Plantain‐based dough meal: Nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high‐fat‐induced rats

This study was designed to evaluate the nutritional property of plantain-based dough meal, antioxidant activity and dyslipidemia-ameliorating potential in high-fat-induced rats. The flour blends, that is, plantain 70%, soy cake 30% (PSC); 65%, 30%, rice bran 5% (PSR); oat-bran (PSO); 60%, 5%, (PSRO); controls (100% Cerolina) were evaluated for proximate, amino acids, antioxidants, phenolic profile, antihyperlipidemia. Protein, fiber, energy composition varied from 2.2 4.97 g/100 g, 16.44 19.59 369.7 385.5 kcal/100 respectively. essential acid index predicted biological values foods ranged 68.31% 76.31% 62.19% 71.48%, Phenolic profiles (mg/g) gallic (25.33–31.26), caffeic (2.75–4.61), ferulic (5.16–12.73), luteolin (16.31–23.60), kaempferol (21.51–30.64), quercetin (24.28–37.13), chlorogenic (42.25–59.78), myricetin (28.41–38.41), 3,5-dicaffeoylquinic (27.17–41.59), 4, 5-dicaffeoylquinic (39.96–51.28). (2,2‑azino‑bis (3‑ethylbenzthiazoline‑6‑sulfonate)*, 2,2- diphenyl-1-picryhydrazyl*, ferric-reducing activity, metal (Fe2+) chelation hydroxyl (OH*) free radicals PSRO higher than other experimental food samples. In vivo shows atherogenic index, coronary risk log (triglyceride concentration/high-density lipoprotein concentration) rats fed on lower recommended values. established had anti-hyperlipidemia properties; hence, it may be suitable as a functional food.