THERAPEUTIC EFFECTS OF FOX NUT (EURYALE FEROX) BASED MILK-CAKE IN MANAGING TYPE II DIABETES MELLITUS

Abstract

Background: This research focuses on the impact assessment of milk cake made from Fox Nut (Euryale Ferox) on sensory properties and various health parameters over twelve weeks, including blood glucose levels, HbA1c, and anthropometrical changes like BMI.

Objective: The study aims to evaluate Fox Nut as a dietary ingredient for managing diabetes.

Methodology: A consumer acceptability test through organoleptic analysis slightly differentiated between T₀, T₁, and T₂, with T₂ exhibiting the highest acceptability.

Results: In T₂, the Fox Nut Milk Cake helped reduce fasting blood glucose (FBG) levels from 120.35 ± 1.53 mg/dL to 117.65 ± 0.99 mg/dL, a difference not observed in T₀ and T₁. This suggests that T₂ might be the most effective in lowering fasting blood glucose levels. Like T₁, T₂ also showed the greatest improvement in random blood glucose (RBG) after 12 weeks, decreasing from 190.1 ± 6.37 mg/dL to 177.1 ± 4.33 mg/dL, indicating improved glycolytic control. HbA1c levels in T₂ decreased from T₀ (6.1 ± 0.11%) to T₁ (5.87 ± 0.1%), demonstrating that Fox Nut helps manage chronic high blood sugar better than T₀ and T₁. Anthropometric assessments revealed the highest reduction in weight and BMI in T₂, with statistically significant results (p < 0.05). T₂ also led to a notable decrease in waist circumference (WC), emphasizing its benefits for central obesity.

Conclusion: Fox Nut-based Milk Cake in T₂ significantly improved FBG, RBG, and HbA1c levels, highlighting its potential as a therapeutic food for diabetes management. Rich in tannins, flavonoids, and pentacyclic triterpenes, with a low glycemic index, Fox Nut may support improved glycemic control and overall metabolic health in diabetic patients.