diabetes its signs and symptoms, its effects on health, glycaemic index relation to prevention diabetes and diabetes related research reviews

1. WE
LC
O
ME

2. ASSESSMENT OF NUTRITIONAL STATUS OF
DIABETICS, FORMULATION AND EVALUATION
OF THERAPEUTIC FOOD PRODUCTS
Department of Food Science
College of Community Science
Vasantrao Naik Marathwada Krishi Vidyapeeth
Parbhani – 431 402
Presented by
Ms. Kalpana Lahade
2012/H/1/P
Guided by
Dr. Vijaya Nalwade
Head and Prof.

3.  Diabetes is a life long (chronic) disease and is a
group of metabolic disorder characterized by
high levels of sugar in blood . It is caused due to
deficiency of insulin .
 It is the most challenging non communicable health
problem worldwide.
 India, home to the second largest number of
diabetes cases (73 million in 2017), is the ideal
setting for IDF 2018.
 It is increasing day by day all over the world……….

4. Ratio of diabetes patients all over the world

5. Prevalence of Diabetes

7. DIABETES IS A SILENT KILLER

8. Symptoms of diabetes

9.  Management of diabetes without any side
effect is still a challenge to the medical
community.
 Scientists recommend consumption of low
glycaemic index (LGI) foods for prevention
and control of diabetes.
Diabetics should eat at regular
interval

10. Objectives
To formulate therapeutic food products
for diabetics
To assess the acceptability of formulated
food products by organoleptic evaluation
To analyze the nutrient composition of the
formulated food products
To evaluate the glycaemic index of
formulated food products
To study the Shelf life and microbial
content of formulated product

11. Fig 1. Schematic diagram for selection of total sample for study
Research Phase I
Rural area
(150)
Urban area
(150)
Bhagylaxmi
Nagar
(30)
Snehsharda
Nagar
(30)
Acharya
Nagar
(30)
Ramakrishna
Nagar
(30)
Krushisarthi
Nagar
(30)
Diet survey of 30 sub samples
Selection 300 Diabetics
Gangakhed
(40)
Papaya
jam
Vasmat
(30)
Jintur
(30)
Pathari
(30)
Selu
(20)

12. Fig 2. Schematic diagram for development of low glycaemic index foods
Research – Phase II
Selection of low glycaemic index foods
Preparation of low Glycaemic index food products
pproducts
Lentflaxmi
x
Papaya jam
Khastapuri Kharapar
a
Kachori Shev
Organoleptic evaluation
Nutrient analysis

13. Fig. 3. Schematic diagram for glycaemic index evaluation of developed foods
Research work-Phase III
Selection of normal subjects
(12)
Glycaemic index evaluation
Lentflaxmix
Papaya jam
Khastapuri Kharapara Kachori Shev
Storage and microbial study

14. METHODS………..
Survey
(300 diabetics)
• General information
• Nutritional status assessment
(Jelliffe,1966).
• Body mass index calculation
(Lean et al., 1995).
•Diet survey
(Gopalan et. al., 1995).

15. Nutrient
estimation of
developed food
products :
Moisture : AOAC (1990)
Protein : AOAC (1990)
Crude fat : AOAC (1990)
Ash : AOAC (1990)
Carbohydrates (by difference)
Dietary fiber: Ranganna (2007)
Minerals: Iron, zinc, copper and
manganese (AAS procedures),
Cont.…..

16. • The determination of colony count of bacteria presents in stored
food samples for three months was carried out by Direct
Method of Counting (DMC) give by Dubey and Maheshwari
(2004).
• Statistical analyses was carried out. The ‘t’ test and analysis of
variance… Gupta (2014).

17. The present study was conducted to
formulate the therapeutic food products
Five snacks products were developed
 Lentflaxmix
 Khastapoori
 Kharapara
 Kachori
 Shev

18. Ingredients

19. KHASTAPURI

20. Ingredients
Wheat Flour, Bajra Flour,
Barnyard millet Flour, Bengal
gram dhal Flour, Curry leaves
powder, Fenugreek seeds powder

21. Barnyard millet flour, Wheat flour,
Cowpeas, Chickpeas, Soybean,
Rajhma, Sesamumseeds,
Cumiseeds, Aniseeds, Coriander
seeds and Omum

22. Ingredients
Bengal gram dhal flour, Barnyard
millet flour, Drumstick leaves
powder, Omum, Turmeric and Red
chilly powder

