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Research Article Open access CC BY 4.0

Phytochemical Properties and Hypoglycemic Effect of Finger Millet Malt Drinks Supplemented with Cucumber and Carrot Juice on Alloxan-Induced Diabetic Rats

Eucharia U. Onwurafor, Chinonyelum I. Iloka, Eunice O. Uzodinma, Chinwe J. Aronu, Ebele N. Aniagor

Asian Food Science Journal · pp. 43–54 · Published 10 Feb 2023

10.9734/afsj/2023/v22i1637

Abstract

Aim: The study evaluated the phytochemical content and effect of supplementation of finger millet malt drinks with 25% carrot and cucumber juice on diabetes management. Sample: Finger millet malt, cucumber juice, carrot juice, Albino rats. Study Design: Completely Randomized Design was used. Place and Duration of Study: Department of Food Science and Technology and Department of Animal Health and production, Faculty of veterinary Medicine, University of Nigeria, Nsukka (between January 2021 and June, 2021. Methodology: Finger millet grain was malted for 48 h, dried for 5 days, and subsequently divided into two portions. A portion was roasted while the other was not. Roasted and unroasted finger millet malt drinks were prepared and blended in different ratio with processed mixture of carrot and cucumber juice. The finger millet malt drink and the supplemented malt were evaluated for phytochemical and microbial properties using standard methods. Thirty albino rats separated into four test groups and one control group initially tested for fasting blood glucose were induced diabetes using Alloxan monohydrate (dose=150 mg/kg body weight). The test animals were fed malt drinks and measured amount of rat chow for 28 days, their blood samples were subjected to serum lipid profile, fasting blood sugar and weight measurement. Results: The results revealed that the total phenols and flavonoids increased with supplementation with cucumber and carrot juice. Total viable counts of the malt drinks ranged from 1.13 -2.93 x 102Cfu/100ml and no mould growth was detected. Rats fed sample prepared from 50% unroasted finger millet malt drink, 25% of cucumber and 25% carrot juice) had the highest reduction in fasting blood sugar level (87% and also most effective in weight regain(15.30%) while rats fed 100% roasted finger malt drink had the least decrease in fasting blood sugar (44.2%). High density lipoprotein increased and the values ranged from 26.00 -50.34 mg/dl while cholesterol, very low-density lipoprotein, low-density lipoprotein, and triglyceride levels reduced and the values ranged from 16.17 to 42.28, 8.17 -9.16, 13.35 – 21.44 and 40.84 – 46.64 mg/dl, respectively in the rats fed experimental malt drink. Conclusion: Rats fed samples containing 50% unroasted finger millet malt, 25% of cucumber and 25% carrot drink had more weight gain (15.30%) and fasting blood glucose reduction (87%). Malted drinks from unroasted finger millet enriched with cucumber and carrot juice can be used in diabetes management.

Carrot juice cucumber juice fasting blood sugar finger millet malt diabetes lipid profile

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