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

Abstract

This study was designed to evaluate the nutritional property of plantain-based dough meal, antioxidant activity and dyslipidemia-ameliorating potential in high-fat-induced rats. The flour blends, that is, plantain 70%, soy cake 30% (PSC); plantain 65%, soy cake 30%, rice bran 5% (PSR); plantain 65%, soy cake 30%, oat-bran 5% (PSO); plantain 60%, soy cake 30%, rice bran 5%, oat-bran 5% (PSRO); and controls (100% plantain flour and Cerolina) were evaluated for proximate, amino acids, antioxidants, phenolic profile, and antihyperlipidemia. Protein, fiber, and energy composition varied from 2.2 to 4.97 g/100 g, 16.44 to 19.59 g/100 g, and 369.7 to 385.5 kcal/100 g, respectively. The essential amino acid index and predicted biological values of the foods ranged from 68.31% to 76.31% and 62.19% to 71.48%, respectively. Phenolic profiles (mg/g) were gallic acid (25.33–31.26), caffeic acid (2.75–4.61), ferulic acid (5.16–12.73), luteolin (16.31–23.60), kaempferol (21.51–30.64), quercetin (24.28–37.13), chlorogenic acid (42.25–59.78), myricetin (28.41–38.41), 3,5-dicaffeoylquinic acid (27.17–41.59), and 4, 5-dicaffeoylquinic acid (39.96–51.28). The antioxidant activity (2,2‑azino‑bis (3‑ethylbenzthiazoline‑6‑sulfonate)*, 2,2- diphenyl-1-picryhydrazyl*, ferric-reducing antioxidant activity, metal (Fe2+) chelation and hydroxyl (OH*) free radicals of PSRO was higher than other experimental food samples. In vivo study shows that the atherogenic index, coronary risk index and log (triglyceride concentration/high-density lipoprotein concentration) of rats fed on experimental foods were lower than recommended values. The study established that PSRO had higher antioxidant and anti-hyperlipidemia properties; hence, it may be suitable as a functional food.