Nutritional, antioxidant, glycaemic index and Antihyperglycaemic properties of improved traditional plantain-based (Musa AAB) dough meal enriched with tigernut (Cyperus esculentus) and defatted soybean (Glycine max) flour for diabetic patients

A review on the biological and bioactive components of Cyperus esculentus L.: insight on food, health and nutrition

Tiger nut (Cyperus esculentus L.) is a small, tuberous root vegetable that has gained increasing attention in recent years due to its potential health benefits. This review article provides an elaborate overview of tiger nut, including its botany, historical uses, nutritional composition, potential health benefits and traditional medicinal uses. This review article comprehensively discusses the nutritional profile of tiger nut, providing a detailed understanding of its nutrient content. Furthermore, the potential health benefits of tiger nut are thoroughly reviewed, including its effects on digestive health, cardiovascular health, blood sugar control, immune function and other potential therapeutic uses. Scientific articles used for this review were retrieved from ScienceDirect, Google Scholar, PubMed and SciELO databases. Only articles published between 1997 and 2022 were used for research. This review contributes to a better understanding of tiger nut and its prospective uses in functional foods and medicine by combining the available scientific material. © 2024 Society of Chemical Industry.

Functional Cyperus esculentus L. Cookies Enriched with the Probiotic Strain Lacticaseibacillus rhamnosus SL42

This study presents for the first time functional cookies for diabetics made with 100% organic Cyperus esculentus L. flour, either plain or enhanced with 5% polyfloral honey syrup containing the probiotic strain Lacticaseibacillus rhamnosus SL42. The flour's chemical composition and rheological and functional properties were analyzed, and 33 diabetic and semi-naive panelists assessed the cookies' sensory properties. MRS-cys agar cultures and SEM analysis evaluated SL42 survival and adhesion capacity over 21 days at 25 °C. Results showed that the flour and its extracts are rich in polyphenols and flavonoids, indicating strong antioxidant and antibacterial properties. Both cookie types met international standards when compared to commercial cookies and had similar physical properties. Sensory evaluation on day 1 revealed higher quality indicators for honey syrup-enriched cookies, but after 15 days, control cookies were preferred. The CIE LAB analysis confirmed the dietetic flour's typical dark color, with honey syrup-enriched cookies being darker. Despite textural differences, both cookies maintained detectable crispness over storage. Honey syrup-enriched cookies effectively carried L. rhamnosus SL42, remaining viable at 6.43 Log CFU per cookie after 21 days and adhering to the cookie's surface, as confirmed by SEM analysis. Further research is recommended to better understand the therapeutic value of these cookies.

Variability of the Main Economically Valuable Characteristics of Cyperus esculentus L. in Various Ecological and Geographical Conditions

This study includes an assessment of the VIR (Center N.I. Vavilov All-Russian Institute of Plant Genetic Resources) chufa collection, grown in various ecological and geographical conditions of the Russian Federation: "Yekaterininskaya experimental station VIR" in the Tambov region and "Kuban experimental station VIR" in the Krasnodar Region during the years 2020-2021. The main indicators of the economic value of chufa accessions were studied: yield structure and nutritional value (oil, protein, starch, and fatty acid profile). The accessions were grown in regions with different climatic conditions. As a result of the study, the variability of the biochemical and yield characteristics and the correlation between the studied indicators and the factor structure of its variability were established. Of the 20 accessions used in the study, the accessions with the highest protein, starch, oil and unsaturated fatty acid contents were selected, which are the most promising for their use as a raw material to expand the range of regional functional food products, as well as for future breeding efforts in the development of new, promising regional chufa varieties.

Chemical characterization, antioxidant and immunomodulatory activities of acetylated polysaccharides from Cyperus esculentus

This research was designed to characterize the structure of Cyperus esculentus polysaccharide (CEP) and its acetylated one (ACEP), and then investigated the effects of acetylation on the changes in physicochemical properties, thermal stability, antioxidant and immunomodulatory activities. Results showed that CEP and ACEP were heteropolysaccharides consisting of glucose, mannose, arabinose and xylose. The main chain of CEP included α-1,4-Glcp residues with the branching points at the O-6 position of the α-1,6-Manp residues. Acetyl groups were substituted at the O-2 and O-6 positions of some glucose residues. Meanwhile, the acetylation remarkably improved the polysaccharides thermal stability, and the ACEP exhibited a greater antioxidant activity. Furthermore, CEP and ACEP were proved to protect RAW 264.7 cells against LPS-induced inflammation by improving cellular morphology and decreasing reactive oxygen species secretion. This study may highlight a new approach for developing a high value-added ingredient from C. esculentus for functional food industry.

