Abstract

Plant based diet rich in polyphenols and antioxidants contribute to averting and controlling ailments linked to oxidative stress (OS). Shallot is a bulb vegetable, sweeter and milder in taste than onions; they are regularly used for culinary purposes due to their subtle flavor. Shallot was incorporated into wheat flour for noodles production and fed to streptozotocin (STZ) – induced diabetic rats for a period of fourteen days. Effects of shallot fortified noodles on glycemia and carbohydrate hydrolyzing enzymes of rats were investigated. Oxidative impairment in rats’ liver and kidney homogenates and the serum biomarkers of liver and kidney function tests were assessed. Results revealed that noodles mitigated the raised blood glucose levels in diabetic rats and notable decease was observed in the α-glucosidase and α-amylase activities. Similarly, the noodles enhanced the activities of antioxidant enzymes in liver and kidney homogenates, and reduced the TBARs levels. Noodles down regulated the serum alanine aminotransferase, aspartate transferase and alkaline phosphatase levels and up regulated the albumin levels. Shallot fortified noodles (10%) exhibited hypoglycemic effect, attenuate OS biomarkers, thereby hampering the complications of diabetes.