23. Table 1. Composition of formulated food products
Sr.
no.
Ingredients (g) Lentflaxmix Khastapuri Kharapara Kachori Shev
1. Wheat flour - 50 20 20 -
2. Bajra flour - - 20 - 5
3. Barnyard millet flour - 30 20 13 20
4. Bengal gram dal flour - 27 38 - 70
5. Lentil 45 - - -
6. Soybean - - 10 -
7. Rajma - - 20 -
8. Chick peas - - 20 -
9. Cow peas - - 10 -
10. Ground nuts 15 - - -
11. Flaxseeds 30 - - -
12. Sesamum seeds 8 - .5 -
13. Cumin seeds 1 - .5 -
14. Coriander seeds 1 - .5 -
15. Fennel seeds - - .5 -
16. Fenugreek seeds .5 - -
17. Omum - 1 .5 1
18. Drumstick leaves powder - 2 - 4
19. Curry leaves powder - - 1.5 - -
20 Red chilly powder - 1 1 1 1
21. Cooking oil 20 23 25 25 21
22. Salt 1 1.5 1.5 1.5 1.5

24. Acceptability of the formulated food
products was studied using departmental
semi trend panel members by nine point
hedonic scale (BIS,1971).

25. Estimation of Glycemic Index
IAUC for tested food
GI = ------------------------------------------× 100
IAUC for reference food
• Healthy adult male(n=6) and female
(n=6) volunteers
• Age groups :30-45 yrs
• A written consent forms taken
• In the morning 50 gm of glucose
dissolved in 300 ml of water
• Blood glucose level measurement:
finger prick method using glucometer
•Time: at 30 min, 60 min, 90 min and 2
hour
•The test food sample i.e. formulated
products equivalent to 50 g carb

26. Kit used of glucometer “OneTouch

27. Particulars
Urban
(N=150)
Rural
(N=150)
Number Percentage Number Percentage
Age in years
40-50
51-60
62
88
41.33
58.66
65
85
43.33
56.66
Sex
Male
Female
94
56
62.66
37.33
106
44
70.66
29.33
Type of the family
Joint
Nuclear
Extended
102
45
03
68
30
02
107
23
20
71.33
15.33
13.33
Educational status
Illiterate
Secondary school
Higher Secondary
Graduate
Postgraduate
26
66
14
18
26
17.33
44
9.33
12
17.33
43
82
07
09
09
28.66
54.66
4.66
06
06
Occupation
Service
Business
Home maker
Farming
Social worker
Daily wages
82
11
38
10
01
08
54.66
7.33
25.33
6.66
0.66
5.33
19
08
37
72
-
14
12.66
5.33
24.66
48
-
9.33
Monthly Income
Rs. <15,000
Rs.15,000- 30,000
Rs.30,000 - 50,000
Rs. >50,000
14
40
58
38
9.33
26.66
38.66
25.33
18
34
77
21
12
22.66
51.33
14
Table 2. Socio-economic background of selected diabetic subjects (n=300)

28. Table 3. Mean value of Anthropometric measurements of the
selected diabetic women of urban and rural areas (N=100)
Anthropometric
Measurements
Mean value of anthropometric measurements of the selected diabetic women
‘Z’ value
Urban Rural
(N=56) (N=44)
Mean± SD Mean± SD
Height (cm)
154.61±7.43
(147 -178)
153.34±5.08
(147 – 170)
1.41NS
Body weight (Kg)
61.76±11.60
(47 - 95)
58.65±9.90
(44 -95)
2.03*
Body mass index (BMI)
25.84±4.73
(16.4 -38.3)
24.22±3.87
(17.3 -39)
3.89**
Waist circumference
(cm)
84.92±9.66
(73 – 110)
83.04±8.09
(73– 99)
1.49 NS
Hip circumference (cm)
100.81± 7.09
(90 – 117)
99.34 ± 6.97
(88– 117)
1.47NS
Waist hip ratio
0.83±0.05
(0.76 – 1.01)
0.82±0.03
(0.76 – 0.90)
1.71NS
** - Significant at 1 per cent NS - non- significant *-Significant at 5 per cent
(Figures in parenthesis indicates range)

29. Fig 4. Anthropometric measurements of the selected diabetic
women of urban and rural areas
0
20
40
60
80
100
120
140
160
Height (cm) Body weight (Kg) Body mass index
(BMI)
Waist
circumference (cm)
Hip circumference
(cm)
Waist hip ratio
154.61
61.76
25.84
84.92
100.81
0.83
153.34
58.65
24.22
83.04
99.34
0.82
Mean
Value
Authropometric measurements
Urban women Rural women

