Formulation and Physiochemical Standardization of

Herbal Antidiabetic Malt

Presented By :

Hapani Dhruvi B. (202510290002)

Kajal Singh (202510290013)
Ghoniya Dipali B. (202510290015)
Donga Siya A. (202510290021)
Baldha Krina D. ( 202510290023)

Guided By :

Submitted To: Miss. Krupali Koriya Smt. Champaben

Gujarat Technological M. Pharm (Quality Assurance) Vasantbhai Gajera
University, Ahmedabad Assistant Professor Pharmacy Mahila College,
Amreli
CONTENTS
1. Introduction of diabetics 8. Aim and Objective
2 . Types 9. Drug profile
3. Risk factors 10. Review of literature
4. Treatments 11. Method and material
5. Benefits of herbal formulation for diabetics 12. Result and discussion
6. Introduction of malt 13.Conclusion
7. Benefits of malt 14. Reference
1. INTRODUCTION OF DIABETES
• Diabetes is a disease that cause when your blood glucose or blood sugar is too high your
body uses glucose as its primary energy source. It also occurs either when the pancreas
does not produce enough insulin or when the body can not effectively use the insulin it
produces.
• Insulin is pancreatic hormone which facilitates the uptake of glucose by your cell for use
of fuel. When you have diabetes, your body either produces insufficient amounts of
insulin or does not use it correctly. After that, glucose stays in your blood and does not
reach your cells.
• Worldwide , more than half of a billion individuals - affected by diabetes including men,
women and children of all ages.
• In the next 30 years, that figure is expected to more than double to 1.3 billions people,
with an increase observed in every country.
2. TYPES OF DIABETES
1) Type 1 Diabetes :
Type 1 diabetes is typically diagnosed in children and young people. If you have type 1
diabetes, your body makes little or no insulin. Your immune system attacks and destroys the
cell in your pancreas that make insulin.
Insulin must be taken daily by people with type 1 diabetes in order to survive.
2) Type 2 Diabetes :
If you type 2 diabetes, the cells in your body do not use insulin properly and can’t keep
blood sugar at normal levels. About 90-95% of people having type 2 diabetes. It is the most
prevalent kind of disease.
TYPES OF DIABETES
3) Gestational diabetes :
• Gestational diabetes is a type of diabetes that occurs only during pregnancy.
• It is hyperglycemia with blood glucose values above normal but below those diagnostic of
diabetes. Women with gestational are at an increased risk of complications during
pregnancy and delivery.
• Gestational diabetes is sometimes related to the hormonal changes of pregnancy that make
your body less able to use insulin.
• Managing gestational diabetes include healthy eating plan and being physically active.
 3. RISK FACTORS
• Weight :- Being overweight is a main risk.
• Fat distribution :- Storing fat mainly in your abdomen rather than in hips and thighs indicates a
greater risk.
• Age :- The risk of type 2 diabetes increases with age, especially after age 35.
• Family history :- The risk of type 2 diabetes increases if your parents has type 2 diabetes.
• Pregnancy related risks :- Risk of developing gestational diabetes in pregnancy.
• Blood lipid level :- It is a increase with low levels of HDL cholesterol – the “ good ” cholesterol
and high levels of triglycerides.
• Pre diabetes :- In this condition blood sugar level is higher than normal, but not high enough.
Left untreated, it often progresses to type 2 diabetes.
4. TREATMENTS
1) Insulin therapy :
• The way you take insulin may depend on your lifestyle, insurance plan and preferences.
Talk with your doctor about the options and which one is best for you.
• Most people with diabetes take insulin using a needle, syringe, insulin pen or insulin
pump. Inhalers and insulin jet injectors are less common ways to take insulin.
• Artificial pancreas systems are now approved by the U.S. Food and Drug Administration
(FDA).
2) Oral Hypoglycemic Drugs :
• These drugs lower blood glucose levels and are effective orally. The chief drawback of
insulin is it must be given by injection. Drug like metformin, acrabose, voglibose, etc.
 5. BENEFITS OF HERBAL FORMULATION
FOR DIABETES
• Unlike a lot of pharmacy medications, there are far fewer side effects when herbal medicine is
used as prescribed. Their formulations are designed to support and strengthen the body in an
ongoing capacity.
• Development of herbal anti-diabetic formulation for the treatment of diabetic patients is the
major objective globally to address the management of diabetes and associated diseases.
• Herbal medicine works on multiple mechanisms and there is a probability to cure the disease
by curing the root causes of the problem.
• In present research work, our first objective was to identify five anti-diabetic plants, which are
abundantly available in eastern part of India, based on traditional knowledge, literature and
prior art.
 BENEFITS OF HERBAL FORMULATIONS FOR
DIABETIES
• Second objective was to make an effective product with economical significance.
• Third objective was to develop easy method of preparation and standardization of the
formulation.
• Fourth objective was to standardize the formulation through chemical, physiological and
microbial investigations.
6. INTRODUCTION TO MALT
• Malting is a traditional and economic process which can be employed to improve the
nutritional composition of grains and millets.
• The process of malting involves three main steps. The first is soaking the grains - also
known as steeping - to awaken the dormant grain. Next, the grain is allowed to germinate
and sprout. Finally, heating or kilning the grains produces its final color and flavor.
INTRODUCTION TO MALT
 Malt types:
• Diastatic malt: This type of malt due to active enzymes is so functional in food industries
and contains α and β amylase where former uses to dextrinize starch and later sacarafinize
starch, additionally later has less affection on undamaged starch.
