. Results The acceptable supplement contained 453.2 kcal energy, 12.7 g crude protein, 54.3 g soluble carbohydrates, 20.8 g crude fat, and 10.1 g crude fiber per 110 g. The micronutrient contents were 93.0 mg calcium, 172.4 mg magnesium, 2.7 mg zinc, 5.7 mg iron, 0.8 mg vitamin B1, 0.2 mg vitamin B2, 7.9 mg niacin, 100 μg folic acid, and 140 μg retinol equivalent per 110 g. The supplement also contained 21% total essential amino acid in addition to appreciable levels of palmitic, stearic, oleic, linoleic, and α-linolenic fatty acids. The shelf-life study showed that it could be stored in different packaging materials (polythene bags, gunny bags, and kraft paper) at 26°C without deleterious effects on its chemical composition for up to 4 months. Cost analysis of the supplement indicated that the product could be competitively sold at US

Effect of traditional processing methods on the antioxidant, α-amylase and α-glucosidase enzyme inhibition properties of Sesbania sesban Merrill seeds

0.812/kg (KES 65.50/kg). Conclusions Locally available indigenous foods can be used in the formulation of acceptable, low-cost, shelf-stable, nutritious supplementary foods for vulnerable groups.

Antioxidant Activity of Anthocyanins in Common Legume Grains

The methanolic extract of Sesbania sesban Merrill (Fabaceae) raw seed materials contained total free phenolic content of 14.56 ± 1.11 g catechin equivalent/100 g extract dry matter (DM). Encouraging levels of reducing power (FRAP, 1068 mmol Fe[II]/mg extract), inhibition of β-carotene bleaching (49.80%) and scavenging activity against DPPH (51.65%) as well as superoxide (44.87%) radicals were exhibited by the raw sample. Further, it also recorded 81.43% of α-amylase and 67.05% of α-glucosidase enzyme inhibition characteristics. Sprouting + oil-frying caused an apparent increase on the total free phenolic content and also significantly improved the antioxidant and free radical scavenging capacity of S. sesban seed extract, while soaking + cooking as well as open-pan roasting treatments showed diminishing effects. Hence, such favorable sprouting + oil-frying treatment could be recommended for the versatile use of S. sesban seeds as a natural source of dietary antioxidants with the potential to manage type II diabetes.

Bioactive Compounds in Velvet Bean Seeds: Effect of Certain Indigenous Processing Methods

Legumes have long been consumed as rich sources of protein in human diets all over the world. Usually, people consume legumes in various cooked forms (boiled, fermented, fried) and they are served as either main or side dishes. In addition, legumes are also popular to be eaten as a snack (e.g., peanuts, soybeans) in many Asian and African countries. Legumes are plants belonging to the family Leguminoceae. Among many, soybean, peanut, pea, common bean, lentil, lupin, mesquite, carob, alfalfa, and clover are several examples of the best-known and most-consumed legumes in the world. Recently, recommendations to increase the consumption of legumes have been widely promoted based on many chemical, biochemical, clinical, and epidemiological studies which show that there are positive correlations between consuming legumes and decreasing the incidence of various degenerative diseases, such as cancer, diabetes, coronary heart disease, and obesity. The ability of legumes to reduce the incidence of such diseases is believed to be attributed to biologically active compounds in legume grains. Among others, phenolic constituents including anthocyanins have been deeply explored in relation to their health-promoting properties. Therefore, in addition to their high nutrient profile, legumes are also rich sources of bioactive compounds, especially phenolics; recent research studies are comprehensively focusing on the role of phenolic constituents such as anthocyanin as antioxidants in human diet and their role in promoting human health, as well as in preventing the incidence of various diseases. The increased rate of degenerative diseases has been investigated by numerous researchers who have suggested that factors such as unhealthy lifestyle, unbalanced diet patterns, and pollution are responsible as the trigger for incidence of degenerative diseases. One of these diseases is coronary heart disease, which is seen as the number one killer in the world. Changes in diet patterns, with more vegetables and legumes and less meat, are believed to have a favorable impact on human health and could decrease the risk of coronary heart disease, as well as other diseases.