Anti-Diabetic Effect of Okara Noodles on Streptozotocin-NicotinamideInduced Diabetic Rats

Okarais a by-product of soybean curd residue resulting from the processing of soy milk and tofu. Okara noodles were made from wheat flour (WF) and okara flour(OF) with a few modifications that consist of high dietary fiber. Therefore, okara can be considered as an effective functional component with health-promoting benefits, especially for diabetes mellitus.Albeit, the anti-diabetic effect has not been conscientiously investigated. The goalof the current research was to evaluate the anti-diabetic effect of okara noodles on Streptozotocin-Nicotinamide induced diabetes mellitusrats. In the experiment, the different ratios of OFwas used to prepared 3formulated noodles(F0, F1andF2) where F0 (0% OF;100%WF), F1(25% OF;75%WF)and F2(45% OF;55%WF).Twenty-fourmale wistar rats were randomly divided into 4 groups (6 rats/groups), normal group of ratsfed with standard feed and 3 diabeticsgroups, respectively fed with standard feed and formulated noodles variety (F0, F1andF2). In invivoanalysis, it indicated, diabetes mellitusrats fed okara noodles had lower blood glucose levelsandHOMA-IR and higher serum insulin levelsandHOMA-indexthan those fed control noodles (F0) as well as body weight managing activity. These outcomes demonstrated okara noodles possess significant anti-diabetic activity, prompting the applicability of okara noodles as potential food for the diabetes mellitusfood products.