PROCESSING AND THERAPEUTIC PROCESSING AND THERAPEUTIC EFFECT OF EFFECT OF GLYCINGLYCIN MAMAX X MER MER (SOYA BEANS) AMONG NON-(SOYA BEANS) AMONG NON-

INSULIN DEPENDENT DIABETIC INSULIN DEPENDENT DIABETIC SUBJECTSSUBJECTS

Dr. P.NAZNIAssociate Professor

Department of Food Science,Periyar University,Salem, Tamilnadu.

e-mail-naznip@gmail.com

INTRODUCTIONINTRODUCTION

11.The term nutraceutical was coined in the 1990’s by Dr. Stephen DeFelice. .The term nutraceutical was coined in the 1990’s by Dr. Stephen DeFelice. He defined nutraceutical as: He defined nutraceutical as:

‘‘A nutraceutical is any substance that is a food or a part of A nutraceutical is any substance that is a food or a part of a food and provides medical or health benefits, including a food and provides medical or health benefits, including the prevention and treatment of disease.the prevention and treatment of disease.

22.Diabetes is a global health concern. It is one of the most common problem .Diabetes is a global health concern. It is one of the most common problem challenging the physicians in 21challenging the physicians in 21ststcenturay.centuray.

3.3. Numerous nutraceuticals show promise in diabetes management. Numerous nutraceuticals show promise in diabetes management. 4.4. For the present study nutraceutical namely For the present study nutraceutical namely okaraokara (GLYCIN MAX MER)(GLYCIN MAX MER)

a processed product from soybeans was selected for supplementation to the a processed product from soybeans was selected for supplementation to the selected diabetic subjects.selected diabetic subjects.

SOYBEANS

OBJECTIVESOBJECTIVES

Processing of soya Processing of soya beans to obtain okara beans to obtain okara powder.powder.

To formulate the rice To formulate the rice sevai using the 25 sevai using the 25 grams of okara powder.grams of okara powder.

To find out the To find out the hypoglycemic effect of hypoglycemic effect of the okara containing the okara containing lemon rice sevai among lemon rice sevai among the diabetic subjects.the diabetic subjects.

SOYBEANS

OKARA

OKARA

METHODOLOGYMETHODOLOGYPHASE-I PHASE-I PROCESSING AND PREPARATION OF OKARA BASED RICE SEVAIPROCESSING AND PREPARATION OF OKARA BASED RICE SEVAI

Soy beans

Soaked for 5-8 hours

Pressures cook it at 100° c for 10 minutes

Drain the excess water

Grained the cooked beans using mixie

Removal of milk using muslin cloth

Remaining residue is dried

Okara powder

+

Rice flour (45 gram) +

Okara powder (25 gram)

Mix rice flour and okara powder

Made in to a thick dough

Steam it for 10 – 20 minutes

Extrude it as sevai

Prepared as Lemon rice sevai and served

PHASE-II

Fifty Type II Diabetic Subjects

Divided into II Groups

Group I (N-25) (Kept as Control)

Group II (N-25) Supplemented with okara based lemon rice sevai for 3 months

Initial and Final values of Blood Glucose and Glycosylated hemoglobin were analyzed

Age 40-50 yearsFBG above 150 mg/dl

PPBG above 235 mg/dl

020406080

100120140160180

Blo

od

glu

co

se

mg

/dl

CO

NT

RO

L

GR

OU

P

SU

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INITIAL AND FINAL VALUES OF FASTING BLOOD GLUCOSE

INITIAL

FINAL

RESULTSRESULTS

215220225230235240245250255260265

Blo

od

glu

cose

(m

g/d

l)

CO

NT

RO

LG

RO

UP

SU

PP

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INITIAL AND FINAL VALUES OF POST PRANDIAL BLOOD GLUCOSE LEVEL

INITIAL VALUE

FINAL VALUE

SOYA NUTS

0

2

4

6

8

10

12

Gly

cosy

late

d H

b (

%)

CONTROL GROUP SUPPLEMENTEDGROUP

INITIAL AND FINAL VALUES OF GLYCOSYLATED HEMOGLOBIN LEVELS

INITIAL VALUE

FINAL VALUE

SOYBEANS

SUPPLEMENTRY IMPACTSUPPLEMENTRY IMPACT

Post prandial blood glucose level also showed a significant reduction at Post prandial blood glucose level also showed a significant reduction at upto 30.04mg/dl.upto 30.04mg/dl.

There was a significant reduction at one per cent level in fasting blood There was a significant reduction at one per cent level in fasting blood glucose level upto 27.88 mg/dl.glucose level upto 27.88 mg/dl.

Results of Glycosylated hemoglobin also proved a significant reduction at Results of Glycosylated hemoglobin also proved a significant reduction at one per cent level after supplementation of the okara powder.one per cent level after supplementation of the okara powder.

VARIETY OF SOYA BEANS

CONCLUSIONCONCLUSION

Diabetes was fatal today; although not curable but largely controllable

--Sir Fredrick

Thus the supplementation study Thus the supplementation study concludes that okara powder from soya concludes that okara powder from soya beans has good effect on reducing both beans has good effect on reducing both Blood glucose level and Glycosylated Blood glucose level and Glycosylated hemoglobin levels in type 2 diabetic hemoglobin levels in type 2 diabetic subjects.subjects.

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