Comparative Insights into Glycemic Control: The Synergistic Role of Functional Foods and Ayurveda

Akshatha K; Harshitha T.B; Kokila Kokila

doi:10.71097/IJSAT.v16.i3.8164

Comparative Insights into Glycemic Control: The Synergistic Role of Functional Foods and Ayurveda

Author(s)	Ms. Akshatha K, Ms. Harshitha T.B, Ms. Kokila Kokila
Country	India
Abstract	Background: This study aimed to formulate a functional food product by integrating Ayurvedic wisdom with modern nutritional science, with a focus on diabetes management. Materials and Methods: The product was developed using wheat, chickpea, fenugreek seeds, hibiscus, and green gram (microgreens). Pre-processing techniques, such as soaking, germination, drying, and milling, were employed to enhance the nutritional quality. Comprehensive nutritional profiling was conducted, including proximate analysis, mineral estimation (calcium and iron), enzyme assay (amylase activity), determination of glycemic load, and phytochemical screening. Results: The sprouted product (SP) showed improved nutritional characteristics compared to the control product (CP). SP contained lower energy (371.54 kcal/100 g) than CP (399.86 kcal/100 g), with reduced carbohydrates (70.91 g vs. 78.89 g) and fat (5.5 g vs. 5.9 g). Conversely, SP demonstrated higher protein content (9.6 g vs. 7.8 g), significantly greater dietary fiber (10.8 g vs. 4.4 g), and increased iron levels (1.5 mg vs. 1.0 mg). Calcium levels were nearly identical in both variants. Phytochemical analysis revealed that SP had double the phenolic content (80.0 mg) compared to CP (40.0 mg) and higher flavonoids (90.0 μg vs. 70.0 μg). The enzyme assay indicated lower amylase activity in SP (14.13 U/L) compared to CP (29.43 U/L), suggesting slower starch breakdown and a reduced risk of postprandial glucose spikes. Conclusion: The study demonstrates that integrating Ayurvedic principles with modern nutritional strategies can yield a therapeutic, health-promoting functional food. The developed formulation not only supports diabetes management through improved nutrient composition and reduced glycemic response but also serves as a sustainable dietary option for promoting overall well-being.
Keywords	Functional food, Ayurveda, Diabetes management, Germination, Phytochemicals
Field	Sociology > Home Science
Published In	Volume 16, Issue 3, July-September 2025
Published On	2025-09-15
DOI	https://doi.org/10.71097/IJSAT.v16.i3.8164
Short DOI	https://doi.org/g93xdw

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Comparative Insights into Glycemic Control: The Synergistic Role of Functional Foods and Ayurveda

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