ABSTRACT

Investigations on the effects of Soybean flour on postprandial blood sugar level of diabetic patients were carried out with twelve diabetic patients (8 males and 4 females). The patient who regularly attended the diabetic clinic of the University of Port Harcourt Teaching Hospital Nigeria were selected at random and divided into five groups of three patients each. Blood samples of the patients were collected before meal with a syringe and analyzed with the use of a giucorneter to determine their fasting blood sugar levels. After their fasting blood sugar Levels were determined, the patients were fed with soybean bread served with pure water. The bread was prepared with different ratios of soybean flour. Patients in groups A ingested bread made with 50% of soybean flour and 50% wheat flour i.e. 50:50 ratio each. Similarly, patients in group B ingested 60:40 ratio. While those in group C ingested 70:30 ratio. Also, patients in group D ingested 80:20 ratio. A control diet which was bread made with 1 00% of wheat flour was fed to patient in group E. Each patient in all the groups ingested 100g of the sample within five minutes. After 120 minutes of ingestion, their blood samples were also collected with a syringe and analyzed to determine the effect of soybean flour on their postprandial blood sugar levels. The results of the experiment showed significant ow in the fasting blood sugar levels of all the groups tested after 120 minutes of ingestion.