Evaluation of Supplementation of Bittergourd Fermented Beverage to Diabetic Subjects

Diabetes mellitus is a chronic endocrine diseased condition reflected by higher level of blood glucose which is due to less insulin production, insulin action or both. Bittergourd juice consumption is being traditionally practiced for the treatment of diabetes mellitus in developing country such as India, but not supported through clinical data and highly bitter juice is difficult to drink. Therefore bittergourd fermented beverage with improved nutritional strength and taste was developed and supplemented to diabetic subjects and the evaluation was carried out. The evaluation of the bittergourd fermented beverage, in the first stage was carried out by supplementing the beverage to 30 diabetic subjects as an early morning drink in fasting conditionand the control group was asked to drink water. The fasting and post prandial blood sugar levels were studied and diabetic symptoms were noted. The impact of supplementation of bittergourd fermented beverage on diabetic subjects showed that subjects had significant improvement in reducing the symptoms of diabetes, as well reduced the fasting and post prandial glucose levels by 31% and 25% respectively when compared with the control group. Further 16 diabetic subjects who expressed their consent were given the bittergourd fermented beverage for a period of 5 months and the results of the long duration supplementaion indicated that there was a reduction of fasting blood glucose by 43% and post prandial blood glucose by 41% reflecting advantage of continued consumption of the beverage. In order to understand the direct action of the beverage on blood lipid profile–serum cholesterol, triglycerides, low density lipoprotein cholesterol, high density lipoprotein cholesterol as measured before and after supplementation showed the changes by 4-7% which is not considerable. However the glycoslated haemoglobin indicated encouraging results after the supplementation showing good control from fair control. Therefore, the study clearly reflected the positive effect of bittergourd fermented beverage in reducing and controlling blood sugar levels

Effect of Fermentation Process on Ashgourd Juice

Ashgourd (Benincasa hispida) is valued for its nutritive and medicinal properties and further value addition is being attempted by fermentation process. In the present study, effect of fermentation was studied by using ashgourd as a substrate for nutrients and flavour components formation. Ashgourd fermented beverage was developed by using commercially available wet yeast and the changes in vitamins profile and flavouring compounds were evaluated after the fermentation process and it was compared with the raw ashgourd juice. Fermentation showed positive response indicating that, thiamine, riboflavin, niacin, pyridoxine and vitamin C were increased by 76µg, 7µg, 171µg, 459µg and 1.5mg respectively per 100 ml of the beverage in comparison to fresh juice. Fermentation showed many flavour components development in comparison to raw ashgourd juice and the fermentation process had a positive response on volatile component formation. Therefore fermentation improved the formation of nutritional and flavour components

Evaluation of Supplementation of Bittergourd Fermented Beverage to Diabetic Subjects

Diabetes mellitus is a chronic endocrine diseased condition reflected by higher level of blood glucose which is due to less insulin production, insulin action or both. Bittergourd juice consumption is being traditionally practiced for the treatment of diabetes mellitus in developing country such as India, but not supported through clinical data and highly bitter juice is difficult to drink. Therefore bittergourd fermented beverage with improved nutritional strength and taste was developed and supplemented to diabetic subjects and the evaluation was carried out. The evaluation of the bittergourd fermented beverage, in the first stage was carried out by supplementing the beverage to 30 diabetic subjects as an early morning drink in fasting conditionand the control group was asked to drink water. The fasting and post prandial blood sugar levels were studied and diabetic symptoms were noted. The impact of supplementation of bittergourd fermented beverage on diabetic subjects showed that subjects had significant improvement in reducing the symptoms of diabetes, as well reduced the fasting and post prandial glucose levels by 31% and 25% respectively when compared with the control group. Further 16 diabetic subjects who expressed their consent were given the bittergourd fermented beverage for a period of 5 months and the results of the long duration supplementaion indicated that there was a reduction of fasting blood glucose by 43% and post prandial blood glucose by 41% reflecting advantage of continued consumption of the beverage. In order to understand the direct action of the beverage on blood lipid profile–serum cholesterol, triglycerides, low density lipoprotein cholesterol, high density lipoprotein cholesterol as measured before and after supplementation showed the changes by 4-7% which is not considerable. However the glycoslated haemoglobin indicated encouraging results after the supplementation showing good control from fair control. Therefore, the study clearly reflected the positive effect of bittergourd fermented beverage in reducing and controlling blood sugar levels