• Non diastatic malt: Presence of thermal inactivated enzymes along with more sugar and
destrin worth low molecular weight and additionally different vitamin and minerals are in
this type of malt.
7. BENEFITS OF MALT
A) Rich in vitamins B :- As a rich source of vitamins B, malt extract may increase the B -
vitamin content of the beverages it’s used in - including thiamine, riboflavin, niacin, folate,
and vitamin B-6. They also help regulate appetite, promote good vision and keep your skin
healthy.
B) Source of essential amino acids :- Malt extract is a source of essential amino acids, which
your body needs to make the proteins.
C) Good for your bones :- Good nutrition is important for bone health. All three minerals
make up the primary structure of your bones, while magnesium is also needed to regulate the
hormones responsible for mineral metabolism.
8. AIM AND OBJECTIVES
1) Aim :
2) Objectives :
• Malting aims to convert or modify the physical structure of the grain and allow synthesis
or activation of a series of enzymes such that the final product, malt, is more readily used
in the subsequent stages of brewing, distilling, or food manufacture.
• Malt is dietary supplement that is rich in vitamins, minerals, and other essential nutrients.
Numerous health advantages, including digestion, more energy, a stronger immune
system, and better cardiovascular health, are known to occur from it.
 9. DRUG PROFILE
Sr. Drug name Botanical name Family Uses
no
1. Finger millet Eleusine Poaceae Carbohydrate present in finger millet are
(Ragi) coracana slowly digested as well as assimilated than
those present in other cereals and help in
regulating the postprandial blood glucose
level.
2. Pearl millets Pennisetum Poaceae It has a very high amylase activity, about 10
(Bajra) glaucum times that of wheat. Maltose and D-ribose are
the predominant sugars in the flour, while
fructose and glucose levels are low .
3. Mung bean Vigna radiata Fabaceae Mung bean starch induced lower
glycemic responses than the same
amount of wheat starch in normal rats.
Mung bean starch contains a higher level
of amylose than that of other pulses.
4. Soyabean Glycine max Fabaceae Soya products enriched in isoflavonoids
illustrated the anti-diabetic effect. It has also
been shown that soybean extract is helpful
in the inhibition of the glucose uptake into
brush border membrane vesicle.
5. Sorghum Sorghum bicolor Poaceae It is a low glycemic index food which
millets consider good for people with diabetes and
(jowar) jowar is one of the healthy millet people can
consume for keeping their blood sugar level
in control.
6. Amla Phyllanthus Phyllanthuaceae It help to regulate blood sugar
embelica levels, making it beneficial for both
type 1 and type 2 diabetes
management.
7. Bitter guard Momordica Cucurbitaceae It contains polypeptide-p and is
charantia used to control diabetes naturally.
8. Jamun seed Syzygium cumini Myrtaceae It contain chemical compound
called jamboline and jambosine that
decrease the rate at which sugar is
released into the bloodstream.
9. Almond Prunus Rosaceae They might reduce a spike in blood
amygdalus sugar and insulin levels, and they’re
rich in magnesium. They’re an
excellent source of several vitamins
and mineral, including vitamin E
and manganese.
10. Liqurice Glycyrrhiza Fabaceae The root of licorice contains
glabra amorfrutins which are known to
have antidiabetic properties.
11. Bitter Prunus dulcis Rosaceae It help to control blood sugar level.
almond Almond contain high amount of
magnesium which helps to control blood
sugar.
12. Cardamom Elettaria Zingiberaceae It decreases glucose level, insulin
cardamomum resistance, increasing insulin level,
glucose uptake, anti oxidant effects
and the number of beta cells in the
pancreas.
13. Cinnamon Cinnamomum Nauraceae Cinnamon having the ability to
zeylanicum lower blood sugar and help manage
common diabetes complications.
 10. REVIEW OF LITERATURE
Title name Journals name Author name Review of article
Formulation and International Shunmukha Using three millets , grains and
evaluation of Journal of Priya, S & cereals convenience food mixes
convenience food Scientific Kowsalya, S, are prepared by the process of
mixes from malted Research malting and its evaluation was
millets carried out.
Characterization of International Fidele Wend- In this two types of steeping
technological Journal of Benedo methods are carried out (at normal
properties of sorghum Biological and TABSOBA pH 6.5 and at alkaline pH 8)
and millet malt Chemical Science
produced under
control condition in
Burkina Faso
Title name Journal name Author name Review of article
Evaluation of Journal of Water Belete Tessema Three stages of malting are
Malting Potential Pollution & Asfaw, conducted according to modified
of Different Barley Purification method.
Varities. Research
Sorghum malt Sage Journal Karuna D An attempt was made to
based weaning Kulkarni, DN formulate low cost, nutritive but
food formulation: Kulkarni, UM bulk- reduced weaning foods
preparation, Ingle, using millets and cereals.
functional
properties, nutritive
value
Bitter Gourd: A National Library of MB Kranwinkel, Metabolic and hypoglycemic
Dietary Approach Medicine GB Keding effects of bitter gourd extracts
to Hyperglycemia have been demonstrated in cell
culture, animal and human
studies.
Title name Journal name Author name Review of article
Role of amla in type Research Journal of Walia K. and This review deals with
2 diabetes mellitus Recent Science Boolchandani R. nutritive value of amla,
chemical composition,
mmedicinal properties of amla
in improving blood glucose
metabolism in type 2 diabetes.
Antidiabetic Research Journal of KJ sharmilla , L This study analyzed the anti-
potential of indian Pharmacy and Kanimozhi diabetic potential of syzygium
medicinal plants Technology cumini using alpha amylase
with Syzygium inhibition assay and glucose
cumini uptake by yeast cells.
Physicochemical and International Journal Naveen kumar, This study is carried out with
