Browsing by Author "Jubril A. Omotosho"

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    ANTIOXIDANT ACTIVITY AND INHIBITION OF Α-AMYLASE AND Α-GLUCOSIDASE IN VERNONIA AMYGDALINA DEL AND FISH OIL-ENRICHED BISCUITS
    (Nigerian Society of experimental Biology, 2023-12) Omolola Soji-Omoniwa; Omolade B. Olugbenga; Phoebe A. Adewuyi; Jubril A. Omotosho; Daniel O. Awe; Oyetunji P. Ajao; Pelumi Z. Olawale; Khadijah A. Badmos
    Vernonia amygdalina (VA) and Fish oil (FO) are important functional foods that play important roles in disease prevention and management. Incorporating them into biscuits will provide alternative and healthier snack options for consumers. This study aimed to evaluate the In vitro antioxidant potential and the inhibitory capacity of biscuits enriched with Vernonia amygdalina Del and fish oil (VFEB) against α-amylase and α-glucosidase. Four biscuit samples were produced, and a conventional biscuit (B1) purchased commercially served as control. Biscuits without VA and FO (B2), and biscuits with 1 g, 2 g, and 3 g of VA and FO (B3, B4, B5). Alpha amylase and α-glucosidase inhibitory activities, and In vitro antioxidant capacity assessments of experimental biscuits using various assays were carried out. Results showed that the inhibitory activities against α-amylase and α-glucosidase increased in a dose-dependent manner. Similarly, the antioxidant capacity of B3, B4, and B5 showed a dose-dependent increase compared to B1 and B2. In conclusion, VFEB exhibited substantial antioxidant potential and possessed the ability to inhibit α-amylase and α-glucosidase respectively. Hence, VFEB would be a healthier snack option whose consumption would likely improve postprandial glycemic responses.