EVALUATION OF NUTRITIONAL, ANTIOXIDANT AND ANTI-DIABETIC PROPERTIES OF COOKIES FROM WHEAT, PEARL MILLET AND BAMBARA GROUNDNUT FLOUR BLENDS
Abstract
ABSTRACT
Cookies are widely favoured bakery products due to their convenience and ready-to-eat nature. Growing consumer interest in healthier and functional snacks presents opportunities for innovation within the baking industry. This study evaluated the nutritional composition, antioxidant activities, and antidiabetic potential of cookies formulated from composite blends of Wheat, Pearl millet, and Bambara groundnut flours.
Three blend ratios were tested: CFB1 (50% wheat, 40% pearl millet, 10% Bambara groundnut), CFB2 (50% wheat, 30% pearl millet, 20% Bambara groundnut), and CFB3 (50% wheat, 20% pearl millet, 30% Bambara groundnut). Cookies made from 100% wheat flour served as the control (CWF). Analyses included proximate composition, mineral and phytochemical content, antioxidant activities (DPPH-2,2-Diphenyl-1-Picrylhydrazyl; ABTS-2,2-Azino-Bis-3-Ethylbenzothiazoline Assay and FRAP- Ferric Reducing Antioxidant Power Assay), enzyme inhibition (α-amylase and α-glucosidase), and sensory evaluation.
Results showed that the composite cookies had significantly (p < 0.05) higher protein (10.47–11.04%), fibre (1.00–1.50%), and phenolic content (12.55–19.90 mg/g) compared to the control (10.40% protein, 0.17% fibre, 12.55 mg/g phenols. CFB1 and CFB2 exhibited the highest DPPH (87.40%) and ABTS (82.11%) radical scavenging activities, surpassing those of CWF (71.59% and 57.78%, respectively). FRAP- assay results further indicated superior reducing power in the blends (0.38 mg AAE/g in CFB1 vs. 0.28 mg AAE/g in CWF). Enzyme inhibition analysis revealed significantly greater inhibition of α-amylase and α-glucosidase in the composite cookies, particularly CFB1, suggesting potential for managing postprandial blood glucose levels. Sensory scores across the composite variants ranged from 5.45 to 5.80, indicating general acceptability, albeit slightly lower than the control (7.50).
These findings demonstrate that cookies enriched with Pearl millet and Bambara groundnut flours provide enhanced nutritional, antioxidant, and antidiabetic benefits without significantly compromising taste, highlighting their potential as functional snacks for health-conscious consumers and individuals with diet-related conditions.
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