standardization of of Botany Studies Bargale Sushant an aim of authenticity of the
malt preparation Sukumar drug along with phytochemical
analysis of malt.
Title name Journal name Author name Review of article
A Review of the Multidisciplinary Digital Jin Jin Pel This review has shown
Potential Consequences Publishing Institute that the pearl millets
of Pearl Millet for has a significant impact
Diabetes Mellitus and on diabetic.
Other Biomedical
Application
Malting Characteristics Journal of the institute M.J.R Nout This investigation
of Finger Millets, of Brewing include the effect of
Sorghum and Barley steeping and
germination condition
and effect of
gibberellic acid and
kilning temp. on the
grains and cereals.
Title name Journal name Author name Review of article
Anti-diabetic and Journal of Intercult Ahmed salih sahib 1g of cinnamon
antioxidant effect of Ethnopharmacology powder for 12 weeks
cinnamon in poorly reduces fasting blood
controlled type-2 glucose and
diabetic Iraqi patient : glycosylated Hb
A randomized, among poorly
placebo- controlled controlled type-2
clinical trial diabetes.
Sorghum extract Nutrition research and Ji Heon Park, Sun Hee This study investigate
exerts an anti-diabetic practice Lee the hypothysis that a
effect by improving sorghum extract anti
insulin sensitivity via diabetic effects through
PPAR-γ in mice fed a a mechanism that
high-fat diet improves insulin
sensitivity.
11. METHOD AND MATERIAL
 Source of grains samples :
• The grains and herbal powders were recieved from Bhatia liladhar chapsi. The grains were
sorted and screened by hand to remove broken or damaged kernels and foreign material before
being used for processing.
 Method of preparation :
• Malt is prepared in department of pharmacy of Smt. C.V. Gajera Pharmacy Mahila College.
 Malt ingredients:
Sr. No. Name of Drug Part used Quantity used
1. Ragi Seed 100 gram
2. Bajra Seed 100 gram
3. Jowar Seed 100 gram
4. Mung Seed 100 gram
5. Almond Seed 300 gram
6. Soyabean Seed 100 gram
7. Bitter Almond Seed 15 gram
8. Amla powder Fruit 60 gram
9. Bitter guard powder Fruit 120 gram
10. Jamun seeds powder Seed 60 gram
11. Liquorice Root 300 gram
12. Cinnamon Bark 7 gram
13. Cardamom Seed 45 gram
METHOD AND MATERIAL
 Method of Preparation of malt:
• The process of preparation of ready to prepare malt powder and malt.
Step - 1 Soak all millets (ragi, bajra, jowar), soyabean, mung in water for 12 hrs
Step - 2 Sprout ragi , bajra, jowar (36 hrs) mung (24hrs) soyabean (48hrs)
Step - 3 Dry the sprouted grains and cereals
Step - 4 Remove the rootlets
Step - 5 Mill all the grains to get powder
Step - 6 Pass through sieve to get fine powder
Step - 7 Mix all herbs powder according to their maximum need
Step - 8 Malt powder
METHOD AND MATERIALS
 Process of malt :
Step - 1 Start by grinding the selected herbal ingredients individually into a fine powder using
a blender or a mortar pestle.
Step - 2 Take equal quantities ( e.g., 50 grams) of each powdered herb and mix them together
in a clean, dry container. This will serve as the herbal blend for your anti diabetic
malt.
Step - 3 In a separate saucepan, add 1 liter of water and bring it to boil.
Step - 4 Once the water starts boiling, reduce the heat to low and slowly add the herbal blend
you prepared in step 2. stir continuously for 10 – 15 minutes to allow the herbs to
infuse into the water properly.
Step - 5 After 15 minutes , remove the saucepan from hat and let mixture cool down to room
temperature.
METHOD AND MATERIALS
Step - 6 Once cooled, strain the mixture through a fine mesh strainer or
cheesecloth to separate the liquid from the solid herb particles.
Step - 7 Now, take the liquid and put it back into the saucepan. Place it on low heat
again and add 500 grams of malt extract or malt syrup to the liquid. Stir well
until the malt extract dissolves completely.
step - 8 Continue heating the mixture on low heat for another 15-20 minutes to allow
the flavors to blend and the liquid to thicken slightly.
Step - 9 Finally, remove the saucepan from the heat and let the mixture cool down.
Step - 10 Once completely cooled, transfer the malt medication into sterilized glass
bottles or jars and store them in the refrigerator.
METHOD AND MATERIAL
• Dosage and Consumption: It is recommended to consume 1 tablespoon of the anti diabetic
malt twice daily, preferably before meals. However, it's always advisable to consult with a
healthcare professional before starting any herbal medication to determine the appropriate
dosage for your specific condition.
• Please note that while herbal remedies can have beneficial effects, they should not replace
prescribed medication or professional medical advice. It's essential to consult with a
healthcare provider to ensure that this herbal anti diabetic malt is suitable for you and
doesn't interfere with any existing medications or conditions.
METHOD AND MATERIAL
 Physicochemical studies :
• Physicochemical parameters were determined as per guidelines of WHO. Total ash
value, loss on drying, water soluble ash, acid insoluble ash, alcohol soluble extractive
value and water soluble extractive value were determined.
 Loss on drying at 105 °C :
• 10g of sample was placed in tarred evaporating dish. It was dried at 105 ˚C for 5 hours in
hot air oven and weighed. The drying was continued until difference between two
successive weights was not more than 0.01 after cooling in desiccator. Percentage of
moisture was calculated with reference to weight of the sample.
METHOD AND MATERIAL
 Total Ash :
• 2g of sample was incinerated in a tared platinum crucible at temperature not exceeding 450 ˚C until
carbon free ash is obtained. Percentage of ash was calculated with reference to weight of the sample.
 Acid insoluble Ash :
• To the crucible containing total ash, add 25ml of dilute HCl and boil. Collect the insoluble matter on ash
less filter paper (Whatmann 41) and wash with hot water until the filtrate is neutral.

