Amino Acid Compositions and In vitro Anti-inflammatory Properties of Cookies Produced from Wheat and Soybean Composite Flour
Iyanu Caleb Alagbe
Department of Nutrition and Dietetics, Ladoke Akintola University of Technology, Ogbomosho, Nigeria.
Sunday Abiodun Malomo
*
Department of Nutrition and Dietetics, Federal University of Technology, Akure, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Composite flours were formulated from wheat and soybean and mixed together to formulate four blends WSY 1 (100%), WSY 2 (80%-20%), WSY 3 (70%-30%), WSY 4 (60%-40%), respectively to bake cookies. The cookies were investigated for their amino acid profiles, in vitro anti-inflammatory properties and consumer acceptability of the cookies using standard methods. The amino acid profiles of the cookies were well established with high biological values (>70%) in terms of their essential, non-essential and hydrophobic amino acids while glutamic acid served as the most abundant amino acid (19.15 – 28.69%) present in each of the cookies. Moreso, the in-vitro anti-inflammatory properties of the cookies showed more potency with low IC50 (~20 \(\mu\)g/ml) than the standard sodium diclofenac, a well-known non-steroidal anti-inflammatory drug. Overall, the cookie sample from the 60% wheat and 40% soybean composite flour was acceptable to the consumers as shown by their ratings and perceptions, which could be highly found useful as potential bioactive antioxidant, anti-diabetic and anti-inflammatory agents in the management of chronic inflammations.
Keywords: Cookies, soybean, biological value, anti-inflammatory, hydrophobic amino acid