In vitro Protein and Starch Digestibility, Nutritional and Bioactive Properties of Elekute (A Maize-Based Snack) Substituted with Catfish (Clarias gariepinus)

Abstract

One of the popular and most commonly consumed maize-based snacks is elekute, which is made from maize powder mixed with spices and other ingredients depending on individual preferences. In this study, elekute was prepared by substituting maize with catfish powder at graded ratios (100% maize as control; 90:10; 80:20; 70:30; 60:40; 50:50 maize:catfish, respectively). The nutrients, anti-nutrients, antioxidants, as well as in vitro protein and starch digestibility, were all assayed in the respective samples. Results showed higher protein contents with increased substitution (highest was in 60:40). Mineral composition also increased with increased substitution. The phytic acid, oxalate and tannins in the samples reduced with higher substitution level. There was significant difference among the samples in oil absorption capacity, emulsion capacity, swelling capacity, and foaming capacity, but no significant difference in water absorption capacity, bulk density, and least gelation capacity. The antioxidant properties of the Elekute were enhanced with the inclusion of catfish flour. The alpha amylase inhibitory activity was found to increase slightly with the addition of catfish flour up to 20% (80:20). The alpha glucosidase inhibitory activity of the Elekute was also found to be highest at 20% inclusion of the catfish flour (80:20). Enrichment of Elekute snack by adding catfish flour improved the nutritional quality of this maize-based snack with high level of acceptance from the taste panelists.