Estimation of Biochemical Properties, Production of Vigna radiata High Fiber Diet, and its Effect on Hyperglycemic rats
DOI:
https://doi.org/10.71107/kx31gt90Keywords:
Proximate Composition, Functional properties, Mung bean, Fiber diet, Alloxan, Hyperglycemic ratsAbstract
Our current analysis was designed to determine the relative composition of the fiber profile of mung beans (Vigna Rediata) and its production into high-fiber diets that can reduce plasma glucose levels in hyperglycemic mice. The evaluation of the compositions of mung beans and their byproducts was conducted using percentage analysis. For moisture, protein, fat, fiber, and ash, the projected readings for mung beans were 8.85, 22.9, 1.04, 3.8, and 3.76, respectively. In Mung bean whole grain, the percentage contents of lignin were 13.9, cellulose was 6.1, and the total carbohydrate content was 60.0. Mung bean hulls were also found to have 4.4%, 15.2%, 3%, 0.28%, 28.3%, 4.5%, 37.2%, and 47.8% of the following: protein, ash, fat, fiber, lignin, cellulose, and carbs. The third sample’s investigation revealed that the moisture level, smoke, fat, fiber, and protein content of bleached mung bean hulls were 2.4%, 3.4%, 0.4%, 36.6%, and 7.6%, respectively. The bleached mung bean shell included 2.3% lignin, 58.8% cellulose, and 49.5% carbs. Rats were given an alloxan dose to make them hyperglycemic (diabetic); this was done to see how a high-fiber diet affected the rats’ blood sugar levels. The results of the trial revealed that, in contrast to the control group, the high-fiber mung bean meal decreased the plasma glucose level in the diabetic rats who were part of the trial.
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