Effect of roasting on the chemical composition, functional characterisation and antioxidant activities of three varieties of marble vine (Dioclea reflexa): An underutilised plant

Mary A Ajatta,Stephen A Akinola,Oluwatooyin F Osundahunsi,Olufumilayo S Omoba

doi:10.1016/j.heliyon.2021.e07107

Mary A Ajatta, Stephen A Akinola + Show 2 more

Open Access

https://doi.org/10.1016/j.heliyon.2021.e07107

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Abstract

Marble vine (Dioclea reflexa) seeds were roasted using the conditions in runs generated from Response Surface Methodology with temperature ranging from 110 to 200 °C and time (10–40 min). Proximate composition, antioxidant activities (DPPH, ABTS, FRAP, metal chelation OH and Lipid peroxidation) and Fourier Transform Infrared Spectroscopy (FTIR) were carried out on unroasted and roasted flours. Roasting increased the crude fibre content (2.74–5.08 %) of black variety compared to others. However, a slight denaturation of protein was observed when compared to unroasted samples. A significant increase in all the antioxidant activities compared to the control was also observed compared to unroasted flours. The FTIR showed functional groups such as ketones, aldehydes and carbonyl group upon roasting. Roasting temperature at (110 °C) had more effect than roasting time (10, 25 and 40 min). Hence, roasting at 110 °C could enable the release of food nutrients and improve the functionality of marble vine seed flour.

Highlights

The awareness of the nutrients and functional benefits associated with foods such as vegetables, fruits, grains, legumes, nuts and more importantly, the dietary phytochemicals have led to an increase in their consumption [1]
The search for plant-based food with an excellent protein source and antioxidant that is comparable to soybean have led to the discovery of marble vine (Dioclea reflexa) seed
This study reports for the first time the effect of roasting time and temperature on the nutritional and antioxidant properties of D. reflexa seeds

Summary

Introduction

The awareness of the nutrients and functional benefits associated with foods such as vegetables, fruits, grains, legumes, nuts and more importantly, the dietary phytochemicals have led to an increase in their consumption [1]. The rising global population had led to an increase in the requirements for new plant materials that could serve as food [2]. Most population in the developing nations is a victim of malnutrition due to poor access to high quality protein. The need to utilise plant source of protein with a high nutrient composition to ameliorate malnutrition and possibly serve as functional foods. The search for plant-based food with an excellent protein source and antioxidant that is comparable to soybean have led to the discovery of marble vine (Dioclea reflexa) seed

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Conclusion