Food Science and Technology Vol. 12(1), pp. 81 - 93
DOI: 10.13189/fst.2024.120107
Reprint (PDF) (527Kb)

Antioxidant and Antidiabetic Potential of Fermented Horse Gram and the Sensory Potential as a Reduced-sodium Paste

Wan Xin Tan ¹, Li Choo Chong ^2,*
1 School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, Malaysia
² School of Food Studies & Gastronomy, Faculty of Social Sciences and Leisure Management, Taylor's University, Malaysia

ABSTRACT

Hypertension and diabetes are diseases that interrelate which can increase the risk of cardiovascular diseases and one way to combat this issue is to reduce sodium intake. Raw horse gram has demonstrated comparable antioxidative and antidiabetic properties with soybean-fermented products which led to the utilization of horse gram to produce a fermented reduced-sodium functional food. Horse gram was fermented with Aspergillus oryzae, and a total of 5 samples containing sodium contents of 9% to 10.5% with a control of 11.7% were prepared. Next, sensory testing was conducted, and the most accepted sample was used for comparison with raw horse gram to determine changes in total phenolic content, antioxidant, and antidiabetic activity. A comparison of the fermented sample with raw horse gram observed that there was an improvement in polyphenol content, ABTS, DPPH activity, α-amylase, and α-glucosidase inhibition activity. The sensory results showed that Sample 1 with 10.5% sodium content had the highest acceptance and overall liking score above 5, suggesting that consumers can accept the sodium reduction. Raw horse gram exhibited good health properties which were enhanced by fermentation processing, and consumers were able to accept a reduced sodium product which encourages further analysis of other health benefits that horse gram can provide and development of other food products.

KEYWORDS
Horse Gram, Fermentation, Antioxidant, Antidiabetic

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Wan Xin Tan , Li Choo Chong , "Antioxidant and Antidiabetic Potential of Fermented Horse Gram and the Sensory Potential as a Reduced-sodium Paste," Food Science and Technology, Vol. 12, No. 1, pp. 81 - 93, 2024. DOI: 10.13189/fst.2024.120107.

(b). APA Format:
Wan Xin Tan , Li Choo Chong (2024). Antioxidant and Antidiabetic Potential of Fermented Horse Gram and the Sensory Potential as a Reduced-sodium Paste. Food Science and Technology, 12(1), 81 - 93. DOI: 10.13189/fst.2024.120107.