Glycemic properties of noodles produced from acha (Digitaria exilis), fig leaves (Ficus exasperata) and wheat (Triticum aestivum) and effect on biochemical and hemodynamic parameters in diabetic-hypertensive rats

Abstract

• Wheat noodles was improved by inclusion of Acha and Fig leaf. • The enriched noodles had low glycemic indices. • The noodles reduced fasting glycated hemoglobin, blood glucose and blood pressure in rats. • Modulated enzymes linked to type-2 diabetes, and hypertension. In this study, the anti-diabetic and anti-hypertensive properties of wheat ( Triticum aestivum ) noodles was improved by inclusion of acha ( Digitaria exilis ) and fig ( Ficus exasperata ) leaf, which are plants established to have anti-hyperglycemic and anti-hypertensive properties respectively. The glycemic indices and the effects of the formulated noodles on fasting blood glucose levels, hemodynamic blood pressures and enzymes linked to type-2 diabetes (α-amylase and α-glucosidase) and hypertension [arginase and angiotensin 1 converting enzyme (ACE)] were assessed. The results revealed that inclusion of acha and fig leaf in the noodles caused significant reduction in glycemic indices, fasting blood glucose and systolic and diastolic blood pressure and modulated the activities of enzymes linked to type-2 diabetes and hypertension in the rats. Conclusively, the results revealed that wheat noodles fortified with acha flour and fig leaf could be suitable meal choice for diabetic and hypertensive patients.