Effects of Freeze-Dried and Oven-Dried Soursop (Annona Muricata) Pulp Powders on Blood Glucose Levels of Normo-Glycaemic Adults

Onyechi, U. A., Ibeanu V. N., *Okechukwu T. P. and Nsofor L. D
Department of Nutrition and Dietetics, University of Nigeria, Nsukka, Enugu State

*Corresponding Author: [email protected]

ABSTRACT
Background: Soursop is a tropical underutilized fruit of great nutritional importance.
Objective: This study determined the effects of freeze-dried and oven-dried soursop (Annona muricata) pulp powders on blood glucose levels of normo-glycaemic adults.

Materials and Methods: Mature soursop fruits were purchased at a local market in Nsukka, Enugu State, Nigeria and were allowed to ripen for 5 days at room temperature (37°C). The ripe fruits were washed, peeled, seeds handpicked and the pulp dried. Freeze-drying was done at -40°C for 72 hours and oven-drying at 70°C for 48 hours. The amount of the freeze-dried and oven-dried soursop powders providing 50g available carbohydrate were liquefied with water to formulate unsweetened drinks. Effect of the unsweetened freeze-dried and oven-dried drinks on blood glucose levels of normo-glycaemic adults was determined by finger prick blood sample every 30 minutes at 30, 60, 90 and 120 minutes postprandial using sterile lancets and glucometer (Accu-Chek). Data obtained from the study were analyzed using Statistical Product for Service Solution (SPSS) for Windows version 21. Results were presented as means and standard deviations. Analysis of Variance (ANOVA) was used to separate means at p < 0.05.

Results: Mean values of blood glucose levels of subjects at 30, 60, 90 and 120 minutes from baseline showed that the drinks did not spike blood glucose but maintained it within the normal range. Conclusion: Freeze-dried and oven-dried soursop pulp has potential in the prevention of diabetes due to their hypoglycaemic effect.