Amino acid, phytochemicals, and antioxidant activities of gluten-free cookies from orange-fleshed sweet potato and Pleurotus tuber-regium sclerotium

Fausat Lola Kolawole; Bolanle Aishat Akinwande; Beatrice Iyabo Omowumi Ade-Omowaye; Shakirah O Azeez; Samson Adeoye Oyeyinka

doi:10.35219/foodtechnology.2021.2.02

Fausat Lola Kolawole Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria https://orcid.org/0000-0002-6465-3057
Bolanle Aishat Akinwande Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria https://orcid.org/0000-0002-2835-720X
Beatrice Iyabo Omowumi Ade-Omowaye Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria https://orcid.org/0000-0003-2592-8879
Shakirah O Azeez Department of Food Science and Technology, Federal University of Technology Minna, Nigeria https://orcid.org/0000-0001-9442-3917
Samson Adeoye Oyeyinka Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa; Department of Food Technology, College of Industrial Technology, Bicol University, Legazpi, Philippines https://orcid.org/0000-0002-5760-541X

DOI: https://doi.org/10.35219/foodtechnology.2021.2.02

Keywords: antioxidants, cookies, food security, orange-fleshed sweet potato, pleurotus tuber-regium sclerotium

Abstract

This study investigated the amino acid composition, phytochemicals, and antioxidant activities of cookies prepared from blends of orange-fleshed sweet potato and Pleurotus tuber-regium sclerotium. Most of the amino acids of the cookies showed higher values than their corresponding flours. The highest contents of tannins, oxalate, and hydrogen cyanide were found in orange-fleshed sweet potato (OFSP) flour while sclerotium inclusion resulted in increased saponins and alkaloids. Antinutrients of the developed cookies were substantially lower than their corresponding flours. The OFSP flour and cookies showed the highest β-carotene, flavonoids, and phenolic contents. Developed cookies showed higher (p˂0.05) phytochemicals and antioxidant activities than wheat cookies. However, phenolics and flavonoids increased in cookies because of baking while β-carotene and antioxidant activities decreased. This study showed the potentials of OFSP and P. tuber-regium sclerotium composite flour as an alternative food ingredient for protein-enriched functional cookies with potential health benefits.

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