Food Science and Technology Vol. 5(3), pp. 80 - 85
DOI: 10.13189/fst.2017.050302
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Effect of Steam Blanching and Sulphiting on the Antidiabetic Potentials of Aerial Yam (D. bulbifera) Amala Flour Fed Alloxan Induced Diabetic Rats

Chidimma Juliet Igbokwe ^1,*, Peter Isah Akubor ², Ifeoma Elizabeth Mbaeyi-Nwaoha ^1
1 Department of Food Science, University of Nigeria, Nigeria
² Department of Food Science and Technology, Federal University Wukari, Nigeria

ABSTRACT

This research work investigated the effect of processing (sulphiting and steam blanching) of aerial yam (Dioscorea bulbifera) amala flour on the hypoglycemic and hypolipidemic properties of alloxan induced diabetic rats. Yellow fleshed Dioscorea bulbifera bulbs were processed by sulphiting for 30 minutes and steam blanching for 10 minutes. The unprocessed sample served as control. The flours were used to make stiff doughs which were dried and used to feed alloxan induced diabetic rats. The hypoglycemic and hypolipidemic properties of the flours as well as some biochemical indices of the rats were studied. The LD50 of the samples was determined using acute toxicity study. Diabetic rats fed sulphited, steam blanched and untreated Dioscorea bulbifera flours had significantly (p>0.05) reduced fasting blood glucose level which decreased from 385 to 75.67 mg/dl, 654.33 to 80.00 mg/dl and 616.67 to 86.00 mg/dl, respectively. Diabetic rats fed untreated, steam blanched and sulphited Dioscorea bulbifera flours had significantly (p<0.05) reduced serum cholesterol (4.73, 4.66 and 4.43 mmol/L), low density lipoprotein (2.80, 2.70 and 2.33 mmol/L) and triacylglycerol (1.43, 1.41 and 1.42 mmol/L) respectively compared to the diabetic control. Diabetic rats fed steam blanched and untreated Dioscorea bulbifera flour had reduced alkaline phosphatase (75.00 and 81.33 IU/L), aminotransaminase (39.00 and 44.00 IU/L), creatinine (4.37 and 115.67 mg/dl) and urea (2.23 and 62.00 mg/dl) respectively. However, diabetic rats fed sulphited Dioscorea bulbifera flour had increased alkaline phosphatase (88.00 IU/L), aminotransaminase (53.66 IU/L), creatinine (7.57 mg/dl) and urea (207.67 mg/dl) relative to diabetic control. Steam blanched and sulphited Dioscorea bulbifera showed significant hypoglycaemic effect while the sulphited sample showed an adverse effect on the liver and kidney.

KEYWORDS
Dioscorea bulbifera, Hypoglycemic, Hypolipidemic, Diabetes, Sulphiting and Steam Blanching

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Chidimma Juliet Igbokwe , Peter Isah Akubor , Ifeoma Elizabeth Mbaeyi-Nwaoha , "Effect of Steam Blanching and Sulphiting on the Antidiabetic Potentials of Aerial Yam (D. bulbifera) Amala Flour Fed Alloxan Induced Diabetic Rats," Food Science and Technology, Vol. 5, No. 3, pp. 80 - 85, 2017. DOI: 10.13189/fst.2017.050302.

(b). APA Format:
Chidimma Juliet Igbokwe , Peter Isah Akubor , Ifeoma Elizabeth Mbaeyi-Nwaoha (2017). Effect of Steam Blanching and Sulphiting on the Antidiabetic Potentials of Aerial Yam (D. bulbifera) Amala Flour Fed Alloxan Induced Diabetic Rats. Food Science and Technology, 5(3), 80 - 85. DOI: 10.13189/fst.2017.050302.