This document discusses a study on the processing and therapeutic effects of okara (soybean residue) among non-insulin dependent diabetic subjects. The study involved processing soybeans to obtain okara powder, formulating rice sevai using 25 grams of okara powder, and testing its hypoglycemic effects on 50 Type II diabetic subjects over 3 months. The supplemented group saw significant reductions in fasting blood glucose levels by 27.88 mg/dl, post-prandial blood glucose by 30.04 mg/dl, and glycosylated hemoglobin by 1%. The study concluded that okara powder from soybeans is effective at reducing blood glucose and glycosylated hemoglobin levels in type 2 diabetics.

1. PROCESSING AND THERAPEUTICPROCESSING AND THERAPEUTIC
EFFECT OFEFFECT OF GLYCINGLYCIN MAMAXX MERMER
(SOYA BEANS) AMONG NON-(SOYA BEANS) AMONG NON-
INSULIN DEPENDENT DIABETICINSULIN DEPENDENT DIABETIC
SUBJECTSSUBJECTS
Dr. P.NAZNI
Associate Professor
Department of Food Science,
Periyar University,
Salem, Tamilnadu.
e-mail-naznip@gmail.com

2. INTRODUCTIONINTRODUCTION
11.The term nutraceutical was coined in the 1990’s by Dr. Stephen DeFelice..The term nutraceutical was coined in the 1990’s by Dr. Stephen DeFelice.
He defined nutraceutical as:He defined nutraceutical as:
‘‘A nutraceutical is any substance that is a food or a part of a foodA nutraceutical is any substance that is a food or a part of a food
and provides medical or health benefits, including the prevention andand provides medical or health benefits, including the prevention and
treatment of disease.treatment of disease.
22.Diabetes is a global health concern. It is one of the most common problem.Diabetes is a global health concern. It is one of the most common problem
challenging the physicians in 21challenging the physicians in 21stst
centuray.centuray.
3.3. Numerous nutraceuticals show promise in diabetes management.Numerous nutraceuticals show promise in diabetes management.
4.4. For the present study nutraceutical namelyFor the present study nutraceutical namely okaraokara (GLYCIN MAX MER)(GLYCIN MAX MER)
a processed product from soybeans was selected for supplementation to thea processed product from soybeans was selected for supplementation to the
selected diabetic subjects.selected diabetic subjects.
SOYBEANS

3. OBJECTIVESOBJECTIVES
 Processing of soyaProcessing of soya
beans to obtain okarabeans to obtain okara
powder.powder.
 To formulate the riceTo formulate the rice
sevai using the 25sevai using the 25
grams of okara powder.grams of okara powder.
 To find out theTo find out the
hypoglycemic effect ofhypoglycemic effect of
the okara containingthe okara containing
lemon rice sevai amonglemon rice sevai among
the diabetic subjects.the diabetic subjects.
SOYBEANS
OKARA
OKARA

4. METHODOLOGYMETHODOLOGY
PHASE-IPHASE-I
PROCESSING AND PREPARATION OF OKARA BASED RICE SEVAIPROCESSING AND PREPARATION OF OKARA BASED RICE SEVAI
Soy beans
Soaked for 5-8 hours

5. Pressures cook it at 100° c
for 10 minutes
Drain the excess water
Grained the cooked
beans using mixie

6. Removal of milk using
muslin cloth
Remaining residue is
dried
Okara
powder

7. +
Rice flour (45 gram)
+
Okara powder (25 gram)
Mix rice flour and okara powder
Made in to a
thick dough
Steam it for 10 – 20 minutes

8. Extrude it as sevai
Prepared as Lemon rice sevai and served

9. PHASE-II
Fifty Type II Diabetic Subjects
Divided into II Groups
Group I (N-25) (Kept as
Control)
Group II (N-25) Supplemented with okara
based lemon rice sevai for 3 months
Initial and Final values of Blood Glucose and
Glycosylated hemoglobin were analyzed
Age 40-50 years
FBG above 150 mg/dl
PPBG above 235 mg/dl

10. 0
20
40
60
80
100
120
140
160
180
Bloodglucose
mg/dl
CONTROL
GROUP
SUPPLEMENTED
GROUP
INITIAL AND FINAL VALUES OF FASTING
BLOOD GLUCOSE
INITIAL
FINAL
RESULTSRESULTS

11. 215
220
225
230
235
240
245
250
255
260
265Bloodglucose
(mg/dl)
CONTROL
GROUP
SUPPLEMENTED
GROUP
INITIAL AND FINAL VALUES OF POST PRANDIAL
BLOOD GLUCOSE LEVEL
INITIAL VALUE
FINAL VALUE
SOYA NUTS

12. 0
2
4
6
8
10
12
GlycosylatedHb(%)
CONTROL GROUP SUPPLEMENTED
GROUP
INITIAL AND FINAL VALUES OF
GLYCOSYLATED HEMOGLOBIN LEVELS
INITIAL VALUE
FINAL VALUE
SOYBEANS

13. SUPPLEMENTRY IMPACTSUPPLEMENTRY IMPACT
 Post prandial blood glucose level also showed a significant reduction atPost prandial blood glucose level also showed a significant reduction at
upto 30.04mg/dl.upto 30.04mg/dl.
 There was a significant reduction at one per cent level in fasting bloodThere was a significant reduction at one per cent level in fasting blood
glucose level upto 27.88 mg/dl.glucose level upto 27.88 mg/dl.
 Results of Glycosylated hemoglobin also proved a significant reduction atResults of Glycosylated hemoglobin also proved a significant reduction at
one per cent level after supplementation of the okara powder.one per cent level after supplementation of the okara powder.
VARIETY OF SOYA BEANS

14. CONCLUSIONCONCLUSION
Diabetes was fatal today; although not curable
but largely controllable
--Sir Fredrick
Thus the supplementation studyThus the supplementation study
concludes that okara powder from soyaconcludes that okara powder from soya
beans has good effect on reducing bothbeans has good effect on reducing both
Blood glucose level and GlycosylatedBlood glucose level and Glycosylated
hemoglobin levels in type 2 diabetichemoglobin levels in type 2 diabetic
subjects.subjects.

15. THANK YOU