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FORMULATION AND EVALUATION OF FUNCTIONAL FOODS FOR MANAGEMENT OF METABOLIC DYSFUNCTION ASSOCIATED STEATOTICLIVER DISEASE (MASLD)
Keywords:
crackers, hummus, product development, MASLD, liver, functional foodsDOI:
https://doi.org/10.17654/2347527725004Abstract
Liver diseases, particularly metabolic dysfunction-associated steatotic liver disease (MASLD), are escalating globally, driven largely by poor dietary habits. Functional foods rich in antioxidants and phytochemicals offer promising support for liver health. In order to help manage metabolic dysfunction-associated steatotic liver disease (MASLD), this study created a functional food product that includes plant-based components that have antioxidant, hepatoprotective, and antibacterial qualities. Proximate analysis of the product’s crackers yielded the following compositional ranges: (1.273 ± 0.06 to 2.381 ± 0.03 g/100g) of ash, (5.20 ± 0.09 to 5.46 ± 0.07 g/100g) of moisture, (2.111 ± 0.01 to 3.295 ± 0.05 g/100g) of fat, (8.36 ± 0.17 to 11.45 ± 0.09 g/100g) of protein, (7.348 ± 0.19 to 10.643 ± 0.14 g/100g) of fiber, and (60.09 ± 0.35 to 62.17 ± 0.48 g/100g) of carbohydrates. Quinoa, oats, red lentils, brown rice, chickpeas, sesame, and purslane are among the components in the functional food product. Purslane is included especially to improve the phytochemical and antioxidant qualities, which may have medicinal advantages. This study offers a food-based strategy to promote liver health, which is crucial in areas with little access to medical care.
Received: April 14, 2025
Accepted: May 6, 2025
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