Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats

Oluwajuyitan, Timilehin David; Ijarotimi, Oluwole Steve; Fagbemi, Tayo Nathaniel

doi:10.1186/s40816-021-00327-8

Clinical Phytoscience

International Journal of Phytomedicine and Phytotherapy

Table 1 Proximate composition (g/100 g DM), energy value (Kcal/100 g) and minerals (mg/100 g) of plantain, soycake, rice-bran and oat-bran flour blends and control samples

From: Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats

Samples	100% Plantain	PSC	PSR	PSO	PSRO	Cerolina	*Ref.
Moisture	5.10 ± 0.04^d	5.20 ± 0.02^c	5.10 ± 0.03^d	5.30 ± 0.02^b	5.50 ± 0.05^a	5.60 ± 0.04^a	< 10
Ash	2.00 ± 0.02^e	3.50 ± 0.01^c	4.40 ± 0.05^a	3.00 ± 0.06^d	4.00 ± 0.03^b	2.00 ± 0.04^e	< 3
Fat	2.00 ± 0.02^f	5.00 ± 0.01^e	6.09 ± 0.03^d	6.29 ± 0.05^c	6.87 ± 0.03^b	8.67 ± 0.04^a	10–25
Fibre	1.33 ± 0.02^f	2.20 ± 0.04^e	5.69 ± 0.03^a	3.19 ± 0.04^d	4.97 ± 0.09^b	3.55 ± 0.06^c	< 5
Protein	5.69 ± 0.09^f	16.44 ± 0.04^e	16.52 ± 0.06^d	19.43 ± 0.07^b	19.59 ± 0.04^a	18.01 ± 0.05^c	> 16
Carbohydrates	83.88 ± 0.09^a	67.66 ± 0.04^b	62.20 ± 0.05^c	62.79 ± 0.07^c	59.07 ± 0.03^d	62.17 ± 0.08^c	64
Energy	376.28 ± 0.17^d	381.40 ± 0.21^c	369.69 ± 0.15^e	385.49 ± 0.23^b	376.47 ± 0.10^d	398.75 ± 0.24^a	400–425
Minerals
Ca	2.32 ± 0.00^d	2.41 ± 0.01^c	2.24 ± 0.01^e	3.27 ± 0.00^b	4.33 ± 0.01^a	2.38 ± 0.01^c	500
Mg	2.47 ± 0.00^e	2.54 ± 0.01^d	2.67 ± 0.01^c	2.85 ± 0.01^b	3.54 ± 0.01^a	2.40 ± 0.01^f	76
P	7.43 ± 0.01^f	24.37 ± 0.01^d	26.27 ± 0.01^c	33.36 ± 0.00^a	29.35 ± 0.01^b	17.31 ± 0.00^e	456
K	8.51 ± 0.01^e	9.15 ± 0.01^d	9.64 ± 0.01^c	10.12 ± 0.01^b	14.82 ± 0.01^a	7.38 ± 0.00^f	516
Na	4.27 ± 0.00^d	4.53 ± 0.01^c	4.59 ± 0.01^b	4.57 ± 0.00^b	4.66 ± 0.01^a	3.71 ± 0.00^e	296
Fe	2.16 ± 0.00^e	2.34 ± 0.01^d	2.83 ± 0.01^b	2.83 ± 0.00^b	2.95 ± 0.01^a	2.53 ± 0.01^c	16
Zn	2.64 ± 0.00^c	1.53 ± 0.01^f	2.38 ± 0.01^e	2.74 ± 0.01^b	2.84 ± 0.01^a	2.56 ± 0.01^d	3.20
Cu	0.09 ± 0.01^bc	0.12 ± 0.00^b	0.10 ± 0.01^b	0.15 ± 0.01^a	0.16 ± 0.01^a	0.09 ± 0.01^bc	0.89
Mn	0.19 ± 0.00^d	0.24 ± 0.00^c	0.31 ± 0.01^a	0.27 ± 0.01^b	0.29 ± 0.01^ab	0.16 ± 0.01^e	1.50
Na/K	0.50^a	0.49^a	0.48^a	0.45^b	0.31^c	0.50^a	< 1.00
Ca/P	0.31^a	0.10^c	0.09^c	0.10^c	0.15^b	0.09^c	> 1.00

Means (±SEM) with different alphabetical superscripts in the same column are significantly different at P < 0.05
Key: 100% Plantain flour; PSC: Plantain: Soycake (70:30%); PSR: Plantain: Soycake: Rice bran (65:30:5%); PSO: Plantain: Soycake: Oat bran (65:30:5%); PSRO: Plantain: Soycake: Rice bran: Oat bran (60:30:5:5); Cerolina: a commercial flour meal. Ref: NIS [118]

Back to article page