30. Table 4. Mean value of anthropometric measurements of the
selected diabetic men of urban and rural areas (N=200)
Anthropometric Measurements
Mean value of anthropometric measurements of the
selected diabetic men
‘Z’ value
Urban Rural
(N=94) (N=106)
Mean± SD Mean± SD
Height (cm)
166.10 ± 8.14
(150 - 182)
165.81±7.26
(150 – 188)
0.26NS
Body weight (Kg)
72.57 ± 12.98
(50 - 113)
69.46±11.95
(50 -102)
1.76 NS
Body mass index (BMI)
26.32 ± 4.16
(18.3 - 39.6)
25.19±3.96
(16.7 -35.5)
1.96 *
Waist circumference (cm)
97.08 ± 8.78
(70 -121)
95.09±8.28
(72– 121)
1.64 NS
Hip circumference (cm)
101.01 ± 6.77
(90 – 123)
100.07 ± 5.24
(81– 123)
0.46NS
Waist hip ratio
0.95±0.04
(0.77 – 1.03)
0.92±0.09
(0.80 – 1.03)
3.04**
** - Significant at 1 per cent NS - non- significant *-Significant at 5 per cent
(Figures in parenthesis indicates range)

31. Fig 5. Anthropometric measurements of the selected diabetics
men of urban and rural area
0
20
40
60
80
100
120
140
160
180
Height (cm) Body weight (Kg) Body mass index
(BMI)
Waist
circumference (cm)
Hip circumference
(cm)
Waist hip ratio
166.1
72.57
26.32
97.08 101.01
0.95
165.81
69.46
25.19
95.09 100.07
0.92
Mean
Value
Anthropometric measurements
Urban men Rural men

32. Table 5. Classification of diabetic women of urban and rural
areas based on BMI and WHR
(N=100)
Classification
Presumptive
diagnosis
Per cent of diabetic women
Urban Rural
(N=56) (N=44)
“t” value
Body mass index (BMI)
<18.5
18.5-22.9
23-25
25-29.9
>30
Underweight
Ideal BMI
Over weight
Obese I
Obese II
(01) 1.78
(16) 28.57
(12) 21.42
(18) 32.14
(09) 16.07
(01) 2.27
(10) 22.72
(16) 36.36
(13) 29.54
(04) 9.09
1.63 NS
1.16 NS
2.45*
0.42 NS
2.85**
Waist hip ratio (WHR)
< 0.80
> 0.80
Normal
Obese
(15) 16.07
(41) 83.92
(11) 9.33
(33) 68.18
2.73**
1.04 NS
** - Significant at 1 per cent NS - non- significant *-Significant at 5 per cent

33. Table 6. Classification of diabetic men of urban and rural areas
based on BMI and WHR (N=200)
Classification
Presumptive
diagnosis
Per cent of diabetic men
Urban Rural
(N=94) (N=106)
“t” value
Body mass index (BMI)
<18.5
18.5-22.9
23-25
25-29.9
>30
Underweight
Ideal BMI
Over weight
Obese I
Obese II
(01) 1.06
(19) 20.21
(27) 28.72
(32) 34.04
(15) 15.95
(02) 1.88
(31) 29.24
(27) 25.47
(34) 32.07
(12) 11.32
0.68 NS
2.61**
0.85 NS
0.42 NS
1.19 NS
Waist hip ratio (WHR)
< 0.80
> 0.80
Normal
Obese
(27) 28.27
(67) 71.27
(30) 28.30
(76) 71.69
1.20 NS
0.68 NS
** - Significant at 1 per cent NS - non- significant

34. Table 7. Information regarding family history of disease among
selected diabetics
(N=300)
Parameters
Urban
(N=150)
Rural
(N=150) ‘Z’ value
Number Percentage Number Percentage
Family history
Yes
No
58
92
38.66
61.33
35
115
23.33
76.66
2.86**
2.83**
Relation
Mother
Father
Both
21
34
03
36.20
58.62
5.17
09
18
08
25
51.42
22.82
2.11*
1.22NS
4.39**
Duration of having
diabetes
6 months to 1 year
1 year to 5 year
5 year to 10 year
10 year to 25 year
30
68
43
09
20
45.33
28.66
06
18
45
55
32
12
30
36.66
21.33
1.16NS
2.71**
1.49 NS
3.94**
** - Significant at 1 per cent NS - non- significant *-Significant at 5 per cent

35. Table 8. Awareness about diabetes mellitus among selected
diabetic subjects (N=300)
Particulars
Per cent of the selected diabetic
subjects
Urban Rural
(N=150) (N=150)
‘Z’ value
Awareness about what is
diabetes
Increased sugar level in blood
Sugar present in urine
65.33 (98)
88.77 (87)
11.22 (11)
46.66 (70)
45.71(32)
54.28 (38)
4.92**
12.53**
12.65**
Awareness about normal blood
sugar level
38.66 (58) 16.66 (25) 6.26**
Causes of diabetes
Heredity
Stress
Obesity
Decreased physical activity
Drinking alcoholic beverages
Over eating of sweets
44.00 (66)
61.33 (92)
52.00 (78)
34.66 (52)
8.00 (12)
2.00 (03)
8.00 (12)
64.66 (97)
18.00 (12)
-
6.00 (09)
6.66 (10)
11.02**
0.75 NS
9.34**
-
0.96 NS
2.82**
** - Significant at 1 per cent NS - non- significant (Figures in parenthesis indicates numbers)

