Nutritional and Anti-Diabetic Properties of Cookies Supplemented with Processed Phyllantus Amarus Leaf

Journal of Diabetes Research Reviews & Reports Pub Date : 2022-06-30 DOI:10.47363/jdrr/2022(4)154

Akintoyese O Alabi

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Abstract

This study described the α-Glucosidase, α-amylase, antioxidant activity, and glycemic index of wheat - Phyllantus amarus cookies, using standard methods. It was also observed that these medicinal plants have the ability to inhibit α–amylase, α-glucosidase and reducing effect on the radical DPPH and glycemic index of the formulated cookies. The microbial count on Phyllantus amarus cookies showed that only total viable count between (2-5) 103 cfu/g shows re-sponse against the four samples tested, while Staphylococcus aureus (cfu/g), Coliform count (cfu/g), Fungi count (sfu/g) showed no response which is an ev-idence that these samples may be good for consumption. Physical characteris-tics; thickness, diameter, weight, spread ratio and hardness were also observed which ranged from 12.68mm- 14.37mm, 2.76mm - 2.90mm, 4.18g - 6.44g, 0.17- 0.21 and 8.13mm - 11.57mm respectively. The moisture, protein, ash, fat, fibre, carbohydrate contents of the control cookies (100% Wheat flour) were 5.08%, 14.60%, 1.63%, 20.75%, 1.78%, 57.95% respectively while that of wheat-Phyllantus amarus cookies ranged from 4.14 %- 4.83 %, 13.95 % - 15.92 %, 1.22 % - 2.15 %, 19.83 % - 21.40%, 2.70% - 3.38%, 56.64% - 60.38% respectively

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加香桉叶饼干的营养和抗糖尿病特性

本研究采用标准方法测定了小麦毛竹饼干的α-葡萄糖苷酶、α-淀粉酶、抗氧化活性和升糖指数。同时还观察到这些药用植物具有抑制α-淀粉酶、α-葡萄糖苷酶的能力，并对配方饼干的DPPH自由基和血糖指数有降低作用。毛竹饼干上的微生物计数结果显示，只有(2 ~ 5)103 cfu/g之间的活菌总数对4种样品有反应，而金黄色葡萄球菌(cfu/g)、大菌群(cfu/g)、真菌(sfu/g)没有反应，说明这些样品可能适合食用。物理特征;厚度、直径、重量、铺展比和硬度分别为12.68mm ~ 14.37mm、2.76mm ~ 2.90mm、4.18g ~ 6.44g、0.17 ~ 0.21和8.13mm ~ 11.57mm。对照饼干(100%小麦粉)的水分、蛋白质、灰分、脂肪、纤维和碳水化合物含量分别为5.08%、14.60%、1.63%、20.75%、1.78%、57.95%，小麦-毛竹饼干的水分、蛋白质、灰分、脂肪、纤维和碳水化合物含量分别为4.14% ~ 4.83%、13.95% ~ 15.92%、1.22% ~ 2.15%、19.83% ~ 21.40%、2.70% ~ 3.38%、56.64% ~ 60.38%

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Journal of Diabetes Research Reviews & Reports

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