Enhancement of nutritional, antioxidant and potential antidiabetic properties of fermented maize flour by partial substitution with Curculigo pilosa and sensory attributes of its gruel

Abstract

AbstractBackgroundCurculigo pilosa (CP) is an important component of traditional medicine where it is used to treat diabetes mellitus and its associated complications. Despite this, its use as functional ingredient in foods has not been fully explored. Therefore, this study was designed to determine the effects of substituting fermented maize flour with CP on the potential antidiabetic, antioxidant and nutritional properties of fermented maize flour.ResultsFermented maize flour was substituted with Curculigo pilosa flour at different percentage (2.5%, 5% and 10%) and it effects was evaluated on the potential antidiabetic, antioxidant and nutritional properties of the composite flours. Thereafter, the sensory attributes of its gruel were determined. The results showed that bioactive compounds, antioxidant and inhibitory abilities against α‐amylase and α‐glucosidase enzymes were significantly (p < 0.05) increased. Also, there was significantly reduction in the estimated glycemic index and in vitro starch digestibility of the composite flours. Protein, fibre, ash and fat contents were significantly (p < 0.05) enhanced while carbohydrate content was decreased in the flour blends. The mineral contents of the fermented maize flour was significantly (p < 0.05) increased upon substitution with CP. The sensory attribute scores of gruel (Ogi) made from different flour blends showed they were accepted although they were significantly (p < 0.05) lower when compared with the fermented maize flour without CP.ConclusionThe results show that Curculigo pilosa could serve as functional ingredient in preparation of fermented maize flour.