| dc.contributor.author | Kunyanga, Catherine N | |
| dc.contributor.author | Imungi, Jasper K | |
| dc.contributor.author | Okoth, Michael W | |
| dc.date.accessioned | 2013-02-22T15:18:24Z | |
| dc.date.issued | 2011 | |
| dc.identifier.citation | Ecology of Food and Nutrition, 50:452–471, 2011 | en |
| dc.identifier.uri | http://dx.doi.org/10.1080/03670244.2011.604588 | |
| dc.identifier.uri | http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/10809 | |
| dc.description.abstract | Emerging scientific evidences reveal that phytic acid has several
positive ef fects on human health. The antioxidant and type 2 diabetes
related enzyme inhibition pr operties of phytic acid extract
prepar ed from raw and traditionally processed local grains and
vegetables collected from Kenya were evaluated. Phytic acid content
of raw grains and vegetables ranged between 2.81–3.01
and 0.29–3.23 g/100 g DM, respectively. The phytic acid extract
from raw s amples revealed 59%–89% of DPPH radical scavenging
capacity, 27–3,526 mmol Fe(II)/g e xtract of reducing
power, 20%–72% ofα-amylase inhibition activity and 8%–91% of
α-glucosidase inhibition activity. Cooking and roasting impr oved
the antioxidant and health relevant functionality of phytic acid
extracts obtained from Kenyan local vegetables and grains,
respectively | en |
| dc.language.iso | en | en |
| dc.subject | Local K enyan foods | en |
| dc.subject | Traditional Processing Methods | en |
| dc.subject | Antioxidant activity | en |
| dc.title | Antioxidant and Type2 Diabetes Related Functional Properties of Phytic Acid Extract from Kenyan Local Food Ingredients:Effects of Traditional Processing Methods | en |
| dc.type | Article | en |
| local.publisher | Department of Food Science, Nutrition and Technology | en |
