TITLE:
Effect of Incorporation of Yam Flour and Moringa Powder in Wheat Bread on Glycemic Response
AUTHORS:
Akoua Aude-Mélissa Kokoh, Béhiblo N. B. Konan, Jean Ives Kablan Gnoumou, Eric Elleingand, Ernest Koffi
KEYWORDS:
Glycemic Index, Glycemic Load, Composite Bread, Yam, Moringa Leaves Powder
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.13 No.9,
September
15,
2022
ABSTRACT: This study aimed to investigate the effect of yam flour substitution (Dioscorea
alata L.) and moringa powder in wheat bread on glycemic response. Glycemic
index (GI) and glycemic load (GL) of pieces of bread were determined. A mixture plan design was used to determine the
optimal formulation of bread made of yam flour, wheat flour and moringa powder.
The mixture of 79.4% soft wheat flour, 20% yam flour and 0.6% moringa leaves
powder has a good potential in bread preparation and was used
in this study. 100% wheat bread was used as control. Postprandial blood glucose
response (glycemic response) was evaluated with the glucose used as a reference
food. Blood glucose responses were measured at different intervals for 2 hours.
The results indicated that composite bread had low GI and GL values than wheat
bread. Values are GI = 80 and GL = 61.2 for wheat bread and GI = 37.78 and
GL = 29.65 for the composite bread. This study demonstrated that the inclusion of yam flour of moringa leaves powder in bread production might
not pose a threat to blood glucose response compared to wheat bread. These pieces of bread could be included easily in diabetics’ and non-diabetics diet.