Assessment of Phytochemicals, Antinutritional Compositions and Antioxidant activity of Added Sugar Free Bread Made with Provitamin A-Enriched Cassava/WheatComposite Flour
DOI:
https://doi.org/10.54536/ajmhc.v1i1.7193Keywords:
Antioxidants, Beta Cells Dysfunction, Diabetes Mellitus, Oxidative Stress, Vitamin A CassavaAbstract
Oxidative stress is a major contributing factor in cellular dysfunction triggering the initiation of chronic diseases such as diabetes and cancer. This study investigated the antinutritional compositions and in vitro antioxidative effects of milk flavored bread baked using vitamin A-biofortified cassava flour (CAF)/wheat (WTF) composite flour. The improved yellow provitamin A-biofortified cassava variant (IBA154810) were collected from International Institute of Tropical Agriculture (IITA) Nigeria. The tubers were processed into fine flour. Wheat flour was replaced with the gluten-free cassava flour to produced bread samples in ratio CAF/WTF: 0/100, 20/80, 40/60, 80/20 and 100/0. Phytochemical screenings of composite flour breads revealed the presence of alkaloids; oxalate Saponins, Flavonoids, tannin, and phytate. The antinutritional compositions of the composite breads were low and may not warrant any significant toxicological concern. The Phytate/Fe (0.38±0.05 - 0.98±0.05), Phytate/Zn (0.23±0.04 - 0.75±0.05), Phytate/Ca (0.00±0.00 - 0.02±0.00), and [Ca][Phytate]/Zn (0.26±0.05 - 0.65±0.04) molar ratios indicated good minerals bioavailability. Total β-carotenoids (RAE)µg/g ranged between (0.05±0.01 - 2.78±0.10). Bread samples antioxidant activity against ABTS, DPPH, NO and OH free radicals ranged from (3.04-9.94 mMTE/100g), (36.40-60.63%), (37.71-58.69%) and (56.78-71.09%). The total phenol (19.96±0.05 - 38.21±0.02mgGAE/g), total flavonoids (0.25±0.03 - 4.88±0.16) , FRAP (5.10±0.03 - 6.69±0.00AAE/g) and Fe2+ Chelation ability (14.85±0.08 - 52.18±0.11%) of the bread samples increases with CAF substitution. The results revealed that the provitamin A-enriched composite bread samples possess good antioxidant activities which could help the body neutralize harmful free radicals, reduce oxidative stress and minimize the risk of developing diabetes and other chronic diseases.
Downloads
References
Amisten, S., Al-Amily, I. M., Soni, A., Hawkes, R., Atanes, P., Persaud, S. J., Rorsman, P., & Salehi, A. (2017). Anti-diabetic action of all-trans retinoic acid and the orphan G protein-coupled receptor GPRC5C in pancreatic β-cells. Endocrine Journal, 64(3), 325–333. https://doi.org/10.1507/endocrj.EJ16-0338
Adamczyk, B., Simon, J., Kitunen, V., Adamczyk, S., & Smolander, A. (2017). Tannins and their complex interaction with different organic nitrogen compounds and enzymes: Old paradigms versus recent advances. ChemistryOpen, 6(5), 610–614. https://doi.org/10.1002/open.201700113
Adefegha, S. A. (2018). Functional foods and nutraceuticals as dietary intervention in chronic diseases; novel perspectives for health promotion and disease prevention. Journal of Dietary Supplements, 15(6), 977-1009. https://doi.org/10.1080/19390211.2017.1401573
Ages, V. V., Tarwardi, K. V., & Chiplonkar, S. A. (1999). Phytate degradation during traditional cooking: Significance of the phytic acid profile in cereal-based vegetarian meals. Journal of Food Composition and Analysis, 12, 161-167. https://doi.org/10.1006/jfca.1999.0826
Alía, M., Horcajo, C., Bravo, L., & Goya, L. (2003). Effect of grape antioxidant dietary fiber on the total antioxidant capacity and the activity of liver antioxidant enzymes in rats. Nutrition Research, 23(9), 1251–1267. https://doi.org/10.1016/S0271-5317(03)00131-3
Amić, D., Davidović-Amić, D., Bešlo, D., & Trinajstić, N. (2003). Structure–radical scavenging activity relationship of flavonoids. Croatica Chemica Acta, 76(1), 55–61.
Amira, R., Samy, A., Abeer, A., Ahmed, H., & Tarek, M. (2017). Saponins and their potential role in diabetes mellitus. Research Centre for Biochemistry and Molecular Biology Review, 2(5), 1–5.
