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

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.

Evaluating the proximate chemical composition and sensory properties of composite bread from wheat and cocoyam flours

“…In order to lower the imports of large quantities of wheat in Nigeria, the use of composite flours have been proposed by researchers where a portion of the wheat component will be substituted with an abundant domestic alternative in bread making (Kokoh et al, 2022). This is to decrease the demand for imported wheat and stimulate the production and use of locally grown non-wheat agricultural products (Abass et al, 2018).…”