A study on the use of sorrel seed flour (Hibiscus sabdariffa) for improving functionality of wheat flour bread

Bread presents one of the easiest opportunities as a food vehicle for delivery of nutritional and health-promoting benefits to large segments of the world population. However, its low nutritional status due to lack of balance of essential amino acids and inadequate macro- and micronutrients has necessitated recent interest in the development of high-protein hybrid breads (HPHB). Sorrel seed, an underutilized, neglected protein-rich seed holds promising nutritional and antioxidant potentials as source of good quality protein, dietary fibre and bioactive compounds. Furthermore, germination of plant seeds increases the bioavailability of these nutritional and bioactive compounds. Hence, this study has investigated the influence of germination time on nutritional, and functional properties of sorrel seed flour. Further, the amino acid profile, dietary fibre and rheological functionality of wheat-germinated defatted sorrel seed bread were assessed. The sorrel seed was germinated for 24-48 h and defatted. Thereafter, the germinated defatted sorrel seed flours were used to partially replace wheat flour using a linear replacement (w/w) of 95-80% wheat (W) and 5-20% germinated defatted sorrel seed (GS) flours to obtain W95:GS5; W90:GS10, W85:GS15 and W80:GS20. These composite flours and 100% wheat flour (control) were used to produce breads using standard recipe and methods. Results showed significant increase (P < 0.05) in crude protein, dietary fibre and mineral contents after 24 and 48 h germination of sorrel seed. While 24 h germination significantly (P < 0.05) increased WAC from 93.75% to 103.13%, further germination (48 h) caused a reduction of 26.67% (from 93.75 to 68.75%). In vitro protein digestibility of wheat flour decreased significantly (P < 0.05) as supplementation of germinated defatted sorrel seed flour increased. Supplementation of wheat flour with germinated defatted sorrel seed flour in bread production resulted in 51.84-121.42% significant (p < 0.05) increase in the protein content of wheat bread. Similarly, total essential amino acids, dietary fibre, mineral, and ash contents followed the same increasing trend. The in-vivo biological value which ranged from 82.10 to 89.40% was significantly higher (p < 0.05) than 58.30% obtained for the control (100% wheat bread) Thus, inclusion of germinated defatted sorrel seed flour in bread production may serve as a low-cost nutritional supplement for enhancing the nutritional profile and functional benefits of wheat bread.

Cyperus (Cyperus esculentus L.): A Review of Its Compositions, Medical Efficacy, Antibacterial Activity and Allelopathic Potentials

Cyperus (Cyperus esculentus L.) is an edible perennial grass-like plant, which propagates exclusively with underground tubers. Its tubers are rich in starch (20-30%), fat (25-35%), sugar (10-20%), protein (10-15%) and dietary fiber (8-9%). In addition, the tubers also contain alkaloids, organic acids, vitamins (C and E), steroids, terpenoids and other active components. The contents of oleic acid and linoleic acid in Cyperus oil are very high, which have important medicinal value and health-promoting properties. Most of the extracts from the tubers, stems and leaves of Cyperus have allelopathic potential and antibacterial, antioxidant and insecticidal activities. In recent years, the planting area of Cyperus has increased significantly all over the world, especially in China and some other countries. This paper presents the current status of Cyperus and the recent trend in research in this area. Published reports on its nutritional contents, active ingredients, medicinal efficacy, antibacterial activity and allelopathic potential were also reviewed.

Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats

Background

Dyslipidemia is an aberrant rise in blood lipids due to diet and lifestyle. It has implicated as the major risk factor for developing hypertension among other diseases. This study was designed to evaluate plantain based dough meal nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats.

Methods

The flour blends, i.e., PSC (Plantain 70%, Soycake 30%), PSR (Plantain 65%, Soycake 30%, Rice-bran 5%), PSO (Plantain 65%, Soycake 30%, Oat-bran 5%), PSRO (Plantain 60%, Soycake 30%, Rice-bran 5%, Oat-bran 5%) and controls (100% Plantain flour & Cerolina) were evaluated for chemical, antioxidants and antihyperlipidemia.

