Formulation and evaluation of sweet potato-based functional crackers: A gluten-free dietary strategy for type 2 diabetes management

Type 2 diabetes mellitus is a major global health concern, necessitating dietary interventions that provide both nutritional and therapeutic benefits. This study developed gluten-free, sweet potato-based functional crackers (SP-bFCs) as a natural dietary approach for managing T2DM, particularly in individuals with diabetes and gluten sensitivity. The SP-bFCs were evaluated for sensory acceptability, nutritional quality, phytochemical content, microbiological safety, and feed efficiency ratio (FER). Their antidiabetic efficacy was assessed in streptozotocin-nicotinamide-induced diabetic rats. Thirty rats were divided into five groups: G1 (normal control), G2 (diabetic control), G3 (drug-treated with glibenclamide), G4 (control crackers-treated), and G5 (SP-bFC4-treated). Sensory evaluation revealed that SP-bFC4 received the highest overall acceptance score (8.73 ± 2.25). Nutritional analysis showed that SP-bFC4 was rich in dietary fiber (9.85 ± 0.009 %), low in fat (2.51 ± 0.009 %) and energy (354.77 ± 0.038 kcal), gluten-free, and abundant in essential minerals (Fe, Zn, Mg, Ca, Na, K) and phytochemicals (phenols, flavonoids, tannins, saponins, and glycosides). Microbiological testing confirmed stability over six months of storage. The FER analysis indicated better nutrient utilization in the SP-bFC4 group (G5) compared to diabetic controls (G2). In diabetic rats, SP-bFC4 significantly reduced fasting and postprandial blood glucose levels, improved lipid profiles by lowering LDL, TC, and TG while increasing HDL, and enhanced antioxidant activity (SOD, CAT). Histopathological analysis further revealed pancreatic islet regeneration, underscoring its therapeutic potential. These findings demonstrate that SP-bFC4 is a safe, nutritious, and effective functional food for glycemic control and gluten intolerance, highlighting the potential of sweet potato in T2DM dietary management.