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PROCESSING AND THERAPEUTIC EFFECT OF GLYCIN MAX MER (SOYA BEANS) AMONG NON-INSULIN DEPENDENT DIABETIC SUBJECTS by Dr.P.Nazni

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nazni peerkhan
nazni peerkhan

This document discusses a study on the processing and therapeutic effects of okara (soybean residue) among non-insulin dependent diabetic subjects. The study involved processing soybeans to obtain okara powder, formulating rice sevai using 25 grams of okara powder, and testing its hypoglycemic effects on 50 Type II diabetic subjects over 3 months. The supplemented group saw significant reductions in fasting blood glucose levels by 27.88 mg/dl, post-prandial blood glucose by 30.04 mg/dl, and glycosylated hemoglobin by 1%. The study concluded that okara powder from soybeans is effective at reducing blood glucose and glycosylated hemoglobin levels in type 2 diabetics.

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PROCESSING AND THERAPEUTICPROCESSING AND THERAPEUTIC EFFECT OFEFFECT OF GLYCINGLYCIN MAMAXX MERMER (SOYA BEANS) AMONG NON-(SOYA BEANS) AMONG NON- INSULIN DEPENDENT DIABETICINSULIN DEPENDENT DIABETIC SUBJECTSSUBJECTS Dr. P.NAZNI Associate 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 foodA nutraceutical is any substance that is a food or a part of a food and provides medical or health benefits, including the prevention andand provides medical or health benefits, including the prevention and treatment of disease.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 21stst centuray.centuray. 3.3. Numerous nutraceuticals show promise in diabetes management.Numerous nutraceuticals show promise in diabetes management. 4.4. For the present study nutraceutical namelyFor the present study nutraceutical namely okaraokara (GLYCIN MAX MER)(GLYCIN MAX MER) a processed product from soybeans was selected for supplementation to thea processed product from soybeans was selected for supplementation to the selected diabetic subjects.selected diabetic subjects. SOYBEANS
OBJECTIVESOBJECTIVES ? Processing of soyaProcessing of soya beans to obtain okarabeans to obtain okara powder.powder. ? To formulate the riceTo formulate the rice sevai using the 25sevai using the 25 grams of okara powder.grams of okara powder. ? To find out theTo find out the hypoglycemic effect ofhypoglycemic effect of the okara containingthe okara containing lemon rice sevai amonglemon rice sevai among the diabetic subjects.the diabetic subjects. SOYBEANS OKARA OKARA
METHODOLOGYMETHODOLOGY PHASE-IPHASE-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 years FBG above 150 mg/dl PPBG above 235 mg/dl
0 20 40 60 80 100 120 140 160 180 Bloodglucose mg/dl CONTROL GROUP SUPPLEMENTED GROUP INITIAL AND FINAL VALUES OF FASTING BLOOD GLUCOSE INITIAL FINAL RESULTSRESULTS
215 220 225 230 235 240 245 250 255 260 265Bloodglucose (mg/dl) CONTROL GROUP SUPPLEMENTED GROUP INITIAL AND FINAL VALUES OF POST PRANDIAL BLOOD GLUCOSE LEVEL INITIAL VALUE FINAL VALUE SOYA NUTS
0 2 4 6 8 10 12 GlycosylatedHb(%) CONTROL GROUP SUPPLEMENTED GROUP 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 atPost 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 bloodThere 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 atResults 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 studyThus the supplementation study concludes that okara powder from soyaconcludes that okara powder from soya beans has good effect on reducing bothbeans has good effect on reducing both Blood glucose level and GlycosylatedBlood glucose level and Glycosylated hemoglobin levels in type 2 diabetichemoglobin levels in type 2 diabetic subjects.subjects.
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PROCESSING AND THERAPEUTIC EFFECT OF GLYCIN MAX MER (SOYA BEANS) AMONG NON-INSULIN DEPENDENT DIABETIC SUBJECTS by Dr.P.Nazni

  • 1. PROCESSING AND THERAPEUTICPROCESSING AND THERAPEUTIC EFFECT OFEFFECT OF GLYCINGLYCIN MAMAXX MERMER (SOYA BEANS) AMONG NON-(SOYA BEANS) AMONG NON- INSULIN DEPENDENT DIABETICINSULIN DEPENDENT DIABETIC SUBJECTSSUBJECTS Dr. P.NAZNI Associate Professor Department of Food Science, Periyar University, Salem, Tamilnadu. e-mail-naznip@gmail.com
  • 2. 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 foodA nutraceutical is any substance that is a food or a part of a food and provides medical or health benefits, including the prevention andand provides medical or health benefits, including the prevention and treatment of disease.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 21stst centuray.centuray. 3.3. Numerous nutraceuticals show promise in diabetes management.Numerous nutraceuticals show promise in diabetes management. 4.4. For the present study nutraceutical namelyFor the present study nutraceutical namely okaraokara (GLYCIN MAX MER)(GLYCIN MAX MER) a processed product from soybeans was selected for supplementation to thea processed product from soybeans was selected for supplementation to the selected diabetic subjects.selected diabetic subjects. SOYBEANS
  • 3. OBJECTIVESOBJECTIVES ? Processing of soyaProcessing of soya beans to obtain okarabeans to obtain okara powder.powder. ? To formulate the riceTo formulate the rice sevai using the 25sevai using the 25 grams of okara powder.grams of okara powder. ? To find out theTo find out the hypoglycemic effect ofhypoglycemic effect of the okara containingthe okara containing lemon rice sevai amonglemon rice sevai among the diabetic subjects.the diabetic subjects. SOYBEANS OKARA OKARA
  • 4. METHODOLOGYMETHODOLOGY PHASE-IPHASE-I PROCESSING AND PREPARATION OF OKARA BASED RICE SEVAIPROCESSING AND PREPARATION OF OKARA BASED RICE SEVAI Soy beans Soaked for 5-8 hours
  • 5. Pressures cook it at 100° c for 10 minutes Drain the excess water Grained the cooked beans using mixie
  • 6. Removal of milk using muslin cloth Remaining residue is dried Okara powder
  • 7. + 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
  • 8. Extrude it as sevai Prepared as Lemon rice sevai and served
  • 9. 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 years FBG above 150 mg/dl PPBG above 235 mg/dl
  • 11. 215 220 225 230 235 240 245 250 255 260 265Bloodglucose (mg/dl) CONTROL GROUP SUPPLEMENTED GROUP INITIAL AND FINAL VALUES OF POST PRANDIAL BLOOD GLUCOSE LEVEL INITIAL VALUE FINAL VALUE SOYA NUTS
  • 12. 0 2 4 6 8 10 12 GlycosylatedHb(%) CONTROL GROUP SUPPLEMENTED GROUP INITIAL AND FINAL VALUES OF GLYCOSYLATED HEMOGLOBIN LEVELS INITIAL VALUE FINAL VALUE SOYBEANS
  • 13. SUPPLEMENTRY IMPACTSUPPLEMENTRY IMPACT ? Post prandial blood glucose level also showed a significant reduction atPost 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 bloodThere 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 atResults 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
  • 14. CONCLUSIONCONCLUSION Diabetes was fatal today; although not curable but largely controllable --Sir Fredrick Thus the supplementation studyThus the supplementation study concludes that okara powder from soyaconcludes that okara powder from soya beans has good effect on reducing bothbeans has good effect on reducing both Blood glucose level and GlycosylatedBlood glucose level and Glycosylated hemoglobin levels in type 2 diabetichemoglobin levels in type 2 diabetic subjects.subjects.