36. Table 9. Awareness about blood sugar level among selected
diabetics (N=300)
Parameters
Urban
(N=150)
Rural
(150)
‘Z’
Value
Number Percentage Number Percentage
Know normal
blood sugar
level
Yes
No
90
60
60
40
22
128
14.66
85.33
13.27**
15.00**
Acquiring
information
regarding
diabetes
Yes
No
57
93
38
62
09
41
06
94
10.25**
10.28**
Sources
News paper
Books
Television
12
19
26
21.05
33.33
45.61
-
-
09
-
-
100
-
-
19.15**
NS - non- significant ** - Significant at 1 per cent

37. Table 10. Prevalence of diabetic symptoms among the selected subjects
(N=300)
Particulars
Urban
(N=150)
Rural
(150)
Number Percentage Number Percentage
Polyuria
Polyphagia
Polydipsia
Nocturia
Weight loss
Easy tiredness
Eye problem
Feet problem
Slow healing of
cuts wound
110
110
110
23
90
150
55
37
08
73.33
73.33
73.33
15.33
60
100
36.66
24.66
5.33
150
150
150
14
134
150
56
48
09
100
100
100
9.33
89.33
100
37.33
32
6

38. Table 11. Information regarding health awareness among
selected diabetics (N=300)
Parameters
Urban
(150)
Rural
(150) ‘t’ value
Number Percentage Number Percentage
Attended diabetic
camp
Yes
No
34
116
22.66
77.33
00
150
00
100 9.46**
Taken advice from
dietitian
Yes
No
34
116
22.66
77.33
00
150
00
100 9.46**
Consumption of
alcohol
Yes
No
24
70
25.53
74.46
56
50
51.37
47.16
8.24**
6.80**
Consumption of
tobacco
Yes
No
33
117
22
78
67
83
44.66
55.33
19.28**
6.14**
** - Significant at 1 per cent

39. Table 12. Information regarding health complications among
selected diabetics (N=300)
Parameters
Urban
(N=150)
Rural
(N=150)
Number Percentage Number Percentage
Non-communicable disease
Yes
No
79
71
52.66
47.33
80
70
58
46.66
Health Complications
Heart disease
Kidney disease
Eye disease
Foot disease
Other
39
03
20
12
05
26
02
13.33
08
3.33
35
14
11
12
08
23.33
9.33
7.33
08
5.33
Use of medicine
Yes
No
147
03
98
02
50
00
100
00
Types of medicine
Allopathic
Ayurvedic
Both
99
07
44
66
4.66
29.33
88
12
50
5
8.66
08
33.33
Long- term complications of diabetes
Eye problem
Kidney problem
Dental problem
Sexual problem
High cholesterol problem
High blood pressure
78
09
12
06
47
140
52
06
08
04
31.33
93.33
92
00
33
00
54
109
61
00
22
00
36
72.66

40. Table 13. Prevailing exercise pattern among selected diabetic
subjects (N=300)
Parameters
Urban
(N=150)
Rural
(N=150) ‘t’ value
Number Percentage Number Percentage
Regularity in exercise
Yes
No
109
41
72.66
27.33
21
129
14
86
17.87**
18.14**
Exercise pattern
Daily
Twice a week
Once a week
79
18
12
72.74
16.51
11.00
00
18
03
00
85.71
14.28
23.35**
0.47 NS
Types of exercise
Walking
Running
Swimming
Yoga
Weight lifting
Sport
79
12
01
10
05
02
72.47
11.00
0.9
0.17
4.58
1.83
21
-
-
-
-
-
100
-
-
-
-
-
11.2**
-
-
-
-
-
** - Significant at 1 per cent NS - non- significant

41. Table 14. Meal pattern of selected diabetic subjects of urban and
rural area (n=300)
Parameters
Urban
(N=150)
Rural
(N=150) ‘Z’ value
Number Percentage Number Percentage
Number of meals
consumed in a day
1-2 time
3-4 time
44
106
29.33
70.66
28
122
18.66
81.33
2.2*
16.35*
Type of meal
Vegetarian
Non-vegetarian
73
77
48.66
51.33
86
64
57.33
42.66
1.59NS
1.42 NS
Special diet plan
Yes
No
30
120
20
80
14
136
9.33
90.66
3.21**
2.45*
Dietary supplement
Yes
No
31
119
20.66
79.33
10
140
6.66
126.6
0.28 NS
8.19**
** - Significant at 1 per cent NS - non- significant *-Significant at 5 per cent

