In vivo bioassay of composite flour made of growol and cowpeas (Vigna unguiculata) sprout flour for determining the hypoglycemic properties

Abstract

Growol was traditional food that was produced by spontaneous fermentation of cassava in water for 3–5 days. . In preliminary research showed that cowpeas sprout protein had hypoglycemic properties. This research was aimed to determine the hypoglycemic properties through in vivo bioassay of composite flour that was made of growol and cowpeas sprout flour by using normal and diabetic Sprague Dawley male rats. There were two of research treatments, that were rat condition and feed treatment. The first teratments (rat condition) were normal rats and diabetic rats which was induced by alloxan injection, and the second treatments (feed) were standard feed and composite flour feed which was prepared by substitution of corn strach in standard feed with the composite flour. The blood glucose of rats were analysed on 3th, and 18 th days for the treatment and before the treatment as control (0th). The result of this research indicated that the potency of hypoglycemic were shown by decreasing of blood glucose level in diabetic rats with growol treatment. On 18th days treatment, the blood glucose of the diabetic rats with standard feed increased and they were still diabetec. While the blood glucose of diabetic rats with composite feed treatment reduced 20% on 18th days after the treatment, although they are still diabetic. The composite flour might decrease blood glucose for more than 18 days feed treatment. That was indicated that the composite flour that was made of growol and cowpeas sprout flour might be used as functional food for type 2 diabetic therapy