Bioactive, antioxidant, antihyperglycemic, and nutritional properties of groundnut‐based snack (Kulikuli) supplemented with ginger.
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| Title: | Bioactive, antioxidant, antihyperglycemic, and nutritional properties of groundnut‐based snack (Kulikuli) supplemented with ginger. |
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| Authors: | Karigidi, Kayode O.1 (AUTHOR) karigidikayode@yahoo.com, Akintimehin, Emmanuel S.1 (AUTHOR), Fayemiro, Moyosola O.1 (AUTHOR), Balogun, Bukola2 (AUTHOR), Adetuyi, Foluso O.1 (AUTHOR) |
| Source: | Journal of Food Processing & Preservation. Jul2022, Vol. 46 Issue 7, p1-9. 9p. |
| Subjects: | Ginger, Glycemic index, Snack foods, Diabetes, Antioxidants, Spices |
| Abstract: | This study aimed at evaluating the effects of ginger inclusion on the bioactive, antioxidant, antihyperglycemic, and nutritional characteristics of groundnut‐based snack (Kulikuli). The groundnut paste used in the preparation of Kulikuli was partially substituted with different levels (2.5%, 5%, and 10%) of ginger powder. The results showed that the bioactive, antioxidant, and inhibitory properties of ginger‐substituted Kulikuli were significantly (p <.05) enhanced as the level of ginger increases. Also, carbohydrate and fiber contents of ginger‐substituted Kulikuli were significantly (p <.05) increased. There was significant reduction (p <.05) in estimated glycemic index and in vitro starch digestibility which was proportional to the level of ginger in the Kulikuli. The sensory scores of the ginger‐substituted Kulikuli revealed that they were well accepted. Therefore, ginger can serve as a functional ingredient in the making of Kulikuli, a groundnut‐based snack for people suffering from oxidant‐related diseases. With the increasing concern about the safety of orthodox hyperglycemic drugs, there is need to develop diet‐based therapy to manage diabetes mellitus. Because of this, ginger (Zingiber officinale), a spice with vast nutritional and pharmacological importance was substituted with groundnut to produce a functional groundnut‐based snacks (Kulikuli). The supplemented Kulikuli exhibited improved bioactive, antioxidant, glycemic, and antihyperglycemic properties. Therefore, the Kulikuli supplemented with ginger can serve as a functional snack for people suffering from diabetes mellitus and other oxidant‐related diseases. Practical applications: With the increasing concern about the safety of orthodox hyperglycemic drugs, there is need to develop diet‐based therapy to manage diabetes mellitus. Because of this, ginger (Zingiber officinale), a spice with vast nutritional and pharmacological importance was substituted with groundnut to produce a functional groundnut‐based snacks (Kulikuli). The supplemented Kulikuli exhibited improved bioactive, antioxidant, glycemic, and antihyperglycemic properties. Therefore, the Kulikuli supplemented with ginger can serve as a functional snack for people suffering from diabetes mellitus and other oxidant‐related diseases. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 158110479 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Bioactive, antioxidant, antihyperglycemic, and nutritional properties of groundnut‐based snack (Kulikuli) supplemented with ginger. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Karigidi%2C+Kayode+O%2E%22">Karigidi, Kayode O.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> karigidikayode@yahoo.com</i><br /><searchLink fieldCode="AR" term="%22Akintimehin%2C+Emmanuel+S%2E%22">Akintimehin, Emmanuel S.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Fayemiro%2C+Moyosola+O%2E%22">Fayemiro, Moyosola O.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Balogun%2C+Bukola%22">Balogun, Bukola</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Adetuyi%2C+Foluso+O%2E%22">Adetuyi, Foluso O.</searchLink><relatesTo>1</relatesTo> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. Jul2022, Vol. 46 Issue 7, p1-9. 9p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Ginger%22">Ginger</searchLink><br /><searchLink fieldCode="DE" term="%22Glycemic+index%22">Glycemic index</searchLink><br /><searchLink fieldCode="DE" term="%22Snack+foods%22">Snack foods</searchLink><br /><searchLink fieldCode="DE" term="%22Diabetes%22">Diabetes</searchLink><br /><searchLink fieldCode="DE" term="%22Antioxidants%22">Antioxidants</searchLink><br /><searchLink fieldCode="DE" term="%22Spices%22">Spices</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: This study aimed at evaluating the effects of ginger inclusion on the bioactive, antioxidant, antihyperglycemic, and nutritional characteristics of groundnut‐based snack (Kulikuli). The groundnut paste used in the preparation of Kulikuli was partially substituted with different levels (2.5%, 5%, and 10%) of ginger powder. The results showed that the bioactive, antioxidant, and inhibitory properties of ginger‐substituted Kulikuli were significantly (p <.05) enhanced as the level of ginger increases. Also, carbohydrate and fiber contents of ginger‐substituted Kulikuli were significantly (p <.05) increased. There was significant reduction (p <.05) in estimated glycemic index and in vitro starch digestibility which was proportional to the level of ginger in the Kulikuli. The sensory scores of the ginger‐substituted Kulikuli revealed that they were well accepted. Therefore, ginger can serve as a functional ingredient in the making of Kulikuli, a groundnut‐based snack for people suffering from oxidant‐related diseases. With the increasing concern about the safety of orthodox hyperglycemic drugs, there is need to develop diet‐based therapy to manage diabetes mellitus. Because of this, ginger (Zingiber officinale), a spice with vast nutritional and pharmacological importance was substituted with groundnut to produce a functional groundnut‐based snacks (Kulikuli). The supplemented Kulikuli exhibited improved bioactive, antioxidant, glycemic, and antihyperglycemic properties. Therefore, the Kulikuli supplemented with ginger can serve as a functional snack for people suffering from diabetes mellitus and other oxidant‐related diseases. Practical applications: With the increasing concern about the safety of orthodox hyperglycemic drugs, there is need to develop diet‐based therapy to manage diabetes mellitus. Because of this, ginger (Zingiber officinale), a spice with vast nutritional and pharmacological importance was substituted with groundnut to produce a functional groundnut‐based snacks (Kulikuli). The supplemented Kulikuli exhibited improved bioactive, antioxidant, glycemic, and antihyperglycemic properties. Therefore, the Kulikuli supplemented with ginger can serve as a functional snack for people suffering from diabetes mellitus and other oxidant‐related diseases. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/jfpp.16617 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 9 StartPage: 1 Subjects: – SubjectFull: Ginger Type: general – SubjectFull: Glycemic index Type: general – SubjectFull: Snack foods Type: general – SubjectFull: Diabetes Type: general – SubjectFull: Antioxidants Type: general – SubjectFull: Spices Type: general Titles: – TitleFull: Bioactive, antioxidant, antihyperglycemic, and nutritional properties of groundnut‐based snack (Kulikuli) supplemented with ginger. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Karigidi, Kayode O. – PersonEntity: Name: NameFull: Akintimehin, Emmanuel S. – PersonEntity: Name: NameFull: Fayemiro, Moyosola O. – PersonEntity: Name: NameFull: Balogun, Bukola – PersonEntity: Name: NameFull: Adetuyi, Foluso O. IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 07 Text: Jul2022 Type: published Y: 2022 Identifiers: – Type: issn-print Value: 01458892 Numbering: – Type: volume Value: 46 – Type: issue Value: 7 Titles: – TitleFull: Journal of Food Processing & Preservation Type: main |
| ResultId | 1 |
