Analysis of Physicochemical parameters of Annona squamosa Linn Leaves and Development of Value-added Products for Diabetic patients

Abstract

Prevalence of diabetes mellitus is increasing rapidly. Diabetes effect 6.25% of global estimation. Immediate and rapid intervention need to be executed to deal with increasing trend of diabetes. Use of traditional methods and plant for the treatment of various diseases is very common worldwide as it is not only a cost-effective method but also has fewer side effects. One such plant is Annona squamosa or Custard apple. Custard apple leaves have been claimed to possess anti-diabetic property. The present study aimed to 1) Assess the Physicochemical parameters; 2) Assess the anti-diabetic property; 3)Develop the Value-added products and 4) Calculate the Cost of Value-added products. It was found that dried leaf powder had 3.11% (protein), 3.22% (fats) and 5.65% (carbohydrate). The anti-diabetic property was highest for sample with maximum concentration of leaf extract. The maximum acceptability for product varied for every value-added product. The cost of the products was reported to be highest for Oats Cheela followed by Falafel and was least for custard apple flavoured yoghurt.