@article{ajfst20221015,
author={{Ishola, David T. and Bolade, Mathew K. and Ayangbemi, Busola T. and Ishola, Opemipo T. and Odeyemi, Olusanmi E.},
title={Antioxidant Properties, Anti-oxidative Potentials and Phytochemical Properties of Wheat-Pearl Millet-<i>Andrographis paniculata</i> Leaf Flour Blends: Possible Implications of the Composite Functionality},
journal={American Journal of Food Science and Technology},
volume={10},
number={1},
pages={35--41},
year={2022},
url={http://pubs.sciepub.com/ajfst/10/1/5},
issn={2333-4835},
abstract={The study investigated and evaluated the influence of the inclusion of varying proportion of <i>Andrographis paniculata </i>leaf flour on the antioxidant properties, anti-oxidative activities and phytochemical properties of wheat-pearl millet- <i>Andrographi</i>s <i>paniculata </i>leaf flour blends and the values of these quality parameters are used to predict the blends functionalities.<i> </i>The flour blends<i> </i>were prepared using whole wheat flour, whole pearl millet<i> </i>flour, and <i>A</i>. <i>paniculata </i>leaf flour. The recommended combination ratio (50:50) of wheat and pearl millet flour was adopted as the blending baseline while graded levels of <i>A. paniculata</i> leaf flour of 2, 4, 6, 8 and 10% were respectively included in the blending baseline to obtain wheat-pearl millet-<i>Andrographis panniculata </i>flour blends. In the formulation, the inclusion of <i>A</i>. <i>paniculata </i>leaf flour was carried out to replace the wheat and pearl millet flour respectively on equal basis. Each flour blends was evaluated for phytochemical properties, antioxidant properties and anti-oxidative activities. The oxalate content of the raw material flour ranged from 9.27mg/g in PMF to 15.85mg/g in APLF, while the value ranged from 7.74mg/g in WPMAPLF3 blend to 9.81mg/g in WPMAPLF4 blend. Tannin content of the raw material flours and flour blends ranged from 0.32 mg/g in WF to 1.91 mg/g in APLF, and from ranged from 0.43mg/g in WPMF blend to 0.84mg/g in WPMAPLF5 blend. Phytate content for the raw material flours ranged from 0.03mg/g in PMF to 0.08mg/g in APLF, while the phytate content of the flour blends ranged from 0.04mg/g in WPMAPLF1 to 0.06mg/g in WPMAPLF4, and 0.06mg/g in WPMAPLF5, respectively. The alkaloid value was observed to increase as the level of inclusion of the leaf increased from 2% to 4%, and gradually start decreasing from 6% to 10% inclusion. The free radical scavenging capacity of the flour blends against, 1,1-Diphenyl-2- picrylhydrazyl (DPPH), 2, 2-Azino-bis (3- ethylbenzthiazoline-6-sulphonic acid) (ABTS) and FRAP was observed to increase as the  percentage of <i>A. paniculata </i>leaf inclusion increased. The antioxidant activities and free radical scavenging abilities of the flour blend samples were observed to increase as the percentage of inclusion of <i>Andrographis paniculata </i>leaf flour increased. Consequently, the formulated flour blends made from Wheat, pearl Millet and <i>Andrographis paniculata </i>exhibited good free radical scavenging ability against DPPH<SUP>¡ñ</SUP>, OH<SUP> ¡ñ</SUP>, and<SUP> </SUP>FRAP. The antioxidant and phytochemical composition observed among the flour blends posit a viable staple possessing some predictive health benefiting potentials and healthy food functionality which could be exploited as preventive or curative food therapy against chronic diseases.},
doi={10.12691/ajfst-10-1-5}
publisher={Science and Education Publishing}
}