COMPARATIVE ANALYSIS OF THE EFFECT OF RIPE AND UNRIPE PLANTAIN (MUSA PARADISIACA) FORTIFIED BREAD ON CARBOHYDRATE METABOLIZING ENZYMES (Α- AMYLASE AND Α-GLUCOSIDASE)
Abstract
ABSTRACT
The rising prevalence of type 2 diabetes mellitus has heightened the need for functional food alternatives that can help regulate postprandial hyperglycemia. α-Amylase and α-glucosidase are key carbohydrate-digesting enzymes responsible for starch and disaccharide hydrolysis, leading to glucose release and absorption. Excessive activity of these enzymes results in sharp glycemic excursions. Plantain (Musa paradisiaca), particularly at different stages of ripeness, offers varied nutritional and phytochemical profiles that may influence enzyme inhibition and glycemic response. In this study, bread was formulated using ripe and unripe plantain flours in varying proportions with wheat flour: RP1 (3:1 ripe), RP2 (1:1 ripe), URP1 (3:1 unripe), and URP2 (1:1 unripe), with commercial wheat bread (CB) serving as the control. The inhibitory effects of these bread extracts on α-amylase and α-glucosidase were determined in vitro using standard enzymatic assays. Results showed that unripe plantain breads (URP1 and URP2) demonstrated significantly higher inhibitory activity against both enzymes compared to ripe plantain breads and commercial bread. Among the formulations, URP1 exhibited the strongest inhibition and polyphenolic content. Ripe plantain breads showed moderate inhibition, while commercial bread had the least inhibitory effect, consistent with its refined flour composition. The findings suggest that unripe plantain-enriched bread, particularly at higher substitution levels, is a promising functional food candidate for the dietary management of type 2 diabetes. Its inhibitory effects on α-amylase and α-glucosidase highlight its potential to slow carbohydrate digestion, reduce postprandial glucose spikes, and improve glycemic control. Promoting the consumption of unripe plantain-based staples could provide a culturally appropriate, affordable, and effective dietary strategy for populations at risk of or living with diabetes.
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