IJCCR 2013, Vol.3, No.1, 1
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Table 4 Validation of the product (nutritional analysis)
Parameters tested
Results
Percent daily values in 40 g snack
(
based on 2 000 kcal diet)
%
Carbohydrate
51.76
6.9%
%
Crude fibre
04.73
5.0%
%
Oil (Ether extract)
15.25
-
%
Protein (on dry matter basis)
24.86
19%
%
Total MUFA
07.90
-
%
Total PUFA
05.02
-
%
Total saturated fatty acid
02.34
4.6%
%
Total sugar (reducing + non-reducing)
02.16
-
%
Trans fat
00.00
-
Calories kcal/100 g
437.73
175
kcal
Cholesterol mg/kg
00.00
0%
nutritional value obtained based on a 2 000 kcal diet
was satisfactory (19% protein requirement fulfilled)
and there were no traces of trans fat or cholesterol.
3
Materials and Methods
3.1
Pre-project Surveys: Doctors and Patients
A questionnaire was designed to take the hands-on
view of doctors on diet therapy. Five physicians were
consulted and with the help of their feed-back
combined with the excerpts from the literature
reviewed, the consumer questionnaire was designed.
The consumer survey was conducted on 40 subjects in
a randomized way. Each subject was personally
explained the questionnaire in detail and also the
medical aspect behind it. For the people who couldn’t
comprehend “English”, the questionnaire was
translated in their mother tongue to avoid any
ambiguity. These age groups were surveyed: Juvenile
diabetics (under the age of 14, insulin dependent),
Maturity on-set diabetes of young (between 20~35 yrs,
IDDM/NIDDM), Maturity on-set diabetes of old (35
yrs and above, IDDM/NIDDM). These economic strata
were surveyed: Low income group (earning Rs 1 500~
5 000/
month), Middle income group (earning Rs
5 000
~20 000/month), Higher income group (earning
Rs 20 000 and above/month) (Masharani, 2011).
3.2
Clinical Trials
For the clinical trials (pertaining to diabetes) (Mohan
et al., 2011), the efficacy of any product is measured
via obtaining the post prandial (2 hours) blood glucose
level samples. Forty subjects were asked to consume
their regular mid-day meal and then their post-
prandial (2 hours) blood glucose level samples were
measured (POD-GOD Method, ERBACHEM
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7).
A
gap of at least 2 days was given and the next blood
samples were collected. In the following week they
were asked to consume their regular meals but instead
of their mid-day snack they were administered with
the ‘formulated product’ and again the same procedure
was repeated. The fasting blood glucose levels on all
the days were measured (Sicree et al., 2006). The
almost constant fasting blood glucose levels proved
that the subject was in control of his sugar levels and
hence eligible for the trials. The subjects were
provided with a daily diet intake form (in the local
language, Gujarati as well) for maintaining a record of
their calorie consumption to keep the clinical trial
under the specified bounds. The results of all subjects
were tabulated and the results were analysed using
Paired t-test.
3.3
Formulation of the Snack
According to the American Dietetic Association
(
http://www.eatright.org
) any meal consumed by a
diabetic should contain the following calorie
distribution: 55% carbohydrates, 30% fat and 20%
protein. Out of the different classes of food products
studied, legumes and pulses (Pathak et al., 2000) were
found to have the least Glycemic Index (GI) and
possessed an appreciable amount of protein and
dietary fiber. Peanuts were also added (if eaten in the
prescribed amount of calorie content, pose as a