42. Particular
Per cent of the selected diabetic
subject ‘Z’ value
Urban
(N=150)
Rural
(N=150)
Sugar
44.00
(66)
16.00
(24)
7.86**
Fat
3.33
(05)
-
-
-
Rice
8.00
(12)
4.00
(06)
0.18 NS
Sago and potato
4.66
(07)
-
-
-
Table 15. Information on dietary restriction followed by the selected
diabetic subjects of urban and rural area
(N=300)
** - Significant at 1 per cent NS - non- significant (Figures in parenthesis indicates number)

43. Table 16. Information on dietary supplements consumed by
the selected diabetic subjects
Particular
Per cent of selected diabetic subjects
‘Z’ value
Urban
(N=150)
Rural
(N=150)
Fenugreek seeds powder
8.66
(13)
12.00
(18)
1.37NS
Amla juice
11.33
(17)
2.66
(04)
1.43NS
Jamun juice
4.66
(07)
10.00
(15)
0.29NS
Bitter gourd juice
14.00
(21)
7.33
(11)
2.65**
Patanjali sugar free biscuits
12.00
(18)
8.66
(13)
1.63NS
Ayurvedic churn
02.00
(03)
3.33
(05)
0.12NS
** - Significant at 1 per cent NS - non- significant(Figures in parenthesis indicates numbers)

44. Table 17. Awareness about availability of special ready to
eat foods for diabetics
(N=300)
Particulars
Per cent of the selected diabetic
subjects
‘Z’ value
Urban
(N=150)
Rural
(N=150)
Pantjali sugar free biscuits 12.00
(18)
8.66
(13)
1.37NS
Bitter gourd juice 14.00
(21)
7.33
(11)
2.98**
Amla juice 11.33
(17)
2.66
(04)
4.15**
Bitter gourd pickle 19.33
(29)
-
-
-
-
Ayurvedic churn 02.00
(03)
3.33
(05)
0.17NS
** - Significant at 1 per cent NS - non- significant (Figures in parenthesis indicates numbers)

45. Table 18. Awareness of special foods which control diabetes among selected
diabetic subjects of urban and rural areas (N=300)
Particulars
Per cent of selected diabetic
subjects
‘Z’ value
Urban
(N=150)
Rural
(N=150)
Bitter gourd 100 100 -
Indian blackberry
(Jamuna)
100 100 -
Fenugreek seeds 36.60 58.66 7.58**
Flax seeds 12.66 1.33 5.60**
Garlic 9.33 4.66 2.5*
Others (Herbs) 61.33 38.00 6.10**
** - Significant at 1 per cent NS - non- significant *-Significant at 5 per cent

46. Table 19. Mean food intake by the selected diabetic
women of urban and rural areas
Food stuff
(g)
Food intake of the selected diabetic
women ‘t’
Value
Urban
(N=15)
(Mean ±SD)
Rural
(N=15)
(Mean ±SD)
Cereals 281.33±39.25 276.33 ± 25.80 1.89NS
Pulses 39.66±8.75 56.66 ± 15.54 5.22**
Green leafy vegetables 90 ± 35.70 99.06±47.49 0.83 NS
Other vegetables 123.06 ± 50.61 115.8±49.01 0.04 NS
Roots and tubers 98.4 ± 53.26 96.4±68.38 0.12 NS
Milk and milk product 121.33±28.25 118 ± 52.12 0.020 NS
Fruits 60.00 ± 56.69 95±60.50 2.30*
Fats and oils 31.66±3.08 26.66 ± 4.87 4.75**
Nuts and oilseeds 4.66±9.90 17.66±4.87 6.45**
(N=30)
** -significant at 1 per cent NS - Non-significant *-Significant at 5 per cent

47. Fig 6. Mean food intake by the selected diabetic women of
urban and rural area
0
50
100
150
200
250
300
Cereals Pulses Green leafy
vegetables
Other
vegetables
Roots and
tubers
Milk and milk
product
Fruits Fats and oils Nuts and
oilseeds
281.33
39.66
90
123.06
98.4
121.33
60
31.66
4.66
276.33
56.66
99.06
115.8
96.4
118
95
26.66
17.66
Mean
Values
Food groups
Urban women Rural women

48. Table 20. Mean food intake by the selected diabetic men of
urban and rural areas
Food stuff
(g)
Food intake of the selected diabetic men
‘t’
Value
Urban
(N=15)
Mean±SD
Rural
(N=15)
Mean±SD
Cereals 343±23.58 360 ± 33.59 2.26*
Pulses 49.66±6.67 58.66 ± 10.76 3.89 **
Green leafy vegetables 95.6 ± 27.96 98.±26.57 0.15 NS
Other vegetables 102.86 ± 50.45 113.33±40.60 0.88 NS
Roots and tubers 110.53 ± 44.44 122.13±44.96 1.00 NS
Milk and milk product 128.66±35.63 175.66 ± 69.45 3.29**
Fruits 93.57 ± 76.11 99.33±34.32 0.37 NS
Fats and oils 33±4.14 25.33 ± 4.80 1.15 NS
Nuts and oilseeds 13±13.60 28.66±16.41 4.01**
** -significant at 1 per cent NS - Non-significant * -significant at 5 per cent