• Transfer the filter paper containing the insoluble matter to the original crucible, dry on a hot plate and
ignite to constant weight. Allow the residue to cool in suitable desiccator for 30 minutes and weigh
without delay. Calculate the content of acid insoluble ash with reference to the air dried drug.
METHOD AND MATERIAL
 Alcohol soluble extractive : Weigh accurately 4g of the sample in a glass stoppered flask.
Add 100 ml of distilled Alcohol (approximately 95%). Shake occasionally for 6 hours. Allow
to stand for 18 hours. Filter rapidly taking care not to lose any solvent. Pipette out 25ml of the
filtrate in a pre-weighed 100 ml beaker. Evaporate to dryness on a water bath. Keep it in an
air oven at 105°C for 6 hours, cool in desiccator for 30 minutes and weigh. Calculate the
percentage of Alcohol extractable matter of the sample. Repeat the experiment twice, and
take the average value.
 Water soluble extractive : Weigh accurately 4g of the sample in a glass stoppered flask. Add
100 ml of distilled water, shake occasionally for 6 hours. Allow to stand for 18 hours. Filter
rapidly taking care not to lose any solvent. Pipette out 25ml of the filtrate in a pre-weighed
100 ml beaker. Evaporate to dryness on a water bath. Keep it in an air oven at 105 °C for 6
hours. Cool in a desiccator and weigh. Repeat the experiment twice. Take the average value.
METHOD AND MATERIAL
Tests Colour if positive
Alkaloids
Dragendroff’s test Orange red precipitate
Wagners test Reddish brown precipitate
Mayers test Dull white precipitate
Hagers test Yellow precipitate
Steroids
Liebermann- buchard test Bluish green colour
Salkowski test Bluish red to cherry red colour
in chloroform layer
Aqueous extract of malt
No Brown precipitate
No Brown precipitate
Brown colour
Brown colour
Bluish green colour
Bluish red to cherry red colour in
chloroform layer
 Tests Colour if positive Aqueous extract of malt
Carbohydrates
Molish test Violet ring Violet ring
Fehlings test Brick red precipitate Brick red precipitate
Benedict test Red precipitate Red precipitate
Tannins
With FeCl3 Dark blue or green or brown Green colour
Flavanoids
Shinoda’s test Red or pink Light pink colour
Saponins
With NaHCO3 Stable front No stable froth
Triterpenoids
Tin and thinoyl chloride test Pink Brown colour
Coumarins
With 2 N NaoH Yellow Yellow colour
 Tests Colour if positive Aqueous extract of
malt
Phenols
With alcoholic ferric Blue to blue black Light buff colour
chloride
Carboxylic acid
With water and NaHCO3 Brisk effervescence no brisk
effervescence
Amino acid
With ninhydrine reagent Purple colour No purple colour
Resin
With aqueous acetone Turbidity No turbidity
quinone
Conc. Sulphuric acid Pink / purple / red Yellow colour
12. RESULT AND DISCUSSION
 Result of standardization parameter of malt :-
Parameter Results
Malt
Loss of drying 2%
Total ash 5%
Acid insoluble ash 0.1%
Water soluble ash 3.58%
Alcohol soluble extractive value 9.30
Water soluble extractive value 14.20
RESULT AND DISCUSSION
 Organoleptic evaluation of malt :

