Gliteros enteral formula based on tempeh flour and jicama flour for patients with hyperglycemia

Abstract

Critically ill patients are susceptible to hyperglycemia during the treatment in the hospital. This condition could reduce immunity and increase the risk of mortality. The use of commercial diabetes-specific enteral reduces blood glucose level but increase the hospitalization cost due to the long-term period. Therefore, the homemade enteral formula developed using tempeh flour and jicama flour. GLITEROS comes from glycemia, tempeh and Pachyrhizus erosus. Arginine, glycine, and isoflavone contained in tempeh flour could improve insulin secretion. Moreover, inulin in jicama flour could control the increasing of blood glucose levels. The purpose of this study was to analyze the viscosity, macro-nutrient content, food fiber and protein digestibility of GLITEROS enteral formula. GLITEROS made from tempeh flour, jicama flour, soybean oil, skim milk, maltodextrin, and sugar. This study was an experimental design with three groups formula, A1 (1:1), A2 (5:3), A3 (2:3). Variables include viscosity, energy density, energy content, carbohydrates, protein, fat, dietary fiber and protein digestibility each with 3x repetitions in duplicate. The data were analyzed using Kruskal Wallis and One-way ANOVA. A1 formula had the highest carbohydrate (62%), dietary fiber (25.59%), and fat (10.49%) lower than A2 and A3 formula. A2 formula had 0.98 kcal/mL density energy and 984 kcal energy, 11,73 cP lower than A3 and A1 formula. A3 formula had the highest density energy (1.13 kcal/ mL), energy (1132.45 kcal), 36.10 cP viscosity, and protein (14.89%) lower than A1 and A2 formula. A1 formula is the most eligible in viscosity, energy density, energy content and protein of enteral formula for hyperglycemia patient according to American Diabetes Association (ADA), Canadian Diabetes Association (CDA), American Society of Parenteral and Enteral Nutrition (ASPEN) requirements.