Quality Assessment, Antioxidant and Antidiabetic Potentials of Crackers Produced from Flour Mix of High-Quality Cassava and Mango Seed
Alabi, A. O. *
Department of Food Science and Technology, The Oke-Ogun Polytechnic Saki, Oyo State, Nigeria.
Adeoti, O.A.
Department of Food Science and Technology, The Oke-Ogun Polytechnic Saki, Oyo State, Nigeria.
Adebayo-Alabi, I.B.
Department of Food Science and Biotechnology, Teesside University, Middlesbrough, United Kingdom.
Elutilo, O.O
Department of Food Science and Technology, The Oke-Ogun Polytechnic Saki, Oyo State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This study explores the potentials of incorporating various mix of High-Quality Cassava Flour (HQCF) and Mango Seed Flour (MSF) as partial replacements for wheat flour (WHTF) in making cracker, with the objective of enhancing nutritional quality, offering functional properties, assessing sensory quality, consumer acceptability and supporting sustainable agriculture. Seven composite blends were created using varying ratios of HQCF, WHTF, and MSF (100:0:0, 85:10:5, 80:10:10, 75:10:15, 70:10:20, 65:10:25) along with a control of 100% WHTF. The nutritional analysis revealed significant improvements in protein (2.32–7.03%), fat (1.24–19.83%), crude fibre (0.45–1.02%), carbohydrate (61.84–73.99%), sodium (3.70-7.85mg/100 g) and magnesium (0.04-6.06 mg/100 g) content in the produced crackers compared to crackers from traditional wheat flour. Moreover, the antioxidant properties, including phenolic content and enhanced DPPH radical scavenging with ferric reducing power of the aqueous extract of the produced crackers, were observed to increase with higher addition of MSF. These findings suggest a strong potential for these composite flours in addressing health concerns related to oxidative stress and inflammation.
The most notable result was the significant α-amylase inhibitory activity (5.73–66.01%), which was higher than that of conventional wheat-based crackers. This suggests that these composite flour crackers could offer a functional alternative for individuals managing type-2 diabetes by aiding in glycaemic control. Sensory evaluation confirmed that the enriched crackers maintained desirable taste, aroma and overall acceptability, making them a viable option for consumers.
These findings emphasize the promise of these innovative formulations as functional foods that not only support public health but also foster sustainable agricultural practices, enhancing both nutritional value and local economic growth.
Keywords: High-quality cassava flour, mango seed flour, wheat flour, diabetes management, α-amylase inhibition, functional food