Effect of finger millet (Eleusine coracana) buns supplementation on serum glucose and serum lipids level in type 2 diabetics

DOI: 10.18805/ajdfr.DR-933    | Article Id: DR-933 | Page : 337-340
Citation :- Effect of finger millet (Eleusine coracana) buns supplementation on serum glucose and serum lipids level in type 2 diabetics.Asian Journal Of Dairy and Food Research.2017.(36):337-340
Neha Tiwari and Sarita Srivastava nehatiwari41@gmail.com
Address : Department of Foods & Nutrition, College of Home Science, G. B. Pant University of Agriculture and Technology, Pantnagar-263 145, Uttarakhand, India.
Submitted Date : 6-10-2014
Accepted Date : 10-09-2017

Abstract

The present study was conducted to show the long term effect of low glycemic index (GI) finger millet (Eleusine coracana) buns (GI = 36.57) on diabetics. This case control clinical trial was conducted on 30 type 2 diabetic subjects who were equally divided into 2 groups: experimental group (EG) and control group (CG). The EG patients were supplemented with four (200 g) finger millet flour buns for 60 days in comparison to control group without having any buns supplementation. All the samples supplemented to experimental group provided 23-25g of total dietary fibre per day. The metabolic parameters studied were serum glucose, serum cholesterol, serum LDL, serum HDL, serum triglycerides and serum VLDL.  Blood glucose levels (both fasting and post prandial) and lipid profile (at fasting) of the subjects were assessed at baseline and after 60 days of supplementation. Significant reduction was recorded in fasting blood glucose (13.75%), post prandial blood glucose (14.43%), serum cholesterol (4.41%) and serum LDL (11.22%) and also a decrease in serum triglycerides (5.11%) and VLDL (4.74%). Serum HDL increased significantly by 14.98 per cent. Thus, it is concluded that finger millet as a low GI food product leads to modest improvement in long-term glycemic and lipidemic control in type 2 diabetics.

Keywords

Fasting Glycemic Lipidemic Post prandial Supplementation Triglycerides.

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