Amoo, I. A., Ademola, O. O., Amoo, B. A., Ajayi, M. G., & Agboade, W. G. (2025). Assessment of chemical potentials in three different types of legumes for managing diabetics. International Journal of Research and Innovation in Applied Science. https://doi.org/10.51584/IJRIAS
Amoo, I. A., Balogun, T. M., Ibeto, A. U., & Adeboye, O. O. (2023). Phytochemical, antioxidants and glycemic index assessment of Lablab purpureus (lablab bean) and Phaseolus lunatus (lima bean) seeds. Asian Journal of Chemical Research, 13(1), 54–63. https://doi.org/10.9734/ajacr/2023/v13i1237
Aniszewski, T. (2015). Alkaloids: Chemistry, biology, ecology, and applications (Vol. 1). Elsevier Science.
Association of Official Analytical Chemists. (2012). Official methods of analysis (18th ed.). AOAC International.
Awoyale, W., Abass, A. B., & Maziya-Dixon, B. (2018). Retention of pro-vitamin A carotenoid in composite bread baked with high-quality cassava flour from yellow-fleshed cassava root. Functional Foods in Health and Disease, 8(9), 438–446. https://doi.org/10.31989/ffhd.v8i9.534
Ayoade, G. W., Amoo, I. A., & Agbolahan, A. E. (2015). Phytochemical composition and antioxidative potential of purple canary. The Pharma Innovation Journal, 4(1), 49–52.
Badawi, A., Klip, A., Haddad, P., Cole, D. E. C., Bailo, B. G., El-Sohemy, A., & Karmali, M. (2010). Type 2 diabetes and inflammation: Prospects for biomarkers of risk and nutritional intervention. Diabetes, Metabolic Syndrome and Obesity: Targets and Therapy, 3, 173–186. https://doi.org/10.2147/DMSO.S9089
Bahadoran, Z., Mirmiran, P., & Azizi, F. (2013). Dietary polyphenols as potential nutraceuticals in management of diabetes: A review. Journal of Diabetes & Metabolic Disorders, 12, Article 43. https://doi.org/10.1186/2251-6581-12-43
Bao, J., Cai, Y., Sun, M., Wang, G., & Corke, H. (2005). Anthocyanins, flavonoids, and free radical scavenging activity of Myrica rubra extracts and their color properties and stability. Journal of Agricultural and Food Chemistry, 53(6), 2327–2332. https://doi.org/10.1021/jf048312z
Bohn, T. (2017). Carotenoids, chronic disease prevention and dietary recommendations. International Journal for Vitamin and Nutrition Research, 87(3–4), 121–130. https://doi.org/10.1024/0300-9831/a000525
Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT – Food Science and Technology, 28(1), 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
Caturano, A., D’Angelo, M., Mormone, A., Russo, V., Mollica, M. P., Salvatore, T., Galiero, R., Rinaldi, L., Vetrano, E., Marfella, R., et al. (2023). Oxidative stress in type 2 diabetes: Impacts from pathogenesis to lifestyle modifications. Current Issues in Molecular Biology, 45, 6651–6666. https://doi.org/10.3390/cimb45080420
Chaudhary, N., & Tyagi, N. (2018). Diabetes mellitus: An overview. International Journal of Research and Development in Pharmacy & Life Sciences, 7(4), 3023–3026. https://doi.org/10.13040/IJRDPL.2278-0238
Chikezie, P. C., Agomuo, E. N., & Amadi, B. A. (2008). Biochemistry: Practical/research method: A fundamental approach (Vol. 2, pp. 51–53). Megasoft Publishers.
Coker, O. A., Adigbo, S. O., Odueme, P. U., Odedina, J. N., Afolabi, C. G., Fabunmi, T. O., Owolabi, L. O., & Coker, T. A. (2023). Can the inherent antioxidant in yellow-fleshed cassava varieties (Manihot esculenta Crantz) and fertilizer application suppress root rot? Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 71(14). https://doi.org/10.11118/actaun.2023.014
Chung, S. K., Osawa, T., & Kawakishi, S. (1997). Hydroxyl radical scavenging effects of spices and scavengers from brown mustard (Brassica nigra). Bioscience, Biotechnology, and Biochemistry, 61, 118–123. https://doi.org/10.1271/bbb.61.118
Darenskaya, M. A., Kolesnikova, L. I., & Kolesnikov, S. I. (2021). Oxidative stress: Pathogenetic role in diabetes mellitus and its complications and therapeutic approaches to correction. Bulletin of Experimental Biology and Medicine, 171, 179–189. https://doi.org/10.1007/s10517-021-05191-7
Dinis, T. C. P., Madeira, V. M. C., & Almeida, L. M. (1994). Action of phenolic derivatives (acetaminophen, salicylate and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Archives of Biochemistry and Biophysics, 315(1), 161–169. https://doi.org/10.1006/abbi.1994.1485
Droppelmann, K., Günther, P., Kamm, F., Rippke, U., Voigt, C., & Walenda, B. (2018). Cassava, the 21st century crop for smallholders? Humboldt-Universität zu Berlin.
