Evaluating Hypoglycaemic Activity of Pomegranate Peel Powder and Defatted Soybean Flour Formulated Cookies in STZ Induced Diabetic Rats

Abstract

Pomegranate fruit peel is an inedible part obtained during the processing of pomegranate juice. Compared to the pulp fraction, it contains more total polyphenols and has a better antioxidant potential. Even though they are good sources of protein, dietary fiber, a variety of minerals, and phytochemicals, soybeans often have a nutritional function. When soybeans are utilized to partially replace wheat in bread items, the nutritional quality will be improved. In the present investigation, defatted soybean flour (DSF) and pomegranate peel powder (PPP) based cookies were made, and their effectiveness on the glycemic activity at the serum level was investigated using two concentrations—5 g and 10 g/rat/day in diabetic and non-diabetic induced rats for up to 21 days. Serum glucose, cholesterol, and haemoglobin levels were favourably affected (-56.92%, -56.33%, and +22.34% correspondingly) by the laboratory diet plus 10g of cookies per rat per day in the G6 group of rats after the trial (21 days). In diabetic and non-diabetic rats, PPP and DSF included cookies that lowered blood glucose and cholesterol levels and raised haemoglobin content, but it kept their levels at the required range regardless of the dosage of cookies.