Bioactive components, enzymes inhibitory and antioxidant activities of biofortified yellow maize (Zea mays L.) and cowpea (Vigna unguiculata L. Walp) composite biscuits

This study evaluated the bioactive components, enzymes inhibitory and antioxidant activities of biofortified yellow maize (YM) cowpea (CP) composite biscuits. Composites YM CP, mixed at ratios 100:0 (YM); 75:25 (YMCP-1); 50:50 (YMCP-2); 25:75 (YMCP-3) 0:100 (CP), were used to bake biscuits designated YM-B, YMCP-1B, YMCP-2B, YMCP-3B CP-B, respectively. Refined wheat flour (WT) served as control biscuit (WT-B). The components (total carotenoids, total phenolics, tannins, flavonoids saponins), (pancreatic lipase, α-amylase, α-glucosidase) (ABTS*+, DPPH* scavenging reducing power) flours determined. Total carotenoids content increased significantly (p < 0.05) with increasing proportion YM, while saponins contents, CP in Among biscuits, had strongest activities. especially YMCP-3B, may serve functional for retarding rate fatty acids glucose formation, mitigating oxidative stress, which represent a clinical strategy managing obesity type 2 diabetes.