Hypoglycemic Response of Alloxan-Induced Diabetic Rats Fed with Sweet ‎Potato (Ipomoea Batatas) and Irish (Solanum Tuberosum) Potato Flour ‎Supplemented with Vitamins

Abstract

The hypoglycemic effect of feeding normal and alloxan-induced diabetic rats with Sweet Potato (Ipomoea batatas)and Irish Potato (Solanum tuberosum)flour fortified with vitamin for 21 days was studied. Forty-five white albino rats were divided into groups of five rats each. The groups are Normal control, Normal control + diet, positive control, negative control, test control 1 and test control 2. Fasting blood glucose and 2 hours post-prandial were measured at 7 days, 14 days and 21 days. It was found that sweet potato and irish potato flour diet significantly (P<0.05) reduced the fasting blood glucose and 2 hours post-prandial blood glucose compared with those of diabetic and normal rats fed with control diet. Maximum reduction in fasting and 2 hours post-prandial blood glucose was observed at day 21 with 119.6 ± 5.59 mmol/L in the sweet potato fed group compared to the diabetic control (223.6 ± 9.31mmol/L and normal control (106.6 ± 7.83) mmol/L. While the Irish potato group had (133 ± 2.45) mmol/L, compared to the diabetic control (233.6 ±9.31) mmol/L and normal control (106.6 ±7.83) mmol/L. However Sweet potato showed a better hypoglycemic effect than irish potato. This shows that the hypoglycemic effect of sweet and irish potato is time dependent.