Evaluation of nutraceutical property of extruded breakfast cereal produced from blends of malted finger millet (Eleusine coracana) and watermelon (Citrullus lanatus) seed flour

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Print ISSN : 0970-4078.
Online ISSN : 2229-4473.
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Doi: 10.1007/s42535-023-00728-9
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Keywords: Malted finger millet, Watermelon seed, Extrusion cooking, Phytochemicals, Diabetes mellitus


Abstract


The aim of this study was to produce breakfast cereal from blends of mated finger millet and watermelon seed flour. The blends of flour from malted finger millet and watermelon seed (75:21.25, 78.75:21.25, 82.50:17.50, 86.25:13.37 and 90.00:10.00) prepared by extrusion cooking were investigated for their ability to serve as functional food. The extruded meals were subjected to the following analyses; proximate, phytochemical, textural profile, amino acid, antioxidant properties, alpha-glucosidase, alpha-amylase and glycemic index determination using standard methods. The result of the proximate composition of the extruded meals from blends of malted finger millet and watermelon seed shows that they have a high content of protein (12.83–15.14%) and carbohydrate (59.17–65.03%). Phytochemical properties of the extruded meals include; tannin (0.53 mg/g-0.84 mg/g) phytate (5.14 mg/g-6.07 mg/g), phenol (0.34–0.54 mg/g), flavonoid (0.01–0.02 mg/g) and saponin ranged from 2.49 to 5.70%. Antioxidant properties recorded from the extruded meal revealed that the blends were able to demonstrate inhibition against free radicals of 2, 2- diphenyl—picrylhydrazyl (DPPH) (20.34–27.86%) and ferric reducing antioxidant power (FRAP) (0.31–0.37 mg/g). It was observed that the extruded meal with the highest amount of watermelon seed flour (75.00:25.00) exhibited the highest inhibitory property against α-amylase (78.18%) and α-glucosidase (56.21%) enzymes linked to type 2 diabetes mellitus. In addition, this sample possesses a glycemic index of 51.25% which can be referred to as low GI. Findings from this research may be an indication that blends of flour from malted finger millet and watermelon seed should further be investigated as a functional food.


Malted finger millet, Watermelon seed, Extrusion cooking, Phytochemicals, Diabetes mellitus


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Acknowledgements



Author Information


Owheruo Joseph Oghenewogaga
Faculty of Science, Department of Food Science and Technology, Delta State University of Science and Technology, Ozoro, Nigeria

Edo Great Iruoghene
Faculty of Science, Department of Petroleum Chemistry, Delta State University of Science and Technology, Ozoro, Nigeria
greatiruo@gmail.com