Results

Protein, fiber and energy composition varied from 2.2–4.97 g/100 g, 16.44–19.59 g/100 g and 369.7–385.5 kcal/100 g, respectively. Essential amino acid index and predicted-biological values of the foods ranged from 68.31–76.31% and 62.19–71.48%, respectively. Phenolic profiles (mg/g) were gallic acid (25.33–31.26), caffeic acid (2.75–4.61), ferulic acid (5.16–12.73), luteolin (16.31–23.60), kaempferol (21.51–30.64), quercetin (24.28–37.13), chlorogenic acid (42.25–59.78), myricetin (28.41–38.41), 3,5-dicaffeoylquinic acid (27.17–41.59) and 4, 5-dicaffeoylquinic acid (39.96–51.28). The antioxidant activity of PSRO on ABTS, DPPH, FRAP, Fe2+ chelation and OH free radicals was higher than other foods. Atherogenic index, coronary risk index and log (TG/HDL-conc.) of rats fed on experimental foods were lower than recommended values.

Conclusion

The study established that PSRO had higher antioxidant and anti-hyperlipidemia properties; hence, it may be suitable as a functional food.

Nutritional, Biochemical and Haematological Indices of White Albino Rats Fed Complementary Diets Developed from Selected Cereals and Legumes

Background:

Childhood malnutrition is a common public health problem in Ethiopia. This animal study aims to evaluate the haematological, biochemical, and nutritional indices of weanling albino rats fed on complementary diets developed from selected cereals and legumes.

Methods:

The nutritional qualities of the formulated blends were assessed biologically by feeding white albino rats in order to determine feed intake, the growth rate, protein quality parameters, biochemical and haematological properties. The commercial weaning diet (cerifam) and casein were used as control diets. On the 28th day, blood samples were collected from three randomly selected rats by decapitation. Full blood count analysis was carried out using the Automated Haematologic Analyzer to determine haematological parameters. All the biochemical parameters were determined using Mindray diagnostic kits.

Results and Discussion:

The food intake pattern showed that animals placed on diet 3, diet 4, casein, and cerifam consumed more food than those fed on diet 1, diet 2, and diet 7. The mean growth rate of animals fed on diet 3 and diet 4 was significantly (p<0.05) higher than those placed on diet 1, diet 2, and diet 7 but similar to those fed with commercial diet and casein. The protein quality evaluation of the diets showed that the protein efficiency ratio ranged from 1.20 to 2.43 while the biological value was in the range of 54.53 to 69.48%. The net protein utilization and true digestibility were 65.62 to 70.21% and 59.01 to 64.01%, respectively. Serum total protein, albumin, and globulin levels in rats given diet 3 and diet 4 were comparable to the controls and within the normal range. Comparatively, the creatinine and urea levels of rats fed on the control and formulated diets were within the normal range. The serum alanine aminotransferase values of rats fed on the control and formulated diets ranged from 22.03 IU/L in diet 2 to 37.76 IU/L in diet 4 and were not significantly different from each other. In this study, the packed cell volume and haemoglobin values of the control and formulated diets were within the recommended range. Evidently, diet 3 and diet 4 gave the best growth performance after the feeding trials.

Conclusion:

The haematological and biochemical indices indicate that these diets can support effective growth and development in rats, and consumption of these diets has no detrimental effects on the liver and renal function.

Determination of crop coefficient for chufa crop (Cyperus esculentus L. var. sativus Boeck.) for sustainable irrigation scheduling

Chufa is a traditional crop in L'Horta de València (Spain), a historical agricultural system that has been recognised in the register of Globally Important Agricultural Heritage Systems, managed by the Food and Agriculture Organization of the United Nations (FAO), and is one of the six protected Mediterranean and metropolitan horticultural fields as per the European Environment Agency. Chufa is a horticultural crop cultivated for its tubers. Our team has carried out different studies to improve the sustainability of chufa crop, particularly the efficiency of irrigation water use; however, the complete irrigation water requirements remain unknown. Therefore, the main aim of this study was to determine the crop coefficient values for chufa crop along its crop cycle using a smart field weighing lysimeter for three consecutive seasons and to determine its irrigation water requirements. The single crop coefficient values are 0.32, 1.40, and 0.80 for the initial stage, mid-season stage, and end of the late season stage, respectively for local conditions and 1.24 and 0.73 for mid- and late season stages, respectively for standard conditions. FAO segmented and second-order polynomial functions are presented to describe the crop coefficient evolution throughout the cycle, and could be used for irrigation scheduling and may lead to important water savings. The average seasonal net irrigation water requirement for chufa crop was approximately 640 mm, representing around 57% of the irrigation depth usually applied by chufa growers. The water savings that may be achieved by the adjustment of irrigation water with irrigation water requirements, using the crop coefficient, would improve, to a great extent, the sustainability of the L'Horta de València historical agricultural system, in view of the water scarcity resulting from climate change. This sustainable irrigation scheduling will improve the ecosystem indices, which have been altered by the application of over-irrigation, in the area.

