MODULATORY EFFECTS OF SPHENOSTYLIS STENOCARPA FLOUR ENRICHED BISCUIT FORTIFIED WITH FICUS EXASPERATA LEAF ON PANCREAS OF STZ-INDUCED DIABETIC RATS

Abstract Diabetes mellitus remains one of the most prevalent metabolic disorders globally, with increasing incidence demanding safer, affordable, and food-based interventions to complement conventional therapies. In this study, functional biscuits were prepared from Sphenostylis stenocarpa (African yam bean, AYB) flour enriched with Ficus exasperata leaves (fermented and unfermented) and evaluated for their modulatory effects on streptozotocin (STZ)-induced diabetic Wistar rats. Thirty-six male rats were divided into six groups: normal control, diabetic control, metformin-treated, AYB biscuit, fermented F. exasperata biscuit, and unfermented F. exasperata biscuit. Diabetes was induced with STZ (55 mg/kg body weight, i.p.), and the animals were treated for 28 days. Fasting blood glucose levels and body weights were monitored weekly. At the end of the treatment, blood and tissue samples were analyzed for biochemical markers of oxidative stress, while histological examination of pancreatic tissues was performed to assess β-cell integrity. The results revealed that enriched biscuits, particularly those fortified with fermented F. exasperata leaves, significantly reduced blood glucose levels (p < 0.05), improved body weight, and enhanced antioxidant enzyme activities compared with the diabetic control. Histological observations confirmed preservation and partial regeneration of pancreatic islets in treated groups, contrasting the severe damage observed in untreated diabetic rats. These findings highlight the potential of combining an underutilized legume (S. stenocarpa) with a medicinal plant (F. exasperata) in a functional food format to provide nutritional and therapeutic benefits in diabetes management. This culturally relevant approach offers a scientific basis for future community-based interventions and possible clinical applications.