The effect of yellow pumpkin cookies (Cucurbita moschata) on the levels of two hour post-prandial blood glucose

Anugrah, Riva Mustika and Wening, Dyah Kartika and Maryanto, Sugeng and Pontang, Galeh Septiar The effect of yellow pumpkin cookies (Cucurbita moschata) on the levels of two hour post-prandial blood glucose. AIP Conference Proceedings.

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Abstract

Yellow pumpkin is a local food that contains high fibre but low energy. Cookies are generally made from wheat flour. Wheat flour can be substituted with yellow pumpkin flour to make cookies. The purpose of this research was to compare the yellow pumpkin and mocaf flour cookies with wheat flour cookies on the level of two-hour post- prandial blood glucose—experimental studies with randomized pre-post control group design. The subjects are twenty healthy people. The treatment group received 40 grams of yellow pumpkin cookies with mocaf flour, and the control group received yellow pumpkin cookies with wheat flour. Data were collected by blood analysis using Easy Touch glucose meters; the paired t-test analyzed data. Before treatment, the fasting glucose levels were respectively 86.9± 9.44 mg/dl in the control group and 93.09±7.6 mg/dl in the treatment group. After treatment, the two-hour post-prandial blood glucose levels were 97.5 ± 11.51mg/dl in the control group and 93.27± 10.3 mg/dl in the treatment group. There was a significant effect of yellow pumpkin cookies with mocaf flour on two-hour post-prandial blood glucose (p= 0.001). The treatment of yellow pumpkin cookies with mocaf flour has longer to increase two hours post-prandial blood glucose.

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