PROCESSING AND VALORISATION OF VEGETABLE CLUSTER BEANS FOR HYPOGLYCEMIC AND HYPOCHOLESTEROLEMIC BENEFITS
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Date
2016-10-20
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Cluster bean (Cyamopsis tetragonaloba) is known to be helpful in reducing the
blood glucose level in people suffering from diabetes mellitus and hypocholesterolemic
subjects. Cluster beans were rich in soluble fibre content so they may be helpful in
controlling hypercholesterolaemia. Cluster bean was processed and assessed to observe
the hypoglycemic and hypocholesterolemic effect. Vegetable cluster beans and other
ingredients were cleaned, dried and made into powder. Products (vermicelli, soup, burfi,
jelly and chocolate with variations) were made out of vegetable cluster beans and sensory
scores were observed. Chemical composition of the products was estimated and shelf life
study was also conducted. Animal experiment and therapeutic study was conducted to
assess its hypoglycemic and hypocholesterolemic effect. Results revealed that, the
sensory scores of attributes of all the products (with variations) ranged from 6 to 8 which
indicated liked slightly to liked very much. Best accepted products were selected for
chemical composition estimation. The products were found to have a good chemical
composition in terms of protein, fat, energy, calcium, potassium and sodium. Statistically,
significant difference was observed for total bacterial count at the end of the storage
period. E.coli. was not detected in all developed products. A marginal decrease in sugar
blood level and cholesterol level was observed in animals. Significant difference was
observed for Fasting Blood Sugar (FBS) and Post Prandial Blood Sugar (PPBS). From
the research study, it can be concluded that cluster bean was able to be incorporated into
products and it was able to show hypoglycemic and hypocholesterolemic effects.
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