Effects of Kepok Banana Flour on Glucose Level and Physical Performance in Type 2 Diabetic Rats

Diabetes mellitus prevalence has rapidly increased globally. Food contains high resistant starch (RS) may be used as a functional food to prevent and control diabetes mellitus. Resistant starch is high in raw bananas and its products such as flour. The study aimed to evaluate effects of Kepok banana flour on blood glucose and physical performance, especially body weight and feed intake in type 2 diabetic rats induced by nicotinamide (NA) and streptozotocin (STZ). Eight-week-old male Wistar rats weighed 150-200 g were randomly divided into nondiabetic and diabetic groups. Nondiabetic group (n=7 rats) was normal control (NC) and fed with standard diet AIN-93M (American Institute of Nutrition Rodent Diets 1993 for adult maintenance), while diabetic groups (n=7 rats each group) consisted of diabetic control (DC) which fed with standard diet and 3 diabetic treatment groups (T1-T3) which fed with AIN-93M containing kepok banana flour with 4%, 8% and 12% of RS respectively for 14 days. After 14 days, mean fasting blood glucose in group T1, T2 and T3 have lower blood glucose than DC significantly (p