Quality evaluation of therapeutic noodle from water yam, millet and wheat composite flour and its effect on lipid profile and blood glucose concentration using albino rats

Abstract

This study investigated the development and sensory qualities of therapeutic noodle from wheat, pearl millet (Pennisetum glaucum) and water yam composite flour and the effect of feeding the product on lipid profile and blood glucose concentration using alloxan induced albino rats. The therapeutic noodle was produced using different ratios of flour blends of wheat, millet and water yam. Sensory analysis was carried out based on color, taste, aroma, slipperiness and overall acceptability on the basis of a 9-point hedonic scale. The therapeutic noodle samples competed well with the commercial noodle (control) sample as they were all rated above average (>5.0) with noodle sample (WMF5) having a very high score of 8.40 in the overall acceptability. Alloxan induced male albino rats were fed the formulated therapeutic noodle for 21 days and assessed for their resultant body weight, blood glucose concentration and lipid profiles. The total cholesterol levels of all diabetic albino rats fed the formulated therapeutic noodle were reduced to within the normal range of below 200mg/dl ideal for adults after the 21days. The therapeutic noodles also helped to significantly (p < 0.05) reduce the high blood glucose concentration of the diabetic rats to below 200mg/dl while diabetic rats fed control diet (100:0) had the highest concentration of blood glucose (485mg/dl). Due to the high anti-diabetic properties of the therapeutic noodles, it can be recommended as a functional food source for the treatment of overweight, obesity, and diabetes.