Modulatory effect of pigeon pea‐wheat biscuits on lipid profile, lipid peroxidation level, α‐glucosidase, and butyrylcholinesterase activities in type‐2 diabetic patients

Abstract

This study examined the modulatory effect of pigeon pea-wheat biscuits on lipid profile, lipid peroxidation level, α-glucosidase, and butyrylcholinesterase activities in type-2 diabetic patients. Composite flours were formulated using pigeon pea (PP) and wheat flour (WF) in ratio 100:0, 75:25, 50:50, 25:75, and 0:100. Sixty diabetic patients (DP) were treated with biscuit samples and the effect of the biscuits on the serum lipid profile, α-glucosidase, and butyrylcholinesterase (BChE) activities were evaluated. The result revealed that total cholesterol ranged from [100-PP (13.94 ± 1.05 mg/dl)-REF (40.46 ± 3.09 mg/dl)]; triglyceride [100-PP (28.00 ± 1.14)-REF (115.00 ± 7.05)], low-density lipoprotein (LDL-C) [100-PP (0.75 ± 0.30)-REF (13.30 ± 2.04)], high-density lipoprotein level(HDL-C) [REF (4.16 ± 0.49)-100-PP