Anti-Diabetic Effect of Okara Noodles on Streptozotocin-Nicotinamide Induced Diabetic Rats

Abstract

Okara is a by-product of soybean curd residue resulting from the processing of soy milk and tofu. Okara noodles were made from wheat flour (WF) and okara flour (OF) with a few modifications that consist of high dietary fiber. Therefore, okara can be considered as an effective functional component with health-promoting benefits, especially for diabetes mellitus. Albeit, the anti-diabetic effect has not been conscientiously investigated. The goal of the current research was to evaluate the anti-diabetic effect of okara noodles on Streptozotocin-Nicotinamide induced diabetes mellitus rats. In the experiment, the different ratios of OF was used to prepared 3 formulated noodles (F0, F1 and F2) where F0 (0 % OF; 100 % WF), F1 (25 % OF; 75 % WF) and F2 (45 % OF; 55 % WF). Twenty-four male wistar rats were randomly divided into 4 groups (6 rats/groups), normal group of rats fed with standard feed and 3 diabetics groups, respectively fed with standard feed and formulated noodles variety (F0, F1 and F2). In in vivo analysis, it indicated, diabetes mellitus rats fed okara noodles had lower blood glucose levels and HOMA-IR and higher serum insulin levels and HOMA-b index than those fed control noodles (F0) as well as body weight managing activity. These outcomes demonstrated okara noodles possess significant anti-diabetic activity, prompting the applicability of okara noodles as potential food for the diabetes mellitus food products. HIGHLIGHTS Diabetes mellitus (DM) rats fed okara noodles had lower BGLs and HOMA-IR DM rats fed okara noodles had higher serum insulin levels and HOMA-b index than those fed control noodles as well as body weight managing activity Okara can be considered as an effective functional component for the anti-diabetic effect on STZ-NA induced DM rats GRAPHICAL ABSTRACT