Solanum nigrum (SN) is an underutilised food crop, rich in polyphenols, antioxidants and other functional bioactive components. In this study, the formulated functional soup mix of SN leaves evaluated the α-amylase inhibition activity and also studied the amylase inhibition during in vitro-digestion process of the soup and in simulated assimilation. The soup mix was also studied and compared with standard cornstarch for in vitro starch digestion kinetics for 3 h at 15 min intervals and the respective hydrolysis index and predictive glycemic index were also determined to identify whether the soup was diabetic-friendly for consumption. It was found that the α-amylase inhibition rate of SN leaf (100 mg/mL) was 84.46% and the soup mix (100 mg/mL) was 97.95% and their respective IC50 were, 21.65 and 7.68 mg/mL respectively. On in vitro digestion, it was found that the amylase inhibition increased in the supernatant of later stages...
