FORMULATION AND FUNCTIONAL EVALUATION OF PROTEIN ENRICHED HERBAL ANTIDIABETIC BAR FOR GLYCEMIC CONTROL

Abstract

This manuscript presents original research on the formulation and evaluation of plant-based antidiabetic protein bars enriched with chickpea, red and white kidney beans, and functional herbal ingredients such as cinnamon, fenugreek, and Gymnema sylvestre. Nutritional composition, phytochemical content (total phenolic and flavonoid), antioxidant activity (DPPH assay), sensory evaluation and in vivo efficacy in diabetic patients were assessed. Results showed that the fortified bars possessed nutritional profiles, with 20.16-22.26% protein, 14.5-16.03% fiber, and 1.96-2.70% ash. Phytochemical analysis revealed phenolic content of 325-447 mg GAE/100 g and flavonoids of 161-276 mg CE/100 g, with DPPH scavenging activity between 14.4-23.5%. Top of FormBottom of FormSensory assessment indicated acceptable consumer preference, although higher herbal concentrations slightly reduced color and taste scores. Efficacy trials (n = 20) demonstrated significant, dose-dependent reductions in HbA1c levels, with greatest improvement observed in the group receiving the highest fortification. Urinary glucose levels decreased gradually (++ to Nil), indicating enhanced metabolic function, while random blood glucose showed some variability. Overall, the outcomes indicate that herbal-enriched protein bars possess notable nutritional, antioxidant, and antidiabetic effects, supporting their potential as an affordable nutraceutical intervention for glycemic control in diabetes mellitus.