Abstract: Physical, sensory properties and hypoglycemic effect of crackers produced from sprouted pigeon pea, unripe plantain and brewers’ spent grain fed to diabetic rats were investigated. Different composite flours were used to produce crackers. Physical and sensory properties of the crackers, the blood serum of the rats and changes in the rat body weight were measured. Spread ratio and break strength of the crackers from different flour blends ranges from 7.01 g to 8.51 g and 1.87 g to 3.01 g respectively. The acceptability of the crackers revealed that Sample A (100% wheat crackers) was not significantly (p>0.05) different from Samples C and D. Feeding the rats with formulated crackers caused an increase in the body weight of the rats but a reduced body weight was observed in diabetic rats fed with normal rat feed. The result indicated that cracker produced from the formulated flour blends caused a significant hypoglycemic effect in diabetic rats and led to a reduction of measured biochemical indices. Therefore, this work showed that consumption of crackers from the above formulated flour blend was able to decrease hyperglycemia in diabetic rats.
Abstract: Delayed wound healing in diabetes is primarily
associated with hyperglycemia, over-expression of inflammatory
marker, oxidative stress and delayed collagen synthesis. This
unmanaged wound is producing high economic burden on the
society. Thus research is required to develop new and effective
treatment strategies to deal with this emerging issue. Our present
study incorporates the evaluation of wound healing effects of 50%
ethanol extract of Ocimum sanctum (OSE) in streptozotocin
(45mg/kg)-induced diabetic rats with concurrent wound ulcer. The
animals showing diabetes (Blood glucose level >140 and