49. FIG. 7. MEAN FOOD INTAKE BY THE SELECTED
DIABETIC MEN OF URBAN AND RURAL AREA
0
50
100
150
200
250
300
350
400
Cereals (g) Pulses (g) Green leafy
vegetables
(g)
Other
vegetables
(g)
Roots and
tubers (g)
Milk and
milk
product (g)
Fruits (g) Fats and
oils (g)
Nuts and
oilseeds (g)
343
49.66
95.6 102.86
110.53
128.66
93.57
33
13
360
58.66
98
113.33
122.13
175.66
99.33
25.33 28.66
Mean
Values
Food groups
Urban men Rural men

50. Table 21. Average intake of different nutrients per day by the
selected diabetic women of urban and rural areas
Nutrient
Nutrient intake of the selected diabetic women
‘t’
Value
Urban
(N=15)
Mean ± SD
Rural
(N=15)
Mean ± SD
Energy (Kcal) 1794±106.16 1916±222.36 2.72**
Protein (g) 55±5.91 59.08±11.54 1.66NS
Fat (g) 49±6.17 50.16±8.24 0.53NS
Iron (mg) 21.35±5.03 19.97±5.26 0.28NS
Calcium (mg) 678±102.85 613±153.68 2.27*
β –carotene (µg) 3738±3668 3922±3556 1.19NS
Thiamine (mg) 1.3±0.47 1.1±0.30 1.96NS
Riboflavin (mg) 1.0±0.70 0.99±0.47 0.06NS
Niacin (mg) 11.35±3.69 14.45±5.72 2.49*
Vitamin C (mg) 69.95±25.13 63.37±27.89 0.96NS
** -significant at 1 per cent NS - Non-significant * -significant at 1 per cent

51. Table 22. Average intake of different nutrients per day by the
selected diabetic men of urban and rural areas
Nutrient
Nutrient intake of the selected diabetic men
‘t’
Value
Urban
(15)
Mean ± SD
Rural
(15)
Mean ± SD
Energy (Kcal) 2135±215.95 2262±191.38 2.40*
Protein (g) 59.73±3.24 60.28±6.97 0.97NS
Fat (g) 57.68±11.47 68.21±52.73 1.06NS
Iron (mg) 19.92±1.39 21.94±1.91 6.68**
Calcium (gm) 627.95±127 689.35±135 2.91**
β –carotene (µg) 4329±2220 3816±2363 0.86NS
Thiamine (mg) 1.0±0.95 1.1±0.60 0.48NS
Riboflavin (mg) 1.15±0.48 1.21±0.52 0.46NS
Niacin (mg) 15.36±6.57 16.42±5.9 0.87NS
Vitamin C (mg) 75.16±43.3 88.51±36.05 1.68NS
** -significant at 1 per cent NS - Non-significant * -significant at 5 per cent

52. Table 23. Per cent adequacy of different nutrients in the diet
of the selected diabetic women of urban and rural areas
Parameters
Per cent adequacy of different nutrients in the
diet of the selected diabetic women
‘t’ Value
Urban
(N=15)
Rural
(N=15)
Energy (Kcal) 94.42 85.91 1.14NS
Protein (g) 100 108 1.44NS
Fat (g) 245 201 1.04NS
Iron (mg) 102 95.09 0.18NS
Calcium (mg) 113 102 1.47NS
β – carotene (µg) 77.87 81.70 1.20NS
Thiamine (mg) 118 110 0.78NS
Riboflavin (mg) 90 76.52 1.46NS
Niacin (mg) 94.58 103 1.66NS
Vitamin C (mg) 175 158 0.59 NS
NS - Non-significant
(N=30)

53. Fig 8. Per cent adequacy in the intake of different nutrients per day by the
selected diabetic women of urban and rural area
0
50
100
150
200
250
Energy (Kcal) Protein (g) Fat (g) Iron (mg) Calcium(mg) β–carotene(µg) Thiamine(mg) Riboflavin(mg) Niacin(mg) Vitamin C(mg)
94.42
100
245
102
113
77.87
118
90 94.58
175
85.91
108
201
95.09
102
81.7
110
76.52
103
158
Nutrient
Adequacy
(%)
Nutrients
Urban women Rural women

