Effect of Sorghum-tigernut Ibyer (A Traditional Gruel) on the Fasting Blood Glucose Levels of Alloxan-induced Diabetic Rats

Background: There is growing interest in the use of natural foods in the management of chronic diseases like diabetes. Ibyer is a fibre rich gruel consumed amongst the Tiv people of Benue State made from whole sorghum or millet flours.

Aim: The aim of the study was to evaluate the effect of sorghum-tigernut ibyer on the fasting blood glucose levels and body weight of alloxan monohydrate-induced diabetic rats.

Methods: Sorghum flour (SF) and tigernut flour (TNF) were blended at different proportions (100:00; 90:10; 80:20; 70:30) for the purpose of ibyer production. The flour samples were subjected to proximate analysis using standard analytical procedures, the sensory attributes of ibyer produced from the different flour samples was evaluated on a 9-point hedonic scale. Thirty (30) male Wistar rats (100–180 g body weight) were grouped into five (1-5) each group containing six rats. They were induced with diabetes by injecting them with 150ml/kg of body weight with alloxan monohydrate dissolved in saline water (0.9% NaCl) except for group 1. Blood samples were collected from the tail of the rats, prior to induction, 48hrs after induction and 72 hrs after three days of continuous feeding with test diet. Fasting blood glucose was measured using a standard glucometer and test strips.

Results: The sensory attributes indicated that ibyer produced from the flour samples were generally acceptable. Fasting blood glucose levels after 72 hrs of feeding were found to be lowered more in groups giving flours with a higher proportion of Tigernut.

Conclusion: The results indicated that sorghum-tigernut ibyer exerted hypoglycaemic effect on the experimental animals.