Effect of Adding the Spirulina (Arthrospira platensis), to Date Syrup on Glycemic Response and its Effectiveness to Reduce Post Prandial Blood Glucose

Mimouni  Yamina; Siboukeur  Oumelkheir; Merabet Ismail

Volume : IV, Issue : V, May - 2015

Effect of Adding the Spirulina (Arthrospira platensis), to Date Syrup on Glycemic Response and its Effectiveness to Reduce Post Prandial Blood Glucose

Mimouni Yamina, Siboukeur Oumelkheir, Merabet Ismail

Abstract :

The date palm care, Algeria an important place in agriculture. The date is known for its richness in various nutrients such as sugars, minerals, and fiber. The aim of this research is to develop a syrup from the dates and spirulina with a low glycaemic index for use by the obese and diabetics. Spirulina, described as "the richest food in the world", is a true protein concentrate (70%). Syrup was manufactured from the Ghars cultivar by diffusion method at 80 �C for 24 hours followed by concentration at 60�C. To this syrup 1 to 2% of spirulina was added. The study subjects were seventeen healthy volunteers. Each subject was tested on separate days with 50 g of glucose, 50 g equivalent of available carbohydrates from the Ghars cultivar, pure date syrup, and the syrup supplemented with spirulina (1% and 2%). The mean glycemic indexes were between 43.40�9.74, 61.51�10.98. There is statistically significant difference in the GI between Ghars cultivars and the dates syrups, ANOVA; (Fcalculated = 15,07 , Ftheoretical = 4.96 ) and there is no statistically significant difference between pure syrup and spirulina supplemented syrups (Fcalculated = 0,11, Ftheoretical = 4,96). The determined glycemic load for the spirulina supplemented syrup was 20.01�4.65 and 19.7�4.48, for 1% and 2% respectively, thereby classifying them as average glycemic load foods. The results show low GI for spirulina supplemented syrup. These findings point to the potential benefits of these products for diabetic subjects when used in a healthy balanced diet.