DEVELOPMENT OF LOTUS SEED AND SORGHUM CUPCAKES FOR DIABETES MELLITUS

Abstract

High blood sugar levels are a hallmark of diabetes, a group of metabolic diseases that can cause a number of consequences.  This condition is linked to an increased risk of heart attack, stroke, and renal failure, among other health issues. To overcome this issue, the present research conducted focused on the development of nutrient rich cupcakes. Cupcakes were prepared in various formulations: TOa (control - sorghum-only cupcakes), T1 (50% sorghum flour and 25% lotus seed powder), T2 (25% sorghum flour and 50% lotus seed powder), and T3 (25% sorghum flour and 25% lotus seed powder). The antioxidant potential and physicochemical characteristics of these treatments were examined. Total sugars, energy calculations, and sensory evaluation were examples of physicochemical parameters.  Total phenolic content (TPC) and DPPH radical scavenging activity were used to measure antioxidant activity.  Analyses were carried out at 15-day intervals during a one-month storage study.  The findings showed that whereas sugar concentrations dramatically rose over time, antioxidant activity decreased.Every therapy had a sensory evaluation at 0, 15, and 30 days.  The sensory panel gave T1, which contains 50% sorghum flour and 25% lotus seed powder, the highest acceptance ratings of any formulation, indicating that it may be used as a functional food product to treat diabetes mellitus.