Nutritional and Anti-Diabetic Properties of Cookies Supplemented with Processed Phyllantus Amarus Leaf

Abstract

This study described the α-Glucosidase, α-amylase, antioxidant activity, and glycemic index of wheat - Phyllantus amarus cookies, using standard methods. It was also observed that these medicinal plants have the ability to inhibit α–amylase, α-glucosidase and reducing effect on the radical DPPH and glycemic index of the formulated cookies. The microbial count on Phyllantus amarus cookies showed that only total viable count between (2-5) 103 cfu/g shows re-sponse against the four samples tested, while Staphylococcus aureus (cfu/g), Coliform count (cfu/g), Fungi count (sfu/g) showed no response which is an ev-idence that these samples may be good for consumption. Physical characteris-tics; thickness, diameter, weight, spread ratio and hardness were also observed which ranged from 12.68mm- 14.37mm, 2.76mm - 2.90mm, 4.18g - 6.44g, 0.17- 0.21 and 8.13mm - 11.57mm respectively. The moisture, protein, ash, fat, fibre, carbohydrate contents of the control cookies (100% Wheat flour) were 5.08%, 14.60%, 1.63%, 20.75%, 1.78%, 57.95% respectively while that of wheat-Phyllantus amarus cookies ranged from 4.14 %- 4.83 %, 13.95 % - 15.92 %, 1.22 % - 2.15 %, 19.83 % - 21.40%, 2.70% - 3.38%, 56.64% - 60.38% respectively