Development of Bittergourd Fermented Beverage Using Response Surface Methodology

Bittergourd (Momordica charantia) is used as a vegetable by the Asian community and is commonly used as an antidiabetic and antihyperglycemic agent. The aim of the present study was to develop nutritionally strengthful, highly acceptable, shelf stable bittergourd beverage by fermented process using statistical software on Response Surface Methodology (RSM). The optimization of the fermentation process with reference to curd concentration and the period has been attempted by using RSM with more emphasis on nutritional and functional considerations. The statistical design gave 13 formulations, where the fermentation process period varied from 6 to 34 hours and curd concentration was from 6.6 to 16.4%. The standard methodology was followed for the analysis of all the parameters studied. The product varied formulations had quinine range of 119 to 327.5 mg%, antioxidants 40.2 – 64.5%, total phenols 30.5 to 42.5 mg%, water soluble vitamins; B1 – 0.07 to 0.81 mg%, B2 – 0.02 to 0.28 mg%, B3 – 0.4 to 1.08 mg%, B6 – 0.04 to 0.32 mg% and vitamin-C – 17.2 to 34.6 mg%. Fermentation time for 30 hours and curd concentration of 15% was the optimized composition with the best fit of desirability 0.80. The product with the good taste and flavour was acceptable with 6.7 score on 9-pont hedonic scale. The fermented bittergourd beverage was preferred to fresh bittergourd juice

Evaluation of Supplementation of Ashgourd Fermented Beverage to Geriatric Population

Existing data indicates a significant morbidity among the aged and most may remain subclinical. Vegetables being good source of vitamins and minerals, further their concentration has been improved by fermentation process. In recent years elderly institutions are being more common and a need for nutritional studies to provide better service. Thus the present study was conducted on geriatrics population to see the effect of ashgourd fermented beverage on anthropometric, nutritional and biochemical status of institutional elderly inmates. Ashgourd Fermented beverage (180ml) was provided to inmates of experimental group with the instructions to drink in fasting condition as a first drink in the morning for 60 days and control group received no supplementation. The parameters which were selected to evaluate the effect of ashgourd fermented beverage were anthropometric data, nutritional status, dietary pattern, clinical, biochemical parameters such as fasting and post prandial blood glucose levels, lipid profile, haemoglobin level and medical histories of the inmates. The selected parameters were assessed before and after the supplementation to see the effect of fermented beverage. It can be concluded from the present study that supplementation of fermented beverage showed significant improvement in BMI grades, heamoglobin and reduced blood glucose level, triglycerides and improved HDL cholesterol levels in experimental group when compared with the control group

Effect of Fermentation Process on Ashgourd Juice

Ashgourd (Benincasa hispida) is valued for its nutritive and medicinal properties and further value addition is being attempted by fermentation process. In the present study, effect of fermentation was studied by using ashgourd as a substrate for nutrients and flavour components formation. Ashgourd fermented beverage was developed by using commercially available wet yeast and the changes in vitamins profile and flavouring compounds were evaluated after the fermentation process and it was compared with the raw ashgourd juice. Fermentation showed positive response indicating that, thiamine, riboflavin, niacin, pyridoxine and vitamin C were increased by 76µg, 7µg, 171µg, 459µg and 1.5mg respectively per 100 ml of the beverage in comparison to fresh juice. Fermentation showed many flavour components development in comparison to raw ashgourd juice and the fermentation process had a positive response on volatile component formation. Therefore fermentation improved the formation of nutritional and flavour components

Evaluation of Supplementation of Ashgourd Fermented Beverage to Geriatric Population

Existing data indicates a significant morbidity among the aged and most may remain subclinical. Vegetables being good source of vitamins and minerals, further their concentration has been improved by fermentation process. In recent years elderly institutions are being more common and a need for nutritional studies to provide better service. Thus the present study was conducted on geriatrics population to see the effect of ashgourd fermented beverage on anthropometric, nutritional and biochemical status of institutional elderly inmates. Ashgourd Fermented beverage (180ml) was provided to inmates of experimental group with the instructions to drink in fasting condition as a first drink in the morning for 60 days and control group received no supplementation. The parameters which were selected to evaluate the effect of ashgourd fermented beverage were anthropometric data, nutritional status, dietary pattern, clinical, biochemical parameters such as fasting and post prandial blood glucose levels, lipid profile, haemoglobin level and medical histories of the inmates. The selected parameters were assessed before and after the supplementation to see the effect of fermented beverage. It can be concluded from the present study that supplementation of fermented beverage showed significant improvement in BMI grades, heamoglobin and reduced blood glucose level, triglycerides and improved HDL cholesterol levels in experimental group when compared with the control group