Blood glucose and blood pressure lowering effect of diets supplemented with whole unripe plantain flour and effects on altered biomolecules in diabetic/hypertensive rats

Abstract

Abstract Plantain has been used in folklore for the management of diabetes and hypertension. The locals either make whole unripe plantain fruits into wet slurry or powdered form. This study seeks to evaluate fasting blood glucose (FABG) and blood pressure (BP) lowering ability of diets from whole (with peel) unripe plantain flour and their effect on biomarkers linked to the manifestation of diabetes and hypertension in diabetic/hypertensive (DH) rats. Cookies were formulated with whole unripe plantain flour and designated as Diet A-E. Then, organoleptic properties, amylose/amylopectin contents and glycemic index (GI) were determined. Experimental rats were sourced for DH induction and grouped as follows: Group-1: healthy rats; Group-2: DH rats; Group-3: DH rats administered acarbose/captopril; Group 4–7 rats fed with Diet A to D. The experiment lasted for 14 days. Our results revealed that the formulated diets had higher amylose, lower amylopectin content, and moderate GI. Also, DH rats fed with the formulated diets had reduced FABG, BP, decreased activity of carbohydrate-digesting enzymes, angiotensin-converting enzyme, and arginase with enhanced antioxidant status compared to untreated DH rats. Whole unripe plantain flour-supplemented diets exhibit health benefits, are safe and could serve as a functional food for diabetes and its complication management.

Keywords

• Unripe plantain fruit
• Hyperglycemic
• Diabetes
• Cookies
• Functional food