In-Vivo Efficacy of Buckwheat Flour Incorporated Food Products on the Blood Glucose and Lipid Profiles

Buckwheat, a pseudo-cereal, was processed into flour and incorporated in food products like chapatti, nutri balls, and soup mix. The supplementation of three developed food products to three groups with 15 subjects (with diabetes and dyslipidemia) in each group was carried out for 90 days, while one...

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Bibliographic Details
Published in:Biosciences, biotechnology research Asia biotechnology research Asia, 2023-06, Vol.20 (2), p.591-597
Main Authors: G. K, Gomathi, S, Parameshwari, M. G, Uvaraj
Format: Article
Language:English
Subjects:
Bakeries
Blood
Blood glucose
Blood levels
Buckwheat
Cholesterol
Density
Diabetes
Diabetes mellitus
Dietary supplements
Dyslipidemia
Fasting
Flour
Food
Food products
Functional foods & nutraceuticals
Glucose
High density lipoprotein
Lipids
Lipoproteins
Low density lipoprotein
Metabolic disorders
Soups
Statistical analysis
Sugar
Triglycerides
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Summary:Buckwheat, a pseudo-cereal, was processed into flour and incorporated in food products like chapatti, nutri balls, and soup mix. The supplementation of three developed food products to three groups with 15 subjects (with diabetes and dyslipidemia) in each group was carried out for 90 days, while one group (15 subjects) was treated as a control where no intervention was given. The blood sugar profile and blood lipid profile including the levels of fasting blood sugar, post-prandial blood sugar, HbA1c, serum cholesterol, triglycerides, Low-Density Lipoprotein, High-Density Lipoprotein, and Very Low-Density Lipoprotein were assessed before and after the supplementation period and subjected to statistical analysis. The results depict that in the experimental group supplemented with buckwheat flour incorporated chapatti, a significant difference (p
ISSN:0973-1245
2456-2602
DOI:10.13005/bbra/3112