Diabetes becomes a real problem of public health in developing countries, where its prevalence is increasing steadily. Diabetes mellitus can be found in almost every population in the world. Since the Ayurvedic practice started in India, plants are being used in the cure of diseases. Although the
Diabetes mellitus is a chronic condition characterized by major derangements in glucose metabolism and abnormalities in fat and protein metabolism [
The World Health Organization (WHO) estimates that currently more than 180 million people worldwide have diabetes and it is likely to double by 2030, with India, China, and the United States predicted to have the largest number of affected individuals [
A plant is a living organism able to convert inorganic material into organic molecules necessary for the life of the plant itself and serves as food, for example, insects, animals, and humans. Plants also provide medicines and many other commodities. However, our knowledge about plants with their enormous diversity is still limited in many aspects. Still many novel products might be obtained from plants; however, this is hampered by the rapid loss of plant diversity on earth due to, for example, deforestation. The sustainable exploitation of plants for food and medicines requires extensive knowledge about plants. As the world’s population grows to an estimated 9 billion people in 2050, the availability of food and medicines for all people in the future should be a concern to all of us. Up to now, plants remain a primary source of medicines for most people in the world. Therefore, research in plant science is of great importance for human health, both for the production of healthier food and for development and production of medicines [
The important values of some plants have long been published but a large number of them remain unexplored. So, there is a necessity to explore their uses and to conduct pharmacognostic and pharmacological studies to ascertain their therapeutic properties. Despite considerable progress in the management of diabetes mellitus by synthetic drugs, the search for natural antidiabetic plant products for controlling diabetes is going on. There are many hypoglycemic plants known through the folklore but their introduction into the modern therapy system awaits the discovery of animal test system that is closely parallel to the pathological course of diabetes in human beings. Hypoglycemic activity has been reported in many plants during the last twenty years [
In India, herbal medicines date back several thousand years to the Rig-Veda, a collection of Hindu sacred verses, system of health care known as Ayurvedic medicine, which is still widely practiced in India today.
Recently there has been a shift in universal trend from synthetic to herbal medicine, which we can say “Return to Nature.” Subsequently, with this background in mind, this study was embarking on the study of hypoglycemic effect of
Food product development and their acceptability appraisal through organoleptic evaluation carried out by a trained panel comprising 30 panelists from the department of Food Science and Nutrition, Banasthali University. They were preselected on the basis of good health conditions, time availability, no allergy plants products, any aversion to
Training consisted of: (1) initial orientation session where panelists received detailed explanation about the organoleptic methodology; (2) group meetings for general description of the
The panelists performed organoleptic appraisal by 9 point hedonic test [
Panelist should be fit and free from tiredness to reduce the possibility of errors. Ensure that there is sufficient light at the judgment site. If too many people congregate, it may interfere with the sensory evaluation, site should be free from distraction. Drink water between the evaluations of samples. The panelists were instructed not to swallow the samples. Proper weighing of the raw materials to be used in the cooking. Area should be odor free. There should be proper ventilation. Instruction to the panelists should be understandable, concise, and appropriate to the test.
Fresh leaves of medicinal plants, namely,
Food preparations prepared with different methods of cooking by incorporating
Food preparations | Method of processing |
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Fure | Steaming |
Rasam | Roasting and pressure cooking |
Stuffed idli | Fermentation and steaming |
Palak methi muthia | Steaming |
Methi paratha | Stir frying |
Coriander chutney | Grinding |
Cucumber soup | Pressure cooking |
The data were subjected to statistical analysis using Statistical Package for Social Sciences (SPSS) version 16.0. Mean ± SD was used to obtain the differences in organoleptic scores, within different levels of incorporation of
All the food products incorporated with
In
Organoleptic evaluation of food products developed by incorporation of
Food products | g/serving | Appearance | Color | Texture | After taste | Overall acceptability |
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Fure | Standard |
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3 g |
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4 g |
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6 g |
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Rasam | Standard |
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3 g |
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4 g |
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6 g |
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Stuffed idli | Standard |
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3 g |
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4 g |
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6 g |
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Palak methi muthia | Standard |
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3 g |
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4 g |
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6 g |
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Methi parantha | Standard |
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3 g |
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4 g |
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6 g |
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Coriander chutney | Standard |
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3 g |
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4 g |
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6 g |
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Cucumber soup | Standard |
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3 g |
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4 g |
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6 g |
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All values are found to be Nonsignificant.
For
Energy content of all the food products prepared by incorporating 3 g
Nutritive evaluation of food products developed by incorporation of 3 g
Food products | Cooked weight/serving (g) | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Fiber (g) |
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Fure | 80 | 137.34 | 12.51 | 3.87 | 34.58 | 0.16 |
Rasam | 244 | 80.2 | 3.43 | 3.58 | 17.1 | 0.69 |
Stuffed idli | 78 | 142.76 | 7.07 | 0.84 | 35.66 | 0.58 |
Palak methi muthia | 65 | 168.52 | 10.58 | 2.65 | 23.04 | 0.12 |
Methi paratha | 92 | 240.34 | 11.32 | 7.98 | 29.65 | 0.11 |
Coriander chutney | 46 | 55 | 1.67 | 0.07 | 3.5 | 0.75 |
Cucumber soup | 185 | 13.31 | 0.34 | 0.03 | 1.18 | 0.05 |
The scores of standard were more acceptable than all the variations made at different concentrations. It was also observed that the concentration of
The authors declare that there is no conflict of interests regarding the publication of this paper.