Development of Anti-Diabetic Composite Flour by Incorporating Banana Blossom and Sprouted Feenugreek Seeds

Abstract

Diabetes mellitus (DM) is a progressive metabolic disease characterized by persistent elevated blood sugar levels which occur due to change in action or secretion of hormone insulin. The primary goal for the management of diabetes is dietary regulation of glucose which can be achieved by consuming low glycemic index food along with physical activity. Low glycemic index foods contain carbohydrate that digest and absorb gradually. Banana blossom has low glycemic index value as well as it is rich in fiber. On the other hand, fenugreek seeds are also rich source of fiber which is again beneficial for the diabetic people. In this present study an effort has been made to develop anti-diabetic composite flour by incorporating banana blossom and sprouted fenugreek seeds by replacing wheat flour. Various variations have been developed of the composite flour (FB 101, FB 102 and FB 103) and the sensory evaluation reflect the selection of the variation FB102. Result revealed that the composite flour FB102 which comprises of 15% banana blossom and 5 % sprouted fenugreek seeds has high amount of ash (3.2±0.005), protein (11.94±0.72) and fiber (47.21±0.9) than the control wheat flour ash (1.25±0.23), protein (10.67±0.51) and fiber (6.31±0.51). Physiochemical and functional properties of the developed composite flour was estimated and significant difference was observed.