Vol. 1, Issue 1, Part A (2024)

The increasing demand for natural, sustainable, and health-promoting food ingredients has spurred interest in alternative hydrocolloids derived from underutilized plant resources. This study investigates the functional, antioxidant, and antidiabetic properties of Detarium microcarpum seed gum as a potential functional food additive. The objectives of the study were to isolate, purify, and characterize the gum, assess its functional properties including water-holding, oil-binding, gelling, and emulsifying capacities, evaluate its antioxidant and antidiabetic potential in vitro, and determine its suitability for enhancing the quality of wheat-sorghum composite noodles. The gum was extracted from D. microcarpum seeds using distilled water, purified by filtration, and freeze-dried. The functional properties were assessed using standard methods, and the antioxidant activity was measured through the DPPH radical scavenging assay, while antidiabetic potential was evaluated by α-amylase inhibition. Rheological properties of the gum in a food matrix were determined by texture analysis, and sensory evaluation was performed to assess the quality of the noodles. The results revealed that D. microcarpum seed gum exhibited superior water-holding and oil-binding capacities compared to xanthan gum, and it also demonstrated a higher emulsifying capacity. The gum showed moderate antioxidant activity with an IC50 of 56.3 μg/mL, and significant α-amylase inhibition (41%), indicating potential antidiabetic effects. The incorporation of D. microcarpum seed gum into wheat-sorghum composite noodles improved their texture, firmness, and elasticity, and was well-received by sensory evaluators. This study concludes that D. microcarpum seed gum is a promising natural alternative to commercial hydrocolloids, offering both functional and health benefits, with potential applications in food products targeting specific health concerns.