Effect of Incorporation of Yam Flour and Moringa Powder in Wheat Bread on Glycemic Response  

作　　者：Akoua Aude-Mélissa Kokoh Béhiblo N. B. Konan Jean Ives Kablan Gnoumou Eric Elleingand Ernest Koffi Akoua Aude-Mélissa Kokoh;Béhiblo N. B. Konan;Jean Ives Kablan Gnoumou;Eric Elleingand;Ernest Koffi(Department of Chemical and Food Engineering (GCAA), Polytechnic National Institute Houphouët Boigny (INPHB), Yamoussoukro, Côte d’Ivoire;Laboratory of Biology and Health, UFR, Felix Houphouët-Boigny University, Abidjan, Côte d’Ivoire;Laboratory of Biochemistry, Agriculture and Biological Resources Valorization, Faculty of Biosciences, Félix Houphouët-Boigny University, Abidjan, Côte d’Ivoire)

机构地区：[1]Department of Chemical and Food Engineering (GCAA), Polytechnic National Institute Houphouë t Boigny (INPHB), Yamoussoukro, Cô te d’Ivoire [2]Laboratory of Biology and Health, UFR, Felix Houphouë t-Boigny University, Abidjan, Cô te d’Ivoire [3]Laboratory of Biochemistry, Agriculture and Biological Resources Valorization, Faculty of Biosciences, Félix Houphouë t-Boigny University, Abidjan, Cô te d’Ivoire

出　　处：《Food and Nutrition Sciences》2022年第9期781-796,共16页食品与营养科学（英文）

摘　　要：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.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.

关 键 词：Glycemic Index Glycemic Load Composite Bread YAM Moringa Leaves Powder 

分 类 号：S51[农业科学—作物学]