54. Parameters
Per cent adequacy of different nutrients in the diet of
selected diabetic men
‘t’ value
Urban
(N=15)
Rural
(N=15)
Energy (Kcal) 92.02 82.85 1.16NS
Protein (g) 99.55 100 0.55NS
Fat (g) 231 227 0.16NS
Iron (mg) 118 129 0.86NS
Calcium (mg) 104 115 1.22NS
β – carotene (µg) 90.18 79.5 0.71NS
Thiamine (mg) 83.33 78.57 0.34NS
Riboflavin (mg) 71.87 75.62 0.24NS
Niacin (mg) 96 91.22 0.78NS
Vitamin C (mg) 187 221 0.89NS
Table 24. Per cent adequacy of different nutrients in the diet of
the selected diabetic men of urban and rural areas
(N=30)
NS - Non-significant

55. Fig 9. Per cent adequacy in the intake of different nutrients per day by
the selected diabetic men of urban and rural areas
0
50
100
150
200
250
Energy (Kcal) Protein (g) Fat (g) Iron (mg) Calcium(mg) β–carotene(µg) Thiamine(mg) Riboflavin(mg) Niacin(mg) Vitamin C(mg)
92.02
99.55
230.72
117.17
104.65
90.18
83.33
71.87
96
187.9
82.85
100.46
227.36
129.05
114.83
79.5 78.57 75.62
91.22
221.27
Nutrient
Adequacy
(%)
Nutrients
Urban men Rural men

56. Table 25. Mean scores of organoleptic characteristics
of formulated therapeutic snacks product
Products
Mean value of organoleptic scores of developed snacks
Colour Texture Taste Flavour
Overall
acceptability
Lentflaxmix 8.1 8.8 8.4 9.0 8.8
Khastapuri 8.0 7.9 8.0 8.0 7.9
Kharapara 7.7 7.8 7.8 7.7 7.9
Kachori 8.0 8.3 8.3 8.5 8.4
Shev 8.9 8.5 7.9 8.1 8.5
‘F’ Value 2.35** 2.44** 7.58** 2.46** 9.94**
S.E. 1.41 1.30 1.37 1.55 1.24
C.D. 3.90 3.61 3.79 4.31 3.45
**-significant at one percent

57. Table 26. Proximate composition of formulated
therapeutic food products
Products
Ash
(g)
Moisture
(g)
Protein
(g)
Fat
(g)
Fiber
(g)
Carbo*-
hydrate(g)
Energy*
(kcal)
Lentflaxmix 2.2 3.14 18.97 38.82 2.89 53.0 520
Khasta-puri 5.18 5.7 10.68 23.04 3.93 51.5 458
Kharapara 4.8 8.9 12.09 22.52 2.42 49.27 296
Kachori 6.1 21.32 22.49 21.1 3.53 25.46 346
Shev 5.11 4.3 15.07 26.0 1.98 47.54 311

58. Table 27. Mineral composition of formulated
therapeutic food products
Products
Iron
(mg)
Calcium
(mg)
Copper
(mg)
Manganese
(mg)
Zinc
(mg)
Lentflaxmix 3.15 228.65 1.04 1.98 2.09
Khastapuri 2.90 102.79 0.46 0.37 1.74
Kharapara 4.0 101.08 1.0 1.70 1.98
Kachori 2.32 218.09 1.2 1.90 1.61
Shev 2.06 107.89 1.78 1.66 1.18

59. Table 28. Blood glucose response values for the developed
food products in the selected normal subjects
Particular Blood glucose response values Mean ± SD (mg /100ml)
0 hrs. ½ hrs. 1 hrs. 1½ hrs. 2 hrs.
Glucose 94.83±5.11 149±34.7 125.33±15.0 113.33±17.7 100.41±18.87
Lentflaxmx 95.41±3.42 100.33±7.24 95.66±4.53 93.00±7.56 94.08±7.78
Khastapuri 95.16±4.87 109.5±10.11 104.58±12.48 100.08±12.34 93.16±7.22
Kachori 95.16±4.83 104.16±9.17 97.08±6.06 93.75±8.63 91.91±5.61
Kharapara 94.5±5.28 113.75±12.17 107.33±9.99 103.83±13 101.91±12.63
Shev 103.25±6.07 109.91±12.33 106.33±10.79 97.41±12.48 93.83±6.26
F- value NS NS 5.88** 12** 5.60**
SE ± - - 3.03 3.03 3.04
CD - - 8.94 9.23 9.44

60. Fig 11. Mean blood glucose response values of formulated
snacks in the selected normal subjects
0
20
40
60
80
100
120
140
160
180
200
Glucose Lentflaxmx Khastapuri Kachori Kharapara Shev
Blood
Glucose
Levels
Therapeutic food products
0 hrs. ½ hrs. 1 hrs. 1½ hrs. 2 hrs.

