Despite the evidence demonstrating the efficacy of fenugreek in the treatment of diabetes, its use for that purpose has been inhibited by its extremely  bitter taste. Impairment in taste modalities is described long before in patients with T2DM.
To determine any significant difference in  bitter flavor and  taste  perception between diabetics and normoglycaemics at each per cent level of fenugreek incorporation. To determine the significant difference in the thresh hold level for bitter  flavor and  taste  perception in diabetics between different  per cent level of fenugreek incorporation. To determine  per cent level  of fenugreek incorporation and the product acceptability in terms of visual attributes and tactile feel.
Dhoklas  the Indian recipe was  standardized with each receipe consisting of  10 ,15, 20 and 25 per cent variation  of treated fenugreek flour with a control   coded as S1,S2,S3 and S4.at the dietary department of Sri Avinashilingam deemed university. The experimental group consists of  20T₂DM  and the control with 20 normoglycaemic subjects .They were in the age group of 35-45 years from among  the staff members. The product was evaluated using score card based on  product related lexicon of  5 point hedonic scale rating. The results were statistically analysed using 2- way anova with interaction model  and post-hoc  test for paired comparison.
Statistically there was significant difference( P<0.001) in evaluation of dhoklas at 20 and 25 per cent. The post-hoc test in diabetics showed significant difference (P<0.005) in taste perception. The threshold for bitter taste was perceived by diabetics slightly at 25 per cent level. In terms of visual  attributes and tactile feel dhoklas were acceptable at 10 per cent.
The study revealed a lower sensitivity to bitter flavor and  taste modality in diabetics. Treated  fenugreek  flour can be incorporated to about 25 per cent to reduce blood sugar in type II diabetes