Nutrients, antioxidants, and invitro glycemic index assessment of Pupuru, a fermented cassava flour, enriched with Moringa oleifera seeds

Abstract

This study investigated Pupuru (a form of fermented cassava flour commonly consumed in Nigeria and other countries) enriched with Moringa oleifera (MO) seeds for its estimated glycemic index and associated composition. Peeled cassava was subjected to fermentation in water for 72 h and subsequently roasted to obtain Pupuru flour. MO seeds at concentration of 1, 5 and 10% were introduced into the Pupuru production line at three different points to obtain nine enriched Pupuru samples. The samples obtained were analysed via standard methods. Crude protein, fat, fibre and total ash contents ranged from 1.43 to 6.84%, 0.28–2.17%, 0.32–2.87% and 0.40–3.14%, respectively. The mineral element composition examined improved significantly. The estimated glycemic index of all the enriched samples, except one, ranged from 35.06 to 49.26% whereas that of the control was 65.27%. The total phenolic and flavonoid contents of the enriched Pupuru were 11.59–54.68 mg GAE/100 g and 23.84–44.48 mg QUE/100 g respectively. The antioxidant activities (DPPH, ABTS and FRAP) were greater than those of the control, except for a sample with 1% MO seeds. The results obtained were dependent on the points of inclusion of MO seeds. The enriched samples had low glycemic index and could be useful in the control and treatment of blood sugar.