Effects of supplementation on antioxidant and antidiabetic activities of yam flour.

The practice of using nutritional knowledge to enhance the general health of the populace forms the basis of food fortification. In this study, an antioxidant-rich is substituted (1, 3, 5 and 10%) into yam tuber flour with the aim of improving the antidiabetic and antioxidant properties of the yam tuber flour. Antioxidant property was evaluated by polyphenol contents, ascorbic acid content, reducing effects, scavenging activity and inhibition of linoleic acid peroxidation. Antidiabetic activity was assessed by inhibition of α- amylase and α- glucosidase enzymes. The antioxidant property was significantly ( < 0.05) enhanced; also, the ability of the sample to inhibit the activity of α- amylase and α- glucosidase enzymes were significantly ( < 0.05) enhanced by supplementation with . The profiling of the samples by High Performance Liquid Chromatography revealed some proven antioxidant and antidiabetic agents which were enhanced in supplemented yam flour. It can be concluded from the results obtained in this study that powder could be a promising functional ingredient for yam flour in the management of diabetes and other oxidant-related diseases.