Medicinal Plants and Bioactive Compounds for Diabetes Management: Important Advances in Drug Discovery

BACKGROUND

Diabetes is a major public health problem in the world. It affects each and every part of the human body and also leads to organ failure. Hence, great progress is made in the field of herbal medicine and diabetic research.

OBJECTIVES

Our review will focus on the effect of bioactive compounds of medicinal plants which are used to treat diabetes in India and other countries.

METHODS

Information regarding diabetes, oxidative stress, medicinal plants and bioactive compounds was collected from different search engines like Science direct, Springer, Wiley online library, Taylor and francis, Bentham Science, Pubmed and Google scholar. Data was analyzed and summarized in the review.

RESULTS

Anti-diabetic drugs that are in use have many side effects on vital organs like heart, liver, kidney and brain. There is an urgent need for alternative medicine to treat diabetes and their disorders. In India and other countries, herbal medicine was used to treat diabetes. Many herbal plants have antidiabetic effects. The plants like ginger, phyllanthus, gymnea, aswagandha, aloe, hibiscus and curcuma showed significant anti-hyperglycemic activities in experimental models and humans. The bioactive compounds like Allicin, azadirachtin, cajanin, curcumin, querceitin, gingerol possess anti-diabetic, antioxidant and other pharmacological properties. This review focuses on the role of bioactive compounds of medicinal plants in the prevention and management of diabetes.

CONCLUSION

Moreover, our review suggests that bioactive compounds have the therapeutic potential against diabetes. However, further in vitro and in vivo studies are needed to validate these findings.

Antioxidant properties, glycemic indices, and carbohydrate hydrolyzing enzymes activities of formulated ginger-based fruit drinks

The global prevalence of hyperglycemia has been attributed to unhealthy lifestyle and diet. The study assessed the antioxidant properties, glycemic indices, and carbohydrate hydrolyzing enzymes activities of ginger-based fruit drinks. Drinks prepared from blends of ginger (G), pineapple (P), and apple (A) at varied ratios-G50:P40:A10, G50:P30:A20, G50:P20:A30, G50:P10:A40, G100, and a commercial ginger drink (control) were analyzed for phenolic distribution and antioxidant properties using 2,2-diphenyl-1-picrylhydrazyl [DPPH] and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) [ABTS] radical scavenging abilities. The ferric reducing antioxidant property (FRAP), the glycemic indices and carbohydrate hydrolyzing enzymes activities were also investigated. G50:P10:A40 exhibited the highest phenolic distribution, highest DPPH● , ABTS●+ scavenging abilities as well as FRAP. All formulated ginger-based drinks exhibited low glycemic indices, the G50:P10:A40 showed the strongest inhibition against carbohydrate hydrolyzing enzymes. G50:P10:A40 blend may be suitable for the control of hyperglycemia and some degenerative conditions linked with oxidative stress. PRACTICAL APPLICATIONS: Unchecked activities of reactive oxygen species (ROS) are linked to health disorders such as diabetes mellitus, hypertension, cancer, neurodegenerative, and inflammatory diseases. A practical approach to the management of the deleterious effect of ROS is through the consumption of foods rich in nutritional antioxidants. Ginger (Zingiber officinale) is grown globally for its edible rhizome which has varied utilization in culinary and medicinal applications. Drinks produced from blends of ginger, pineapple, and apple were able to scavenge free radicals and able to exhibit hypoglycemic effects by inhibiting carbohydrate hydrolyzing enzymes. The Ginger-based fruit drinks would, therefore, be an effective functional dietary drink in the management and prevention of diabetes mellitus.

Cognitive impairment by non-insulin-dependent diabetes mellitus was attenuated by dietary supplements of marble vine (Dioclea reflexa) and plantain (Musa paradisiaca) dough meals in albino rats

