Effect of <i>Curculigo pilosa</i> on Groundnut-Based Snack (Kulikuli): Antioxidant, Antihyperglycemic, Nutritional and Elemental Properties

Abstract Functional foods consumption is gradually becoming a model in the contemporary society. Curculigo pilosa (CP) rhizome is traditionally used in the preparation of food and treatment of diabetes mellitus. This study evaluated the antioxidant, antihyperglycemia, nutritional and elemental properties of CP-fortified groundnut-based snack (Kulikuli). The snacks were prepared by partially substituting groundnut paste with CP flour at different levels (1, 2, 3 and 4%) and were assessed for their antioxidant, bioactive, nutritional properties as well as the inhibitory properties on amylase and glucosidase. The result revealed a significant ( p &lt; .05) enhancement in the snacks’ phenolics and flavonoid contents upon supplementation. The DPPH and ABTS scavenging potential as well as total antioxidant capacity were increased as proportion to CP significantly ( p &lt; .05). The fiber, ash, and the carbohydrate contents were increased significantly ( p &lt; .05) while the fat and moisture contents reduced significantly ( p &lt; .05) compared to the control Kulikuli. Sodium, potassium, phosphorous, iron, manganese and selenium were found to increase with increased level of supplementation with CP. Phytochemicals (saponins, tannins, phytate, and oxalate) were also found to increase significantly ( p &lt; .05). However, the glycemic index was reduced and ability of the fortified samples to inhibit amylase and glucosidase were significantly ( p &lt; .05) enhanced. Sensory evaluation showed that Kulikuli supplemented with CP are well accepted. The results suggested that Curculigo pilosa may serve as prominent ingredient in the production of functional groundnut-based snack with antioxidant and antihyperglycemic properties.