Health promoting properties of Alternanthera brasiliana leaves and Hibiscus sabdariffa calyces used in fortification of maize-bambara groundnut malt and maize-cowpea malt complementary foods
Journal Title: Food Research - Year 2017, Vol 1, Issue 4
Abstract
The study evaluated the chemical and antioxidant properties of Alternanthera brasiliana leaves and Hibiscus sabdariffa calyces used in iron and zinc fortification of maize-bambara groundnut malt and maize-cowpea malt complementary foods. A. brasiliana leaves and H. sabdariffa calyces were freshly harvested, dried at 50oC for 48 hours and analyzed for the relevant chemical components and antioxidant activities. The vitamin A content was 6996 and 745.6 μgRE/kg while the vitamin C was 238.26 and 294.78 mg/kg respectively. The aqueous extracts of A. brasiliana and H. sabdariffa calyces contained 509.5 mg/kg and 5234.72 mg/kg of alkaloids, 1545 mg/kg and 384 mg/kg of anthocyanins, 767.3 and 235.83 mg/kg of carotenoids, 14,702.8 and 26,428.3 mg/kg of phenols, 1043.5 and 897.63 mg/kg steroids and 462.0 mg/kg and 1006.5 mg/kg of flavonoids respectively. A. brasiliana and H. sabdariffa extracts had concentration-dependent DPPH activity with IC50 of 1.76 mg/ml and 5.745 mg/ml, nitric oxide scavenging activity with IC50 of 0.675 mg/ml and 3.976 mg/ml while the ferric reducing power had an absorbance range of 0.5 – 0.982 and 0.959 – 0.986 respectively. The study revealed that A.brasiliana leaves and H. sabdariffa calyces contain components that will impact positively on the health of the infants when used to formulate complementary foods.
Authors and Affiliations
R. N. Attaugwu, P. O. Uvere
Keywords
Related Articles
- EP ID EP289889
- DOI 10.26656/fr.2017.4.058
- Views 167
- Downloads 0
Microbiological variation amongst fresh and minimally processed vegetables from retail establishers - a public health study in Pakistan
Fresh and minimally processed ready to eat vegetables are very attractive eatables amongst consumers as convenient, healthy and readily available foods, especially in the South Asian states. They provide numerous nutrien...
Effects of weight and body parts of Siamese catfish (Pangasius hypophthalmus) on the nutritional content
The purposes of this study were to determine the nutrition contents and fatty acid profiles in Siamese catfish (Pangasius hypophthalmus) based on weight and body parts (head, body, tail, belly flaps, and fillet). This re...
Improvement of protein content and effect on technological properties of wheat bread with the addition by cobia (Rachycentron canadum)
The aim of this work was to improve the protein content of the wheat bread and to study the technological properties, incorporating Cobia (Rachycentron canadum) minced proteins (CMP). The influence of CMP on the characte...
Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity
Coconut sugar is produced by heating coconut neera. The brown color of sugar is derived from non-enzymatic browning Maillard reaction. It is strongly influenced by pH and temperature. In this study, the effect of pH and...
Nutritional stability of instant Kunun zaki flours produced from millet-malted cowpea and millet-malted soybean during the 3 months storage
The study investigated the changes in crude protein content, moisture, fat, total sugar, and thiobarbituric acid (TBA) value) of instant Kunun zaki powder packaged in polyethylene and stored for 90 days. Instant Kunun za...