DEVELOPMENT OF INSTANT SOUP MIX FOR DIABETES USING Cyamopsis tetragonoloba
S. Gowtham Kumar1, B. Mano2, S. Sanjay3
1Assistant Professor, 3Student, Department of Food Technology
2Assistant Professor, Department of Agriculture Engineering
Paavai Engineering College, Namakkal, Tamil Nadu, India
ABSTRACT: Functional soup is one of the possible goods that could be turned into an immediate meal. Dried soups are essential for meeting societal standards from consumers. Food that has been dehydrated, particularly dry soup mixes, has several benefits. These include resistance to oxidative and enzymatic deterioration and the capacity to maintain flavour for extended periods of time—up to a year at ambient temperature. Because it is easy to prepare, takes little time to serve, and provides the body with the necessary energy and nutrients, functional soup may replace traditional morning fare. For dried soups to be of high quality, added additives, their useful qualities, and their ratio are important considerations. Legumes and vegetables are added to it to preserve its nutritional content. Out of these few have been evaluated for the medicines. From many plants only extract have been prepared and evaluated for their usefulness and it tested diabetes in animals. This article may act as tool to abreast with the Phytochemical, Antioxidant, Antidiabetic test for dried bean powder and Proximate Analysis for soup powder. The IC50 value for antioxidant activity and anti-diabetic activity of ethanolic bean extracted from Cyamopsis tetragonoloba was found to be 415.986 µg/ml, 540.137µg/ml, and 389.354 µg/ml respectively. The Proximate analysis which includes Carbohydrate, Protein, Lipid, Moisture content and Ash was found to be 7.42 mg/ml, 3.54 mg/ml, 0.85 mg/ml, 82%, 0.79%. The soup mix formulation in the present study reported higher antidiabetic activity as compared to those reported in the literature.
KEYWORDS: Antioxidant activity, Antidiabetic activity, Cyamopsis tetragonoloba, Proximate analysis, Sensory analysis