Vol. 10, Issue 8 (2021)

Author(s):
Vishakha Singh, Mamoni Das and Chandana Choudhury Barua

Abstract:
The increasing prevalence of Type 2 Diabetes Mellitus worldwide emphasizes the importance of understanding the role of diet consumption. The foods with low Glycemic Index (GI) value are majorly focused as per the consumer’s demand and there are very limited instant foods available with low GI essential for Type 2 diabetic patients. Therefore, this present study was conducted to develop the low GI, Ipomoea-batatas Based Instant Beverage Mix (IBIBM) and Morus-nigra Based Instant Beverage Mix (MBIBM). And, a comparative investigation was done to estimate the chemical composition, and Glycemic Index (GI) of formulated IBIBM and MBIBM using an animal model. After analysis, the moisture content, crude protein, crude fat, crude fibre and total carbohydrate in IBIBM was found as 6.38 g/100g, 5.36 g/100g, 1.07 g/100g, 4.02 g/100g and 81.91g/100g and in MBIBM this was 7.07 g/100g, 10.96 g/100g, 1.09 g/100g, 7.12 g/100g and 72.65g/100g. A significant (P< 0.05) lower glycemic response was observed in both IBIBM and MBIBM in compression to glucose standard. MBIBM was found to be most effective with GI 39.39 than IBIBM that showed GI 41.72. Both IBIBM and MBIBM were found nutritionally superior to that of commercially available instant foods. Therefore formulated IBIBM and MBIBM can be used as a health drink with the ability to manage metabolic disorders like Type 2 Diabetes Mellitus and obesity. This study also opens new avenues for the development of the different types of instant beverage mixes using other functional ingredients.