Eleazu, O. C., Eleazu, K. C., & Kolawole, S. (2014). Use of indigenous technology for the production of high-quality cassava flour with similar food qualities as wheat flour. Acta Scientiarum Polonorum Technologia Alimentaria, 13, 249–256. https://doi.org/10.17306/J.AFS.2014.3.3
Food and Agriculture Organization of the United Nations & World Health Organization. (2005). Codex standard for sweet cassava (Codex Standard 238-2003). FAO.
Ferguson, E. L., Gibson, R. S., Thompson, L. U., Ounpuu, S., & Berry, M. (1988). Phytate, zinc, and calcium contents of 30 East African foods and their calculated phytate:Zn, Ca:phytate, and [Ca][phytate]/[Zn] molar ratios. Journal of Food Composition and Analysis, 1(4), 316–325. https://doi.org/10.1016/0889-1575(88)90031-2
Foote, C. S., Chang, Y. C., & Denny, R. W. (1970). Chemistry of singlet oxygen X. Carotenoid quenching parallels biological protection. Journal of the American Chemical Society, 92, 5216–5218. https://doi.org/10.1021/ja00720a036
Forman, H. J., & Zhang, H. (2021). Targeting oxidative stress in disease: Promise and limitations of antioxidant therapy. Nature Reviews Drug Discovery, 20, 689–709. https://doi.org/10.1038/s41573-021-00233-1
Fu, B. X., Chiremba, C., Pozniak, C. J., Wang, K., & Nam, S. (2017). Total phenolic and yellow pigment contents and antioxidant activities of durum wheat milling fractions. Antioxidants, 6(4), 78. https://doi.org/10.3390/antiox6040078
Gemede, H. F. (2020). Nutritional and antinutritional evaluation of complementary foods formulated from maize, pea, and anchote flours. Food Science & Nutrition, 8, 2156–2164. https://doi.org/10.1002/fsn3.1516
Gong, L., Feng, D., Wang, T., Ren, Y., Liu, Y., & Wang, J. (2020). Inhibitors of α-amylase and α-glucosidase: Potential linkage for whole cereal foods on prevention of hyperglycemia. Food Science & Nutrition, 8(12), 6320–6337. https://doi.org/10.1002/fsn3.1987
Gordon, M. H., & Hudson, B. J. F. (1990). Food antioxidants. Elsevier.
Grases, F., Prieto, R. M., & Costa-Bauzá, A. (2017). Dietary phytate and interactions with mineral nutrients. In Clinical aspects of natural and added phosphorus in foods (pp. 175–183). Springer. https://doi.org/10.1186/s43014-020-0020-5
Halliwell, B., & Gutteridge, J. M. C. (1989). Free radicals in biology and medicine (2nd ed., pp. 188–276). Clarendon Press.
Halliwell, B., & Gutteridge, J. M. C. (1999). Free radicals in biology and medicine (3rd ed., pp. 146–155). Oxford University Press.
Ibrahim, D. F., Hassan, A. S., Sani, A., Zakariyya, A., Shema, F. B., Zubair, R. U., & Riruwai, G. Y. (2023). Effect of aqueous stem bark extract of Parkia biglobosa on the histological morphology of liver of adult Wistar rats. American Journal of Medical Sciences and Innovation, 2(1), 13–20. https://doi.org/10.54536/ajmsi.v2i1.1130
Ilona, P., Bouis, H. E., Palenberg, M., Moursi, M., & Oparinde, A. (2017). Vitamin A cassava in Nigeria: Crop development and delivery. African Journal of Food, Agriculture, Nutrition and Development, 17(2), 12000–12025. https://doi.org/10.18697/ajfand.78.HarvestPlus09
International Diabetes Federation. (2021). IDF diabetes atlas (10th ed.). International Diabetes Federation.
