In-Vivo Efficacy of Buckwheat Flour Incorporated Food Products on the Blood Glucose and Lipid Profiles

Gomathi. G. K¹, Parameshwari. S^1*and Uvaraj. M. G²

¹Department of Nutrition and Dietetics, Periyar University, Salem, Tamil Nadu, India.

²M G Diabetes Speciality and Research Centre, Salem-4, India.

Corresponding Author E-mail: parameshwari@periyaruniversity.ac.in

DOI : http://dx.doi.org/10.13005/bbra/3112

ABSTRACT: Buckwheat, a pseudo-cereal, was processed into flour and incorporated in food products like chapatti, nutri balls, and soup mix. The supplementation of three developed food products to three groups with 15 subjects (with diabetes and dyslipidemia) in each group was carried out for 90 days, while one group (15 subjects) was treated as a control where no intervention was given. The blood sugar profile and blood lipid profile including the levels of fasting blood sugar, post-prandial blood sugar, HbA1c, serum cholesterol, triglycerides, Low-Density Lipoprotein, High-Density Lipoprotein, and Very Low-Density Lipoprotein were assessed before and after the supplementation period and subjected to statistical analysis. The results depict that in the experimental group supplemented with buckwheat flour incorporated chapatti, a significant difference (p<0.05) was observed in all the biochemical parameters assessed, while in the group supplemented with buckwheat flour incorporated nutri ball, a significant difference (p<0.05) was observed in the HbA1C levels, serum triglyceride levels, and LDL levels. The group supplemented with buckwheat flour incorporated soup mix showed a significant difference (p<0.05) in the fasting blood sugar levels, postprandial blood sugar levels, serum triglyceride levels, and LDL levels. Hence, it can be concluded that the consumption of buckwheat flour has a significant impact on blood sugar and lipid profile.

KEYWORDS: Buckwheat; Diabetes; Dyslipidemia; Low gluten foods; Pseudocereal

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