Mountain Top University Library

α-Amylase is a key enzymes involved in carbohydrates breakdown. Inhibition of this enzyme increases blood glucose level after a carbohydrate diet. The objective of this study was to determine the effect of cooked and raw unripe plantain (Musa paradisiaca) on saliva amylase activity. The raw plantain pulps were homogenized, and a portion of the plantain was boiled and homogenized. The aqueous extracts of raw and cooked plantain were prepared. The phenolic content and vitamin C content were analyzed. Effect of aliquots of water extracts of cooked and raw plantain, vitamin C and phenol on saliva alpha amylase was determined. The results showed that the cooked extract had higher inhibitory effect on saliva alpha amylase than raw extract. Vitamin C (Ascorbic acid) also inhibited saliva amylase. The cooked had higher α-amylase and inhibitory activities than raw.