Consumption of herbal
leafy porridges is a reputed dietary remedy among Sri Lankans in treating
diabetes. The aim of the study was to develop a rice based herbal porridge
[rice: fresh leaves: scraped coconut kernel 13 - 15: 25 - 30: 10 - 13 (w/w/w)]
commercially with Scopariadulcis leaves which has proven
antidiabetic effects and low GI (fresh porridge) which benefits diabetics. Two
porridges with the same ingredient ratio were produced with different particle
sizes. Porridge produced with 100% fine particles (extruded rice, leaves and
scraped coconut mixed with rice powder) elicited a high GI for normal (92 ± 22)
and diabetic (97 ± 20) subjects. The second porridge prepared with the minimum
amount of extruded rice with other ingredients mixed with boiled and dried
intact rice grains had a medium GI (normal 58 ± 11, diabetics 61 ± 11). A
significant reduction (p < 0.05) in the peak blood glucose was observed in
diabetic subjects for porridge 2 (12.4%) compared to porridge 1 (0.7%) when
compared to glucose. The reason could be the significantly high (p<0.05) amount of larger particles (>0.5 mm) (63%) and minimum amount of extruded
fine particles in porridge 2 compared to porridge 1 (1.3%).
Cite this paper
Senadheera, S. and Ekanayake, S. (2013) Development of a marketable rice based herbal porridge suitable for diabetics from Scoparia dulcis. Agricultural Sciences
, 81-84. doi: 10.4236/as.2013.49B014
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