DEVELOPMENT OF FUNCTIONAL FOOD FORMULATION FOR DIABETIC AND HYPERCHOLESTROLEMIC SUBJECTS
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Date
2009-07-15
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University of Agricultural Sciences GKVK, Bangalore
Abstract
Functional food formulation for diabetic and hypercholestrolemic subjects was
developed. Combination of wheat, ragi, bajra, soy bean, flaxseed powder, clusterbean
powder, drumstick leaves powder and amrutballi stem powder was used. Products
developed were chapati, roti, dumpling and upma. All products were found acceptable by
the semi-trained panel of judges (n=20). Composite mixes were subjected to chemical
analysis namely macronutrient, micronutrient, antinutrients and antioxidant activity using
standard protocols. A feeding trial using chapati to study the hypocholestrolemic and
hypoglycemic effect was conducted. Ten subjects suffering from diabetes and
hypercholestrolemia were recruited from University of Agricultural Sciences, GKVK
campus for the study. Feeding trial was for one month duration. Macronutrients analysed
were moisture, protein, fat, crude fiber, carbohydrate and energy. The values ranged from
5.76-6.86, 15.34-17.96, 4.33-6.33, 2.84-3.44, 64.39-66.29g and 373.23-384.19 kcal/100g
respectively. Micronutrients and antinutrients analysed were calcium, phosporous, iron
and zinc, tannins and phytates; the values ranged from 211.33-355.08, 275.10-368.16,
7.3-7.96, 2.46-3.52, 401-589.16, 192.75-235.26 mg/100g respectively. Significant
differences were observed among the mixes. Antioxidant acivity of the formulated
composite mixes ranged from 40.91-57.66%. Composite mixes were stored for three
months and evaluated for microbial study. Counts for bacteria and fungi were within safe
limits. The mean fasting blood glucose and mean post prandial blood glucose levels of
the selected subjects showed a significant reduction at the end of the intervention period
(p<0.05, initial 164.6±33.6 and final 149.0±34.2 mg/dl, P<0.01, initial 250.2±52.3 – final
182.3±36.6 mg/dl). The mean total cholesterol, triglyceride and mean low density
lipoprotein levels in the beginning and end of the study period were 204.0±31.2 and
190.0±23.7 mg/dl, 233.7±124.5 and 219.0±108.5 mg/dl 119.0±33.8 and 101.0±33.1
mg/dl respectively. Thus, it may be concluded that acceptable functional food
formulations can be developed with low cost and locally available ingredients which have
glyco-lipemic lowering effect without compromising the nutritional composition.
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