African Journal of Food Science and Technology

Amarachi Ihedinachi Onwuchekwa

Department of Food Science and Technology, University of Nigeria Nsukka, Enugu State, Nigeria

Publications

• Research Article   
  Hypoglycemic and hypolipidemic potentials of processed and non-processed Dioscorea dumentorum (bitter yam) and its blends with Digitaria exiles (acha) administered to diabetic rats
  Author(s): Amarachi Ihedinachi Onwuchekwa*, Ijioma Okorie, Ahunna Onyinyechi Amonyeze, Sabina Ifeyinwa Asogwa and Onuoha Uchenna Rosemund
  
  Introduction: Diabetes is the most common of the endocrine disorders and poses a serious challenge to health care globally. Objective of the study: To evaluate the hypoglycemic and hypolipidemic potentials of processed and non-processed bitter yam and acha flour blends on diabetic rats. Methodology: Bitter yam (Dioscorea dumentorum) was blanched in hot water at 80ºC for 5 mins, dried at 50ºC and milled into flour. Un-blanched bitter yam flour served as control. Bitter yam blanched at 80ºC for 5 min and the unbalanced was blended with varying levels of acha (Digitaria exilis) flour. The hypoglycemic and hypolipidemic potentials of the flour blends were also evaluated using rat bioassay. Data was analyzed using ANOVA and Duncan Multiple Range Test and p < 0.05 is significant. Results: Diets formulated with un-blanched bitter yam/acha and blanched bitter yam/acha blends.. View More»
  DOI: http:/dx.doi.org/10.14303//ajfst.2022.028

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