Juan, X., Shubing, C., & Qiuhui, H. (2005). Antioxidant activity of brown pigment and extracts from black sesame seed (Sesamum indicum L.). Food Chemistry, 91, 79–83. https://doi.org/10.1016/j.foodchem.2004.05.051
Khalique, A., Mohammed, A. K., Al-Khadran, N. M., Gharaibeh, M. A., Abu-Gharbieh, E., El-Huneidi, W., Sulaiman, N., & Taneera, J. (2022). Reduced retinoic acid receptor beta (RARβ) affects pancreatic β-cell physiology. Biology, 11, 1072. https://doi.org/10.3390/biology11071072
Ma, Q. (2013). Role of Nrf2 in oxidative stress and toxicity. Annual Review of Pharmacology and Toxicology, 53, 401–426. https://doi.org/10.1146/annurev-pharmtox-011112-140320
Maldonado, E., Morales-Pison, S., Urbina, F., & Solari, A. (2023). Aging hallmarks and the role of oxidative stress. Antioxidants, 12, 651. https://doi.org/10.3390/antiox12030651
Marcocci, I., Maguire, J. J., Droy-Lefaiz, M. T., & Packer, L. (1994). The nitric oxide scavenging properties of Ginkgo biloba extract. Biochemical and Biophysical Research Communications, 201(2), 748–755. https://doi.org/10.1006/bbrc.1994.1764
Marker, A. O. S., & Goodchild, A. V. (1996). Quantification of tannins: A laboratory manual. International Center for Agricultural Research in the Dry Areas.
Miao, L., & St. Clair, D. K. (2009). Regulation of superoxide dismutase genes: Implications in disease. Free Radical Biology and Medicine, 47, 344–356. https://doi.org/10.1016/j.freeradbiomed.2009.05.018
Moskovitz, J., Yim, K. A., & Choke, P. B. (2002). Free radicals and disease. Archives of Biochemistry and Biophysics, 397, 354–359. https://doi.org/10.1006/abbi.2001.2692
Nwajiuba, G. N., Alamu, E. O., Sanusi, R. A., & Maziya-Dixon, B. (2023). Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices. CYTA – Journal of Food, 21(1), 20–30. https://doi.org/10.1080/19476337.2022.2152873
Norhaizan, M. E., & Nor Faizadatul Ain, A. W. (2009). Determination of phytate, iron, zinc, calcium contents and their molar ratios in commonly consumed raw and prepared food in Malaysia. Malaysian Journal of Nutrition, 15(2), 213–222.
Osman, A. A. M., Seres-Bokor, A., & Ducza, E. (2025). Diabetes mellitus therapy in the light of oxidative stress and cardiovascular complications. Journal of Diabetes and Its Complications, 39, 108941. https://doi.org/10.1016/j.jdiacomp.2024.108941
Oboh, G., & Amusan, T. V. (2009). Nutritive value and antioxidant properties of cereals gruels produced from fermented maize and sorghum. Food Biotechnology, 23, 17-31. https://doi.org/10.1080/08905430802671899
Oguntuase Samuel Oladeji., Amoo, Isiaka Adekunle., Oboh Ganiyu and Oshodi Augustine Aladesanmi (2019). Chemical Composition and Sensory Attributes of Bambara Groundnut-Orange Peel-Wheat Flour Blend Breads. Journal of ChemResearch 1(2), 265-276
Oguntuase, S. O., Ijarotimi, O. S., Oluwajuyitan, T. D., & Oboh, G. (2022). Nutritional, antioxidant, carbohydrate hydrolyzing enzyme inhibitory activities, and glyceamic index of wheat bread as influence by bambara groundnut substitution. SN Applied Sciences, 4(4), 1-16. https://doi.org/10.1007/s42452-022-05018-8
Okwu, D. E. (2004). Phytochemicals and vitamin content of indigenous species of South Eastern Nigeria. Journal of Sustainable Agriculture and Environment, 6, 30–34.
Ola, F. L., & Oboh, G. (2000). Anti-nutritional factors in nutritional quality of plant foods. Journal of Technology, 4, 1–3.