Parameter Characteristic Evaluation result

Colour Typical colour Within acceptable range

Odour Sweet Characteristic

Taste Sweet Characteristic

Texture Smooth and Characteristic

homogeneous
 Results of preliminary phytochemical screening of malt :
Test Inference
Alkaloids -
Steroids +
Carbohydrates +
Tannin +
Flavonoids -
Saponins -
Triterpenoids -
Coumarins +
Phenols +
Carboxylic acids -
Amino acids -
Resin +
Quinone +
13. CONCLUSION
• The study shows that germination of millets grain prior to raw, increased protein, ash,
iron, calcium and phosphorous levels of malted mixes. From the study, it may be
concluded that locally available low cost ingredients available in the developing countries
have a great potential in developing highly.
• The present study was carried out with an aim of authenticity of the drug along with
phytochemical analysis of malt nutritious and acceptable foods. Addition of malt in food
improved functional and nutritional qualities.
• The presence of various phytochemical constitients such as tannin, flavanoids,
carbohydrate, steroids coumarins and phenols. Malted calci malt will be beneficial to all
age group as it is more digestable with rich fibre content, calcium, iron, sodium,
potassium, magnesium and phosphorus.
• Therefore, it could be employed to formulate supplementary food product in diabetes and
maintain the sugar level in the body.
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