Efek hipoglikemik tepung komposit (ubi jalar ungu, jagung kuning, dan kacang tunggak) pada tikus diabetes induksi streptozotocin

https://doi.org/10.22146/ijcn.18859

Carolina Sisca Djunaidi(1*), Dian Rachmawanti Affandi(2), Danar Praseptiangga(3)

(1) Program Studi Ilmu dan Teknologi Pangan, Universitas Sebelas Maret Surakarta
(2) Program Studi Ilmu dan Teknologi Pangan, Universitas Sebelas Maret Surakarta
(3) Program Studi Ilmu dan Teknologi Pangan, Universitas Sebelas Maret Surakarta
(*) Corresponding Author

Abstract


Background: The composite flour (50% sweet potato, 30% corn, and 20% cowpea) had proven that it could substitute 100% wheat flour for biscuit making. Intake of antioxidants, dietary fiber, and protein, had been known to reduce plasma glucose level.

Objective: To evaluate the effect of composite flour diet on plasma glucose levels, body weight and food consumption of streptozotocin (STZ)-diabetic rats.

Method: Thirty male Sprague-Dawley rats aged ± 2 months (± 200 grams), were divided into three groups of ten rats. They were (1) non-diabetic standard diet (ND-STD), (2) diabetic (65 mg/kg of body weight by STZ induction) standard diet (D-STD), and (3) diabetic composite flour diet (1,5 g/100 g of body weight/day) (D-CFD), for 4 weeks, 3 days after STZ induction. The plasma glucose obtained from GOD-PAP method were determined before induction, after induction and every week during diet intervention.

Results: Plasma glucose levels was significantly lower in D-CFD when compared with D-STD (p<0,05). The weight of D-STD was found to be significantly decreased as compared to ND-STD (p<0,05). There were no changes in food consumption of ND-STD, D-STD and D-CFD (p<0,05).

Conclusion: The composite flour could reduce plasma glucose level in diabetic rats and did not give negative effects on body weight and food consumption.


Keywords


diabetic; streptozotocin-induced; composite flour; hypoglycemic effect

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DOI: https://doi.org/10.22146/ijcn.18859

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