Cassava Flour Substitution Modulates Glycemic Responses and Glycemic Index of Wheat Breads in Apparent Healthy Volunteers

Okafor, E. N.; Erukainure, Ochuko L.; Ozumba, AU; Adewale, Chris Olu; Kayode, Funmi Olabisi; Asieba, Godfrey; Adesegha, Olubukola I; Elemo, Gloria N.

doi:10.1080/19390211.2016.1267061

Cited by 8 publications

(6 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…They found that the formulation containing 60% cassava starch, 10% pre‐gelatinized flour (made from 70:30 cassava starch and cassava bagasse flour) and 30% amaranth flour gave a desirable quality and sensory acceptance. Okafor et al (), who worked on bread making found that cassava flour substitution of wheat flour of up to 30% did not have a significant effect on the glycemic index of bread. However, it has been debated that most the cassava varieties have high glycemic properties so its utilization in food products must be selected carefully (Astuti, Hendriyani, & Isnawati, ; Oluba, Oredokun‐Lache, & Odutuga, ).…”

Section: Resultsmentioning

confidence: 99%

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

Rachman

Brennan

Morton

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

Cassava and banana flours were used in a variety of ratios (0:100, 25:75, 50:50) to produce gluten‐free (GF) pasta, the physico‐chemical and glycemic properties were investigated and compared to a control pasta made from durum wheat semolina. All GF pasta had a higher dietary fiber content, lower protein content, and a darker color compared to the control. The optimum cooking time (2.8–4.2 min) and water absorption index (23.28%–86.81%) of the GF pastas were lower than the control, while cooking loss was higher (15.18%–28.75%). The most acceptable formulation of GF Pasta among the blend ratios was achieved from 100% banana flour. GF pasta containing predominantly banana flour (75:25 banana: cassava flour and 100% banana flour) had a reduced predictive glycemic loading. The results illustrate that cassava and banana flours can be considered as suitable materials to develop gluten‐free pasta. Practical applications Research has been carried out to improve gluten‐free products in terms of physicochemical characteristics. Gluten‐free ingredients are challenging to work with as they cannot create a sufficiently strong binding network between their proteins and starch in the dough, especially in some products such as pasta products. The use of an additional banana and cassava ingredients was evaluated and the results provide valuable contribution in terms of practical uses of such ingredients in gluten‐free pasta production.

show abstract

Section: Resultsmentioning

confidence: 99%

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

Rachman

Brennan

Morton

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…A reduction of the glycemic index of about 50% is observed compared to the control wheat bread. These values are lower than the glycemic index of wholemeal bread (GI = 76), cassava flour-based bread (GI = 88.5) and orange-fleshed sweet potato flour-based bread (GI = 51.42) with 20% substitution [2] [56] [61]. Indeed, the GI values obtained could be explained by the presence of certain compounds (fiber, protein) and acidity.…”

Section: • Glycemic Responsementioning

confidence: 95%

“…White bread is largely consumed and made without additives such as milk, egg, fruits, etc. [2]. Food represents a popular and important source of carbohydrates.…”

Section: Introductionmentioning

confidence: 99%

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

Kokoh¹,

Konan²,

Gnoumou³

et al. 2022

FNS

View full text Add to dashboard Cite

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.

show abstract

“…Among the roots, the use of Manihot esculenta Crantz tubers (aipim, cassava, Euphorbiaceae) was described by all the authors. Cassava tubers are rich in special carbohydrates that release glucose slowly in the body without generating blood glucose spikes (Okafor et al 2017;Udeme et al 2015). This composition helps maintain high energy levels for longer, being useful for high performance athletes, and makes this food very suitable for management of diabetes.…”

Section: Species Cited By Other Authorsmentioning

confidence: 99%

Bioactive Potential of Brazilian Plants Used as Food with Emphasis on Leaves and Roots

Mügge

Prates

Paula-Souza

et al. 2021

Local Food Plants of Brazil

View full text Add to dashboard Cite

show abstract

Cassava Flour Substitution Modulates Glycemic Responses and Glycemic Index of Wheat Breads in Apparent Healthy Volunteers

Cited by 8 publications

References 10 publications

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

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

Bioactive Potential of Brazilian Plants Used as Food with Emphasis on Leaves and Roots

Contact Info

Product

Resources

About