DEVELOPMENT OF VALUE ADDED PRODUCT TO REDUCE THE RISK OF HYPOGLYCEMIA IN DIABETIC POPULATION

Ulfath T. K., Nikhitha M., Praditi S., Kavitha G. S., Myrene R. D.*, Sangeetha P.

ABSTRACT

Hypoglycemia is a medical emergency that involves an abnormally diminished content of glucose in the blood. It is one of the most important complications in the treatment of diabetes caused due to insulin over dosage. In our study we focused on the hypoglycemic population among children and developed edible products using medium GI foods like Sweet Potato (Ipomea batatas) and Finger millet (Eleusine coracana) as the key ingredient. These are known to release glucose steadily without causing glucose spikes in the blood. The product developed were Muffins (3 variations with sweet potato and finger millet) - a confectionary product having long shelf-life, major acceptability as a snack and easy to carry. The muffins were first subjected to sensory evaluation using the Nine-Point Hedonic Scale to determine consumer acceptability, followed by Proximate Analysis (Moisture, Ash and Crude fibre content) and Biochemical Analysis (Reducing sugars, Total sugars and Protein content). The Glycemic Index of each product variation was determined in vitro. The results of all the above analysis were compared with that of a control product devoid of Sweet Potato and Finger millet. The developed products were found to be nutritionally superior to the control and most importantly had a lower GI value as compared to the control: variation 2 having the lowest relative GI value. Thus the prepared value added product could be useful in the effective management of Hypoglycemia.

Keywords: Hypoglycemia, muffins, Ipomea batatas, Eleusine coracana, Glycemic index.