Ologho, A., Fietuga, R. L., & Tewe, O. (2000). The cyanogenic content of raw and processed lima bean varieties. Food Chemistry, 13, 117–128. https://doi.org/10.1016/0308-8146(84)90066-9
Pacher, P., Beckman, J. S., & Liaudet, L. (2007). Nitric oxide and peroxynitrite in health and disease. Physiological Reviews, 87, 315–424. https://doi.org/10.1152/physrev.00029.2006
Palozza, P., & Krinsky, N. I. (1992). Antioxidant effects of carotenoids in vivo and in vitro: An overview. Methods in Enzymology, 213, 403–420. https://doi.org/10.1016/0076-6879(92)13142-K
Perez, J. T. V., Perez, L. J. F. N., Padroncillo, F. J. A., Parreño, K. A. V., Policarpio, M. A. J., Porras, A. R. B., Salamat, A. A. S., Sararaña, R. J. S., Secapuri, L. J. C., Tacluyan, A. M. H. T., Tosoc, D. D. G., Vito, J. B. Jr., Perez, J. G. Jr., Palmos, R. J., Salanio, R., Leong-On, & Ma. S. G. (2025). Antioxidant activities of selected milk teas and fruit teas using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. American Journal of Life Science and Innovation, 4. https://doi.org/10.54536/ajlsi.v4i2.5050
Pulido, R., Bravo, L., & Saura-Calixto, F. (2000). Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. Journal of Agricultural and Food Chemistry, 48, 3396–3402. https://doi.org/10.1021/jf9913458
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9–10), 1231–1237. https://doi.org/10.1016/S0891-5849(98)00315-3
Saeedi, P., Petersohn, I., Salpea, P., Malanda, B., Karuranga, S., Unwin, N., Colagiuri, S., Guariguata, L., Motala, A. A., Ogurtsova, K., et al. (2019). Global and regional diabetes prevalence estimates for 2019 and projections for 2030 and 2045: Results from the International Diabetes Federation Diabetes Atlas, 9th edition. Diabetes Research and Clinical Practice, 157, 107843. https://doi.org/10.1016/j.diabres.2019.107843
Saisho, Y. (2020). An emerging new concept for the management of type 2 diabetes with a paradigm shift from the glucose-centric to β-cell-centric concept of diabetes—An Asian perspective. Expert Opinion on Pharmacotherapy, 21(13), 1565–1577. https://doi.org/10.1080/14656566.2020.1776262
Samtiya, M., Aluko, R. E., & Dhewa, T. (2020). Plant food antinutritional factors and their reduction strategies: An overview. Food Production, Processing and Nutrition, 2, Article 6. https://doi.org/10.1186/s43014-020-0020-5
Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent. In P. Lester (Ed.), Methods in Enzymology (Vol. 299, pp. 152–178). Academic Press. https://doi.org/10.1016/S0076-6879(99)99017-1
Trease, G. E., & Evans, W. C. (1989). Pharmacognosy (2nd ed., pp. 774–784). Braillier Tiridel & Macmillan Publishers.
Udensi, J., Loskutova, E., Loughman, J., & Byrne, H. J. (2022). Quantitative Raman analysis of carotenoid protein complexes in aqueous solution. Molecules, 27, 4724. https://doi.org/10.3390/molecules27154724
Vilchis-Landeros, M. M., Vázquez-Meza, H., Vázquez-Carrada, M., Uribe-Ramírez, D., & Matuz-Mares, D. (2024). Antioxidant enzymes and their potential use in breast cancer treatment. International Journal of Molecular Sciences, 25, 5675. https://doi.org/10.3390/ijms25115675
Walter, H. L., Fanny, L., Charles, C., & Christian, R. (2002). Minerals and phytic acid interaction: Is it a real problem for human nutrition? International Journal of Food Science & Technology, 37, 727–739. https://doi.org/10.1046/j.1365-2621.2002.00618.x
Young, A. J., & Lowe, G. L. (2018). Carotenoids—Antioxidant properties. Antioxidants, 7(2), 28. https://doi.org/10.3390/antiox7020028
Yousef, H., Khandoker, A. H., Feng, S. F., Helf, C., & Jelinek, H. F. (2023). Inflammation, oxidative stress and mitochondrial dysfunction in the progression of type II diabetes mellitus with coexisting hypertension. Frontiers in Endocrinology, 14, 1173402. https://doi.org/10.3389/fendo.2023.1173402
Zhou, Y., Wang, H., Zhou, J., Qiu, S., Cai, T., Li, H., Shen, Z., Hu, Y., Ding, B., Luo, M., & Huang, R. (2021). Vitamin A and its multi-effects on pancreas: Recent advances and prospects. Frontiers in Endocrinology, 12, 620941. https://doi.org/10.3389/fendo.2021.620941
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Josephine Odunayo Ilade, Amoo Isiaka Adekunle, Ganiyu Oboh, Stephen Adeniyi Adefegha (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
