Goroho Banana (Musa acuminata Sp) Flour: An Assessment for Type 1 Antidiabetic Solution

This study assessed Goroho banana flour's functional capacities as a potential type 1 antidiabetic solution. The study incorporated an in vivo model of 25 male Sprague-Dawley rats aged 8-10 weeks. Fifteen rats were streptozotocin (STZ, 55mg/kg weight) induced as a type 1 diabetic model. Treatments were grouped: normal feed group (KN/K. Normal, Normal subject + standard rodent feed), a positive control group (K. Pos, Diabetic subject + standard rodent feed), the K3 group (Normal subject + Goroho flour feed), K4 group (Diabetic subject + Goroho flour feed), and K5 group (Diabetic subject + standard rodent feed + glibenclamide 5mg/kg weight). The test was conducted for 30 days intragastrical feed by oral gavage. Weight loss was observed in the modelled group, while weight gain was observed in the normal feed groups. Blood sugar in the K. Pos group appeared insignificantly different from K4. The Langerhans islets of K4 (161.07μm) and K5 (162.05 μm) were insignificantly different from the K. Pos group (161.16 μm). Pancreatic β cells of K4 (70.4) and K. Pos (83.8) were insignificantly different. It was concluded that Goroho flour had no significant impact on type 1 diabetes models, and no blood sugar reduction was observed. Weight gain was observed on normal feed subjects without increased blood sugar levels.