Antinutrient composition and antioxidant activity of composite functional food formulation for diabetics

DEEPA; S. PATIL; NEENA JOSHI

Volume : V, Issue : IX, September - 2015

Antinutrient composition and antioxidant activity of composite functional food formulation for diabetics

Deepa, S. Patil, Neena Joshi

Abstract :

Diabetes is increasing at an alarming rate in the country and is associated with cardiac disorders including hypercholesterolemia especially in urban population. This is attributed to rapid nutritional transition, and life style changes (Shetty, 2002). In the view of the alarming global and national situation with reference to diabetes and effectiveness of various food and herbs in controlling the disease on the other, an investigation was conducted to develop a functional food formulation by making use of locally available foods. Four composite mixes were developed using wheat, ragi, bajra, soy bean, flax seed powder, cluster bean powder, drumstick leaves powder and amrutballi stem powder. Composite mixes were subjected to chemical analysis antinutrients using standard protocols. Antioxidant acivity of the formulated food composite mixes ranged from 40.91–57.66%.. These functional food formulations also exhibited good radical scavenging potential as evidenced by high values for phytates, tannic acid and anti oxidant activity