Influence of Pectin and Guar Gum Composite Flour on Plasma Biochemical Profile of Streptozotocin-Induced Diabetic Male Albino Rats

Figures & data

Table 1 Different treatments used to prepare composite flours

Treatments	Wheat flour (%)	Pectin %	Guar gum %
T0	100	–	–
T1	97	3	–
T2	97	–	3
T3	96	2	2
T0 = Commercial wheat flour without any supplementation (acts ac control treatment); T1 = wheat flour supplemented with 3% pectin; T2 = wheat flour supplemented with 3% guar gum; and T3 = wheat flour supplemented with a combination of guar gum and pectin, 2% each.

Table 2 Means∗ for effect of various treatments on proximate composition (%) of composite flours

	Proximate composition (%)
Treatments	Moisture	Crude protein	Crude fat	Crude fiber	Ash	NFE
T0	11.34^b ± 0.13	11.25^d ± 0.05^d	1.30 ± 0.03	0.58^c ± 0.01	1.40^d ± 0.080	74.10^a ± 0.19
T1	11.63^ab ± 0.15	11.35^c ± 0.19	1.32 ± 0.03	0.64^b ± 0.01	1.44^c ± 0.03	73.70^ab ± 0.31
T2	11.94^a ± 0.15	11.62^b ± 0.10	1.35 ± 0.03	0.70^a ± 0.01	1.56^b ± 0.03	72.73^c ± 0.28
T3	11.61^ab ± 0.11	11.66^a ± 0.15	1.34 ± 0.03	0.71^a ± 0.01	1.60^a ± 0.03	73.08^bc ± 0.22
Mean values for treatments carrying same letters in a column are not significantly different; ∗n = 9.
Note: Superscripts indicate the implementation of statistical technique DMR (Duncan's Multiple Range test) values.

Table 3 Means∗ for effect of different storage intervals (days) on proximate composition of composite flours

	Proximate composition (%)
Storage (days)	Moisture	Crude protein	Crude fat	Crude fiber	Ash	NFE
0	11.34^c ± 0.00	11.72^a ± 0.09	1.38^a ± 0.02	0.65 ± 0.02	1.50 ± 0.07	73.50 ± 0.25
30	11.63^b ± 0.12	11.42^ab ± 0.07	1.33^ab ± 0.02	0.66 ± 0.02	1.49 ± 0.04	73.47 ± 0.26
60	11.95^a ± 0.09	11.26^b ± 0.15	1.27^b ± 0.02	0.66 ± 0.19	1.50 ± 0.04	73.26 ± 0.30
Mean values for treatments carrying same letters in a column are not significantly different; ∗n = 12.
Note: Superscripts indicate the implementation of statistical technique DMR (Duncan's Multiple Range test) values.

Table 4 Means for effect of different composite flour treatments on sensory attributes of chapaties

	Sensory attributes of composite flour chapaties
Treatments	Color	Flavor	Taste	Texture	Chewing ability	Folding ability
T0	6.46^b ± 0.26	6.36^b ± 0.26	7.16^b ± 0.28	6.63^b ± 0.24	6.16^b ± 0.26	6.53^b ± 0.22
T1	5.00^d ± 0.34	5.10^d ± 0.28	5.96^d ± 0.30	5.36^d ± 0.31	5.00^d ± 0.32	5.06^d ± 0.27
T2	7.10^a ± 0.24	7.10^a ± 0.22	7.86^a ± 0.22	7.20^a ± 0.23	6.70^a ± 0.27	7.03^a ± 0.23
T3	5.66^c ± 0.27	5.56^c ± 0.30	6.56^c ± 0.28	6.10^c ± 0.27	5.50^c ± 0.30	5.73^c ± 2.26
Note: Superscripts indicate the implementation of statistical technique DMR (Duncan's Multiple Range test) values.

Table 5 Means for effect of different storage intervals (days) on sensory attributes of chapaties

	Sensory attributes of composite flour chapaties
Storage (days)	Color	Flavor	Taste	Texture	Chewing ability	Folding ability
0	6.95^a ± 0.23	6.87^a ± 0.22	7.77^a ± 0.20	7.20^a ± 0.19	6.77^a ± 0.21	6.92^a ± 0.22
30	6.02^b ± 0.28	6.05^b ± 0.24	6.90^b ± 0.24	6.27^b ± 0.22	5.82^b ± 0.22	6.02^b ± 0.24
60	5.20^c ± 0.28	5.17^c ± 0.28	6.00^c ± 0.24	5.50^c ± 0.25	4.92^c ± 0.21	5.32^c ± 0.25
Note: Superscripts indicate the implementation of statistical technique DMR (Duncan's Multiple Range test) values.

Table 6 Means∗ for plasma biochemical profile (mg/dL) of diabetic rats

	Treatments
Plasma bio-chemical profile	T0	T1	T2	T3	Std. Error
Glucose	316.00^a	283.60^c	262.00^d	286.80^b	0.71
Cholesterol	75.20^a	66.00^b	61.00^d	62.60^c	0.63
Triglycerides	79.60^a	77.40^a	66.60^c	69.80^b	0.62
∗n = 5.
Note: Superscripts indicate the implementation of statistical technique DMR (Duncan's Multiple Range test) values.

Figure 1 Percent decrease in plasma glucose of diabetic rats with reference to control.

Figure 2 Percent decrease in plasma cholesterol of diabetic rats with reference to control.

Figure 3 Percent decrease in plasma triglyceride of diabetic rats with reference to control.