ANTIHYPERTENSIVE, ANTIOXIDATIVE AND FUNCTIONAL PROPERTIES OF WHEAT-BASED FLOUR AND CAKE SUBSTITUTED WITH AFRICAN OIL BEAN AND Moringa SEEDS

Abstract

This study investigated the production of cake from whole wheat flour supplemented and enriched with Moringa seed and African oil bean seed flours. The experimental design was carried out using optimal mixture design of response surface methodology. The independent variables were: wheat flour (50 – 90 %), Moringa seed (5 – 25 %) and African oil bean seed (5 – 25 %) while the dependent variables were the proximate and mineral composition. Best three (3) blends from the optimization were analysed for functional, pasting, antioxidant, and anti-nutritional properties along with 100 % wheat flour as control after which the best of three blends was selected and used to prepare cake. The angiotensin-1 converting enzyme inhibitory activity of the cake was evaluated while both composite and 100 % wheat cakes were analysed for their physical and chemical properties alongside sensory evaluation. The results showed that protein content of the composite flours ranged from 22.56 – 30.11 %. The results of mineral composition were: zinc (0.80 – 9.50 mg/100g), iron (0.70 – 3.60 mg/100g), calcium (11.30 – 24.20 mg/100g), magnesium (11.90 – 13.70 mg/100g), sodium (3.00 – 21.00 mg/100g), potassium (59.00 – 203.00 mg/100g) and phosphorus (130.20 -315.10 mg/100g). The best three blends of choice were ABC15 – 90 %Wheat/5 %Moringa seed/5 %African oil bean seed, ABC1 – 81.20 %Wheat/8.68 %Moringa seed/10.12 % African oil bean seed and ABC11 – 50 %Wheat/25 %Moringa seed/25 %African oil bean seed. Sample ABC 1 had the lowest anti-nutritional properties (tannin - 0.68 mg/g, oxalate – 1.08 mg/g and phytate – 5.71 mg/g). The antioxidant properties of the composite flours and 100 % wheat flour were significantly (p≤0.05) different as sample ABC 11 (flavonoid – 4.61 mg/g, phenol – 5.05 mg/g, DPPH – 48.68 % and ABTS – 19.45mol/g) had the highest values. The functional properties of the composite flours ranged from 1.1. – 1.30 ml/g water absorption capacity, 0.90 – 1.40 ml/g oil absorption capacity, bulk density of 0.63 – 0.72, foam capacity of 7.69 – 9.62 % and a range of 5.66 – 5.79 % foam