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

Food and Nutrition Sciences 2022年第9期13卷 781-796页

作者： 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 Houphou&#235 t Boigny (INPHB) Yamoussoukro C&#244 te d’Ivoire Laboratory of Biology and Health UFR Felix Houphou&#235 t-Boigny University Abidjan C&#244 te d’Ivoire Laboratory of Biochemistry Agriculture and Biological Resources Valorization Faculty of Biosciences Félix Houphou&#235 t-Boigny University Abidjan C&#244 te d’Ivoire

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

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