Journal of Advanced Diabetes Research

Abstract

Diabetes mellitus and hypertension are prevalent conditions globally, with their occurrence becoming more frequent as individuals age. This study aimed to evaluate the in vitro anti-diabetic and anti-hypertensive potential of dough meal from plantain (Musa paradisiaca), soymeal, moringa (Moringa oleifera) seed and marugbo (Clerodendrum volubile) leaf. The flour blends, categorized as A: (70% unripe Plantain, 20% Soymeal, 5% Moringa, 5% Marugbo), B: (75% unripe Plantain, 15% Soymeal, 5% Marugbo Leaf, 5% Moringa), C: (80% unripe Plantain, 15% Soymeal, 5% Moringa), and D: (80% unripe Plantain, 15% Soymeal, 5% Marugbo), as well as the controls (CERO: Cerolina and PLT: 100% Unripe Plantain flour), were thoroughly evaluated in terms of their glycaemic index and load, alpha-amylase inhibition, alpha-glucosidase inhibition, antioxidants, and ACE inhibition. The results showed that the samples A, B, C, and D demonstrated higher levels of antioxidant activity. Additionally, the dough meal samples A, B, C, and D exhibited increased alpha-amylase (33.03%, 30.04%, 28.29%, 29.32%) and alpha-glucosidase inhibitory activities (32.53%, 30.21%, 27.43%, 28.13%) in comparison to the control samples CERO and PLT (25.04% and 23.54%) and (26.09% and 24.87%), respectively. The study concluded that sample A had enhanced in vitro anti-diabetic and anti-hypertensive potentials compared to the control samples and other experimental samples and it can serve as a healthy food option for diabetic and hypertensive patients.