Effects of enriching sorghum-wheat bun diet with snail meat powder on blood glucose and glycemic responses in healthy rats

Protein diets play a critical role in regulating energy intake and metabolism, which influences the glycemic response of the body to carbohydrates by lowering insulin activity and reducing fat deposition in adipose tissue. This study aimed to determine the effects of enriching the sorghum-wheat bun diet with snail meat powder on blood glucose and glycemic responses in healthy rats. Buns were prepared by replacing portions of the composite sorghum-wheat flour with 5%, 10%, 15%, 20%, and 25% snail meat powder (SMP). Postprandial blood glucose responses were monitored by sampling blood from the tail tips of healthy male Sprague-Dawley rats at intervals of 0, 15, 30, 45, 60, 90, and 120 minutes, using a glucose testing device. The glycemic index (GI) for each diet was determined by calculating the incremental area under the blood glucose response curve over two hours. The glycemic load (GL) was then calculated by multiplying the glycemic index percentage by the total grams of carbohydrates in the diets consumed. Enriching at 25% with SMP significantly reduced the total area under the curve for blood glucose responses, lowered the dietary glycemic index from 79 to 58, and decreased the glycemic load from a high of 26 to an intermediate level of 17. Sorghum-wheat buns enriched with SMP have the potential to reduce protein deficiencies, address hidden hunger, regulate blood glucose responses, and enhance blood glucose control in healthy rats. Diets that promote stable, low blood glucose levels provide benefits in regulating metabolic responses.