Amino Acid Compositions, In Vitro Antioxidant and Anti-diabetic Properties of Cookies from Wheat and Kidney Beans (Phaseolus vulgaris L.) Flour blends

This study evaluated the in vitro antioxidant and antidiabetic activities of the cookies produced from wheat and kidney bean composite flours at different ratios viz: 100:0 (WKB 1), 80:20 (WKB 2), 60:40 (WKB 3), 40:60 (WKB 4), respectively. The proximate compositions of the composite flour blends improved during the baking process into cookie, most especially the crude fibre (12.09-13.73%) and crude protein (18-21%) contents, respectively. The amino acid profiles of the cookies were well established with high biological values (>70%) with good essential, non-essential and hydrophobic amino acids while glutamic acid was mostly abundant in the cookies. The in-vitro antioxidant properties of the cookie samples were more potent (~80%) when compared with a standard ascorbic acid, a well-known antioxidant. Besides, the in-vitro anti-diabetic properties of the cookie samples were revealed through their improved α-amylase and α-glucosidase inhibition potentials (~70%) when compared with a standard acarbose, a well-known anti-diabetic drug. The weights (5.20-6.41 g), width (45.70-45.88 mm), thickness (5.03-5.06 mm) and spread ratio (11.89-12.26) of the cookies from the composite flours were significantly (P<0.05) comparable to the control (WKB 1) sample, respectively. This, however did not alter the organoleptic attributes of the composite cookie samples when compared to the commercial ones. We therefore concluded that the cookies rich in antioxidants and anti-diabetic potentials could be produced from wheat and kidney bean flour blends.