This study investigates the protective effect of formulated marble vine/plantain dough meals on cognitive impairment in diabetic rats. Wistar rats were divided into eight groups (n = 6) and fed with HFD for 14 days and a single dose of streptozotocin intraperitoneally on the 14th day (except control rats). Diabetic rats were treated with formulated diets and metformin. The ameliorative effect of the formulated doughs on cerebral damage in diabetic rats with respect to weight gain/loss, glucose and insulin levels, oxidative damage, neurological dysfunction, and histological alterations were assessed. The formulated diet had high protein and fiber content values ranged from 13.00 to 25.04 g/100 g and from 5.23 to 6.20 g/100 g, respectively compared to the control. Blood glucose level was observed, thereby mitigating the cerebral oxidative damage. The diet significantly ameliorated the neurological dysfunction as adjudged by increased dopamine concentration and lowered acetylcholinesterase activity; results were also supported by the outcomes from brain histopathological study. PRACTICAL APPLICATIONS: Underutilized leguminous seeds such as marble vine seeds are known for their nutraceutical potentials due to their numerous biochemical components. The study provides preliminary information on the potential of marble vine/plantain functional dough meals in the management of neurological complications resulting from type 2 diabetes mellitus in albino rats. Generally, the formulated doughs possess neuroprotective potentials in preventing neurological complications arising from diabetes. However, the effect of marble vine-plantain dough meal in managing the brain damage should be further investigated through the clinical trials before development for pharmaceutical applications.

Hypoglycemic effect of biscuits produced from flour blends of three medicinal foods on high-fat diet-streptozotocin-induced diabetic rats

The study evaluated the hypoglycemic effect of biscuits produced from flour blends of three medicinal foods (Unripe plantain fruits, Moringa seed, and pigeon pea) on high-fat diet (HFD)/streptozotocin (STZ)-induced (HFD/STZ) diabetic rats. The formulated biscuits were produced at different proportion of the flour blends and fed to HFD-STZ-induced diabetic rats for 14 days. The result showed that the formulated biscuits caused a significant increase in pancreas, liver, and kidney antioxidant molecules, decreased the production of thiobarbituric reactive acid species (TBARS) in pancreas, liver, and kidney homogenates, and reduced pancreatic α-amylase and intestinal α-glucosidase activities as against untreated diabetic rats. In conclusion, the use of formulated biscuits from the blends of flours from unripe plantain, Moringa seed, and pigeon pea could serve as functional food toward the treatment/management of diabetes and its possible complications such as diabetes-induced liver and kidney damage. PRACTICAL APPLICATIONS: The drug use in the management of diabetes such as acarbose have been reported to have side effects, while diet therapy is gaining much interest in the management of diabetes. Hence, there is a need for diets base therapy that will not only cure diabetes, but also combat its complications. In sight of this, unripe plantain, Moringa seed, and pigeon pea flours were blended and used to produce functional biscuits for diabetic rats. The biscuit could be produced on the large scale under hygienic and regulated condition.

Bioprocessing of soybeans (Glycine max L.) by solid-state fermentation with Eurotium cristatum YL-1 improves total phenolic content, isoflavone aglycones, and antioxidant activity

In this study, soybean (Glycine max L.) was bioprocessed with fungal strain Eurotium cristatum YL-1 by using the solid-state fermentation (SSF) technique. The effect of SSF on total phenolic content (TPC), isoflavone compositions, and antioxidant activity of soybean during different fermentation periods was evaluated. Results showed that TPC and isoflavone aglycones were significantly increased, whereas glucoside isoflavones were remarkably reduced during SSF. After 15 days of SSF, the TPC, daidzein, genistein, and total aglycones of soybeans were approximately 1.9-, 10.4-, 8.4-, and 9.4-fold higher, respectively, than those of non-fermented soybeans. During SSF, β-glucosidase activity was very high, whereas α-amylase and protease activities were at moderate levels, and cellulase activity was relatively low. A highly positive correlation was found between TPC and the activities of α-amylase (correlation coefficient R² = 0.9452), β-glucosidase (R² = 0.9559), cellulase (R² = 0.9783), and protease (R² = 0.6785). Linear analysis validated that the β-glucosidase produced by E. cristatum contributed to the bioconversion of soybean isoflavone glucosides into their aglycone forms. The DPPH radical and ABTS˙⁺ scavenging activity, reducing power, and ferric reducing antioxidant power of soybeans were considerably enhanced during SSF. Principal component analysis and Pearson's correlation analysis verified that the improvement in TPC and isoflavone aglycone content during SSF was mainly responsible for the improved antioxidant capacity of soybeans. Thus, our results demonstrated that solid-state bioprocessing with E. cristatum is an effective approach for the enhancement of the TPC, isoflavone aglycones, and antioxidant capacity of soybeans. Bioprocessed soybean products might be a healthy food supplement rich in antioxidants compared with non-fermented soybean and thus could be a source of natural antioxidants.

Solid-state bioprocessing with Eurotium cristatum is an effective approach for the enhancement of total phenolic content, isoflavone aglycones, and antioxidant activity of soybeans.