Production and Assessment of Nutritional, Antidiabetic and Antioxidant Properties of Biscuit Fortified with some Antidiabetic Plants for Diabetic Patients

The study aimed to produce biscuit that fortified with three different concentrations of mixed antidiabetic medicinal plants including cinnamon, sage, moringa leaves, fenugreek, avarampoo, bitter gourd, panakilangu and ghritkumari for diabetic and evaluate the nutritional, antioxidant and antidiabetic characteristics of the biscuit. After preparation and baking of biscuit samples, a proximate composition, physical attributes, antioxidant and antidiabetic capacity such as phenol, flavonoid, ABTS scavenging capability, FRAP, α-amylase inhibition, α-glucosidase inhibition and glycemic index were measured. Our results demonstrated that the moisture, fat, carbohydrate content were found to significantly (p<0.05) decline as concentration of medicinal plant powder increased while the protein, fiber and ash content were found to significant (p<0.05) increase with increase the concentration of medicinal plant powder. According to the findings, the use of medicinal plants in high concentrations resulted in noticeably higher levels of phenol and flavonoid in addition to DPPH, ABTS radical scavenging activities and FRAP values. α-amylase and α-glucosidase enzymes are highly inhibited by the medicinal plant biscuit. Fortifying biscuits with medicinal plants may play an important role in controlling sugar levels where a high level of α-amylase enzyme inhibition and antioxidants may result in a lower blood glucose level. This could be a trend for diabetes control in the future. Therefore, it is anticipated that the antidiabetic, antioxidant-rich biscuits made in this study will offer consumers many important health advantages.