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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
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					Vol. 12 No. 2 (2022): February 2022
				
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									Research Articles
							
		



	
		  	 

		
	
		In vitro Alpha-amylase inhibition, antioxidant, nutritional and sensory properties of functional spice-blend fortified cookies
	


	
	
		

							
					Authors

						
							
								Gloria Aderonke Otunola
							
															
									University of Fort Hare, South Africa
																	
																																				
																		
										http://orcid.org/0000-0003-2613-2741
									
								
													
	
							
								Anthony Jide Afolayan
							
															
									University of Fort Hare, South Africa
																	
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v12i2.845
						
					
				
			

						
										
					Abstract

					Introduction: Fortification of foods is often performed to formulate and develop functional foods that improve the nutritional and health status of consumers.     
Methods: In this study, a spice-blend (cayenne pepper, garlic and ginger) was incorporated into wheat flour at 5, 10, 15 and 20% for the production of nutritional and healthy cookies. Physicochemical, nutritional, sensory, total phenolics, antioxidant activity and alpha-amylase inhibitory assays of the cookies were performed and compared with control cookies and standards (vitamin C and acarbose ) respectively.   
Results: Significant differences (P<0.05) were observed in core, weight, diameter, height, and texture of the spice-blend cookies. Fat, ash, fibre, magnesium, potassium, sodium, phosphorous and manganese contents of the cookies were significantly improved, especially as the spice mix increased, while iron, calcium copper and zinc were stable. Sensory evaluation revealed a high acceptability of the spice-cookies at up to 5% fortification. Interestingly, although the total phenol and flavonoid content of the fortified cookies was low, the antioxidant activity was high compared to control cookies and competitively with vitamin C, the standard antioxidant used. Inhibitory activity of the fortified cookies against alpha-amylase was significant and dose responsive. 
Conclusion: These results indicate that the spice blend at 5% addition has potential as a therapeutic healthy snack for the prevention of malnutrition and hyperglycemia in type 2 diabetes.

Keywords: cookies, functional foods, hyperglycemia, sensory, bioactive compounds
				
			
			

						
																																																
					
													Author Biographies
											

						
								
																																							Gloria Aderonke Otunola,  University of Fort Hare, South Africa 
																	

								
									Medicinal Plants and Economic Development (MPED) Research Centre, Department of Botany, University of Fort Hare, Alice 5700, South Africa

								

							
	
								
																																							Anthony Jide Afolayan,  University of Fort Hare, South Africa 
																	

								
									Medicinal Plants and Economic Development (MPED) Research Centre, Department of Botany, University of Fort Hare, Alice 5700, South Africa

								

							


				
			
						
		


		

						
										
					
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																			2022-02-03
																	

				
							

			
						
										

											
							
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									Vol. 12 No. 2 (2022): February 2022
								
							

						
					
											
							
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								Research Articles
							

						
					
									

			
						
										
					
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