INVITRO ANTIOXIDANT ACTIVITY AND INHIBITION OF FE²⁺ INDUCED LIPID PEROXIDATION OF COCOYAM (XANTHOSOMA SAGITTIFOLIUM) AND WHEAT FLOUR COMPOSITE BREAD
Abstract
ABSTRACT
This study explores the potential of cocoyam (Xanthosoma sagittifolium) to enhance the
nutritional value of wheat flour bread by creating a composite bread with improved antioxidant
properties and the ability to inhibit iron (Fe²⁺)-induced lipid peroxidation. Bread, a widely
consumed staple food, was selected as a medium for incorporating cocoyam due to its ability to
offer additional health benefits. Cocoyam, rich in bioactive compounds like phenolic acids and
flavonoids, is known for its antioxidant properties, which can help reduce oxidative stress—
linked to chronic diseases such as heart disease and cancer. Despite its nutritional benefits,
cocoyam remains underutilized, particularly in bakery products dominated by wheat flour,
making this research both timely and relevant.
The methodology typically includes the evaluation of Total phenol (mg/GAE/g) and total
flavonoids (mg/QE/g), inhibition of DPPH, Fe2+ chelating ability of cocoyam phenolic extract in
dose dependent manner and inhibition of MDA of Fe2+ induced lipid peroxidation invitro.
The study aimed to develop a functional food product by combining cocoyam and wheat
flour in bread formulations. Various ratios of cocoyam and wheat flour were used, and the
antioxidant activity was evaluated through assays measuring total phenol and flavonoid content,
DPPH radical scavenging ability, and the inhibition of lipid peroxidation. The findings showed
that cocoyam-enriched bread, especially the 100% cocoyam flour bread with flavoring (CYF +
FL), exhibited significantly higher total phenol and flavonoid contents compared to commercial
and 100% wheat flour bread. This bread also demonstrated superior antioxidant capacity and a
stronger ability to prevent lipid peroxidation, indicating that cocoyam contributes substantially to
improving the bread’s functional properties.
In conclusion, cocoyam-wheat composite bread presents a promising option for
consumers seeking healthier, antioxidant-rich food alternatives. The incorporation of cocoyam
not only enhances the bread’s nutritional and antioxidant profile but also plays a vital role in
combating oxidative stress and reducing the risk of chronic diseases. Additionally, the use of
cocoyam supports local agriculture and can help address food security issues, positioning
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