DEVELOPMENT AND ANTIOXIDANT SCAVENGING CAPACITIES OF BISCUITS MADE FROM CARDABA BANANAS, BEETROOT, TIGER NUTS, SOYBEANS AND Justicia carnea LEAVES AS A PROBABLE ANTIHYPERTENSIVE SNACK
Department
Year of Publication
upload
Publication Type
Abstract
The rising prevalence of Hypertension has increased the search for functional foods that provide both nutritional and therapeutic benefits. This study focused on the production and evaluation of functional biscuits made from selected plant materials including Cardaba Banana, Beetroot, Tigernut, Justicia carnea, and Soybean. The aim was to determine their antioxidant scavenging abilities and evaluate their potential as a natural antihypertensive snack.
Composite flours were prepared from the selected plant materials and incorporated into biscuit formulations. The resulting products were analyzed for phytochemical profile, mineral content, and proximate composition to determine their nutritional value and bioactive components. Antioxidant activity was evaluated using the DPPH Radical Scavenging Assay and the Ferric Reducing Antioxidant Power methods.
The findings revealed that the formulated biscuits contained appreciable levels of dietary fiber, potassium, nitrates, betalains, phenolics, flavonoids, alkaloids, and other phytochemical compounds known for their antioxidant properties. The antioxidant evaluation demonstrated notable free radical scavenging activity, suggesting that the biscuits possess significant functional potential.
The study concludes that the developed biscuits have considerable antioxidant capacity and may serve as a functional snack with potential antihypertensive benefits. Their consumption may therefore contribute to dietary strategies aimed at the management and prevention of cardiovascular diseases.
Composite flours were prepared from the selected plant materials and incorporated into biscuit formulations. The resulting products were analyzed for phytochemical profile, mineral content, and proximate composition to determine their nutritional value and bioactive components. Antioxidant activity was evaluated using the DPPH Radical Scavenging Assay and the Ferric Reducing Antioxidant Power methods.
The findings revealed that the formulated biscuits contained appreciable levels of dietary fiber, potassium, nitrates, betalains, phenolics, flavonoids, alkaloids, and other phytochemical compounds known for their antioxidant properties. The antioxidant evaluation demonstrated notable free radical scavenging activity, suggesting that the biscuits possess significant functional potential.
The study concludes that the developed biscuits have considerable antioxidant capacity and may serve as a functional snack with potential antihypertensive benefits. Their consumption may therefore contribute to dietary strategies aimed at the management and prevention of cardiovascular diseases.
Supervisor(s)
co-supervisor