Formulation and Antihyperglycemic Activity of Chayote–Milkfish Bone Cookies in Alloxan-Induced Mice

Abstract

Introdiction: Functional cookies prepared from local food resources may provide an alternative approach to support blood glucose control. Chayote (Sechium edule) contains dietary fiber and flavonoids, while milkfish bone (Chanos chanos) is a calcium-rich by-product that can improve the nutritional value of food products. Aims: This study aimed to formulate cookies containing chayote flour and milkfish bone flour and evaluate their antihyperglycemic activity in alloxan-induced mice. Result: his experimental study used 25 male white mice (Mus musculus) divided into five groups: positive control, Formula 1 (30 g chayote flour:20 g milkfish bone flour), Formula 2 (25 g:25 g), Formula 3 (20 g:30 g) and Formula 4 (negative control). The cookies were administered orally once daily for 14 days. Blood glucose levels were measured before induction, after alloxan induction, and on days 7 and 14 of treatment. Hedonic evaluation was also performed to assess taste, colour, texture, and odour. Data were analyzed using a General Linear Model with repeated measures, followed by the Least Significant Difference test. All cookie formulations reduced blood glucose levels in alloxan-induced mice. Significant differences were observed across measurement times and treatment groups (p<0.05). Formula 2 produced the lowest mean blood glucose level on day 14, whereas Formula 1 showed better sensory acceptance for taste, colour, and texture. Conclusion: Chayote and milkfish bone can be formulated into functional cookies with antihyperglycemic activity in alloxan-induced mice.