Table 2.

Effects of household cooking methods and simulated gastrointestinal digestion on the inhibitory effect of African pumpkin leaves (Momordica balsamina L.) on carbohydrate hydrolysing enzymes.

Treatment	α-Amylase IC50 mg mL−1	α-Glucosidase IC50 mg mL−1
Raw whole leaves	0.24 ± 0.04 g	0.41 ± 0.04 e
Raw leaves at gastric phase	0.36 ± 0.50 e	0.43 ± 0.10 e
Raw leaves at intestinal phase	0.28 ± 0.40 f	0.15 ± 0.20 h
Raw leaves at dialysis phase	1.15 ± 0.15 b	0.89 ± 0.04 b
Stir-fried leaves	0.14 ± 0.03 h	0.25 ± 0.02 g
Stir-fried leaves at gastric phase	0.13 ± 0.20 h	0.31 ± 0.00 f
Stir-fried leaves at intestinal phase	0.08 ± 0.30 i	0.06 ± 0.20 i
Stir-fried leaves at dialysis phase	0.43 ± 0.04 d	0.32 ± 0.10 f
Boiled leaves	0.69 ± 0.02 c	0.75 ± 0.30 c
Boiled leaves at gastric phase	0.32 ± 0.10 e	0.29 ± 0.20 g
Boiled leaves at intestinal phase	0.27 ± 0.20 g	0.16 ± 0.20 h
Boiled leaves at dialysis phase	0.63 ± 0.05 c	0.50 ± 0.05 d
Acarbose	3.14 ± 0.13 a	6.87 ±0.22 a

Different alphabet letters in the same column for African pumpkin leaves indicate significant differences at (p < 0.05).