Abstract
This study was designed to compare the antioxidant and antidiabetic activities of raw and paste wheat flour. The raw flour was cooked, dried, and milled to obtain the paste flour. The glycemic index, starch, amylose, and amylopectin contents were determined. The inhibitory effects of the raw and paste flour on α‐glucosidase and α‐amylase activities as well as metal‐induced pancreatic damage were also determined. Pasting reduced the glycemic index (63.15%), starch (22.83 g/100 g), amylose (2.88 g/100 g), and amylopectin (17.74 g/100 g) contents. The raw (IC 50 = 0.50 and 1.20 mg/ml) and paste (IC 50 = 0.29 and 1.66 mg/ml) flours reduced the activities of α‐amylase and α‐glucosidase, respectively. The paste flour exhibited stronger inhibitory effects against Fe2+‐induced pancreatic damage compared to raw flour. The paste flour exhibited better antioxidant and antidiabetic properties and could be a good processing method to improve the medicinal properties of wheat flour.
Highlights
Wheat (Triticum aestivum L) is a common cereal grain that is widely grown and consumed in different countries (Nair, 2002)
Our findings show that pasting significantly reduced the amylose and amylopectin contents of wheat flour
Excessive inhibition of α-amylase is associated with several side effects. Both flours reduced the activities of α-amylase and α-glucosidase, our findings suggest that paste flour exhibited stronger antidiabetic potentials compared to raw flour
Summary
Wheat (Triticum aestivum L) is a common cereal grain that is widely grown and consumed in different countries (Nair, 2002). Epidemiological and clinical studies have shown the significance of blood sugar response and the changes in glycemic index (GI) of foods in the management and treatment of diabetes (Eagappan, Philips, & Mohankumar, 2014). Previous studies have revealed that some processing techniques can alter the carbohydrate content and medicinal properties of some foods (Jimoh, Adediran, Adebisi, & Biliaminu, 2008). As pasting of wheat flour involves the use of heat treatment, this may affect its functional properties and health benefits. To the best of our knowledge, there have been no reports on the effect of pasting on the antioxidant and antidiabetic properties of wheat flour. This study sought to compare the antioxidant activities and inhibitory effects of raw and paste wheat flour on enzymes linked to type 2 diabetes
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