Hypoglycemic Effect of Modified Water Yam Flour (Dioscorea alata) on Diabetic Wistar Rats (Rattus norvegicus)

Rosida^{1, 2,} , Harijono³, Estiasih Teti³ and Sriwahyuni Endang⁴

¹Department of Food Technology, Faculty of Industrial Technology, University of Pembangunan Nasional “Veteran” Surabaya, Indonesia 60294

²Doctoral Program of Agricultural Technology, Faculty of Agriculture, Brawijaya University, Malang, Indonesia 65145

³Departement of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia 65145

⁴Departement of Medicine, Faculty of Medicine, Brawijaya University, Malang, Indonesia 65145

Cite this paper:
Rosida, Harijono, Estiasih Teti and Sriwahyuni Endang. Hypoglycemic Effect of Modified Water Yam Flour (Dioscorea alata) on Diabetic Wistar Rats (Rattus norvegicus). Journal of Food and Nutrition Research. 2016; 4(1):20-25. doi: 10.12691/jfnr-4-1-4

Abstract

The objective of this study was to evaluate the hypoglycemic effect of modified water yam flour (MWYF). To prepare MWYF, purple, yellow and white water yam were autoclaved and cooled in refrigerator (repeted up to three times) prior to drying and milling. The hypoglycemic activities were evaluated by means in vivo test on alloxan induced diabetic rats, meal tolerance test (MTT) and short-chain fatty acids (SCFAs) analysis. A nested experimental design was employed in the experiment. The research showed that water yam modification by three cycle autoclaving-cooling treatment are able to increase resistant starch and dietary fiber content, thus able to decrease blood glucose level. After four week experiment, It was found that all MWYF exhibited ability to decrease blood glucose level in hyperglycemic rats as well as inhibit glucose absorption in MTT and increase SCFAs formation. The white MWYF exhibited the most significant hypoglycemic activity.

Keywords:
hypoglycemic effect modified water yam flour resistant starch short-chain fatty acids

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