COMPARISON OF THE ANTIOXIDANT AND PHYTOCHEMICAL PROPERTIES OF DAWADAWA (SUB-SAHARA AFRICA CONDIMENT) FROM MUCUNA PRURIENS L. AND PARKIA BIGLOBOSA Jacg. UNDER CONTROL CONDITION

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August – September 2018, vol. 8, no. 1
pages: 705-710
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2018.8.1.705-710
Abstract: The ethnopharmacological relevance of Mucuna pruriens (Linn) with its’ nutrients content present itself as an option in functional food. This study evaluated the antioxidant and phytochemical properties of Bacillus subtilis fermented condiment (dawadawa) from Mucuna pruriens in comparison with Parkia biglobosa using dehulled, thermally treated seeds. The phytochemicals decreased with increase in pressured cooking time; with the condiment of Parkia having higher significant difference. The total phenol, vitamin C and total flavonoid (TF) content for Mucuna (123.34 mg/g; vit C-0.72 ±0.04 mg/g; TF-22.21 ±0.23 mg/g) were significantly higher than Parkia’s. The FRAP and ABTS scavenging ability of Parkia decreased with cooking time, while that of Mucuna (34.33 ±1.49 mg/g and 98.33 ±1.39 milimol/g) was increasing. Fermented Mucuna (50.73 %) demonstrated higher ability to scavenge 1, 1- diphenyl-2-picryhydrazylradicals. Result obtained suggested that fermented Mucuna may produce valuable contribution to health as an antioxidant in comparison to fermented Parkia as nutraceutical.
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