61. Name of the product Glycaemic index
Flaxseed chiwda 34.77
Khastapuri 31.29
Kharapara 42.34
Kachori 26.11
Shev 44.33
F value 13.90**
SE± 3.9
CD 11.75
Table 29. Mean Glycaemic index value of
developed food products

62. STORAGE STUDY
AND BACTERIAL COUNT

63. Table 30. Mean scores for overall acceptability of formulated lentflax mix at
room temperature and at refrigerator temperature for varying periods
**- significant at 1 % level
S. No. Storage period
Mean scores of overall acceptability
for Lentflaxmix
Room temperature
Mean
Refrigerator
temperature
Mean
1 Initial 8.5 8.5
2 15 days 8.1 8.3
3 30 days 8.0 8.0
4 45 days 7.75 7.9
5 60 days 7.35 7.8
F-value 8.83** 4.01**
SE ± 0.14 0.14
CD 0.40 0.40

64. Table 31. Mean scores for overall acceptability of developed Khastapuri at
room temperature and refrigerator temperature for varying periods
S. No. Storage period Mean scores of overall acceptability of
Khastapuri
Room temperature
Mean
Refrigerator
temperature
Mean
1 Initial 8.4 8.4
2 15 days 8.4 8.4
3 30 days 8.2 8.2
4 45 days 7.9 8.0
5 60 days 7.7 7.8
F-value 4.25** 6.20**
SE ± 0.14 0.11
CD 0.40 0.31
**- significant at 1 % level

65. Table 32. Mean scores for overall acceptability of Kharapara stored at room
temperature and at refrigerator temperature for varying periods
S. No. Storage period
Mean scores of overall acceptability for Kharapara
Room temperature
Mean
Refrigerator temperature
Mean
1 Initial 7.90 7.90
2 15 days 7.90 7.90
3 30 days 7.85 7.80
4 45 days 7.80 7.75
5 60 days 7.60 7.70
F-value 1.44 NS 0.51 NS
SE ± 0.10 0.12
CD 0.28 0.34
NS - Non-significant

66. S. No. Storage period
Mean scores of overall acceptability of Kachori
Room temperature
Mean
Refrigerator temperature
Mean
1 Initial 8.40 8.40
2 4 days 8.30 8.40
3 8 days 7.95 8.35
4 12 days 7.90 8.15
5 15 days 7.15 7.85
F-value 15.40** 3.03*
SE ± 0.12 0.13
CD 0.35 0.38
**- significant at 1 % level *- significant at 5 % level

67. Table 34. Mean scores for overall acceptability of Shev stored at room
temperature and at refrigerator temperature for varying periods
S. No. Storage period
Mean scores of overall acceptability of Shev
Room temperature
Mean
Refrigerator temperature
Mean
1 Initial 8.50 8.50
2 15 days 8.45 8.50
3 30 days 8.35 8.35
4 45 days 8.15 8.10
5 60 days 8.00 7.20
F-value 3.64** 3.73**
SE ± 0.15 0.09
CD 0.42 0.26
**- significant at 1 % level

68. Table no. 13 Microbial content of developed therapeutic food
products
Name of
product
Bacterial count Fungal and Yeast count
Room
Temperature
Refrigeration
Temperature
Room
Temperature
Refrigeration
Temperature
Initial 2 months Initial 2 months Initial 2 months Initial
2
months
Lentflaxmix 2.9 × 10-4 3.89 × 10-4 2.9 × 10-4 3.62 × 10-4 Nil Nil Nil Nil
Khastapuri 2.64 × 10-4 3.59 × 10-4 2.64 × 10-4 3.33 × 10-4 Nil Nil Nil Nil
Kharapara 1.55 × 10-4 3.82 × 10-4 1.55 × 10-4 3.28 × 10-4 Nil Nil Nil Nil
Shev 1.9 × 10-4 2.81 × 10-4 1.9 × 10-4 2.38 × 10-4 Nil Nil Nil Nil
Name of
product
Initial 15 days Initial 15 days Initial 15 days Initial 15 days
Kachori 2.65 x 10 4 3.90 x 10 4 2.65 x 104 3.40 x 104
Nil Nil Nil Nil

69. Name of the food product
Amount
(g)
Cost
(Rs.)
Lentflax mix 1 112
Khastapuri 1 105
Kharapara 1 58
Kachori 1 119
Shev 1 118
Table 35. Cost of developed food products

70.  Formulated all therapeutic food products found
to have good acceptability and less than 45 GI
value hence they can be suggested for the
consumption of the diabetic subjects.
 Easy to prepare and not very expensive.
 The products are useful for doing snacks at
regular interval by the diabetics.
 Foods will be useful for health conscious people,
obese and all NCD’S.
CONCLUSIONS

71. K