Development of Chapattis with the Whole Wheat Flour and Fig Leaves for Type II Diabetic Patients

Abstract

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Diabetes is becoming the major cause of morbidity and mortality throughout the world. Its prevalence throughout the Pakistan population is 11.77%. Medicinal plants and herbs are being used since the ancient times to treat diabetes.  One of these plants is fig and its several species are being used for maintaining the blood glucose level. It contains many bioactive compounds such as flavonoids, tannins, vitamin E, sterols, and alkaloids etc. which play important role in regulating blood glucose levels.  In the following study, chapattis were developed by fortifying whole wheat flour with fig leaves to check its effectiveness in lowering blood glucose level. Sensory evaluation and proximate analysis of the product was done along with the two different compositions used for the product development. Two biochemical tests – fasting blood glucose level and 2-h postprandial blood glucose level were performed on diabetic patients. The obtained data was subjected to appropriate statistical techniques. The results showed that the chapattis with 15 gm of fig leaves were the most appropriate to consume because chapattis with 10 gm of fig leaves were effective but in the long run whereas chapattis with 20 gm of fig leaves had the tendency to put an individual in hypoglycaemic state.