Impact of Bread Made from Mix Cereals and Pulses on the Glycemic Profile in Type 2 Diabetic Patients - A Randomized Controlled Trial

The Effect of Regular Consumption of Reformulated Breads on Glycemic Control: A Systematic Review and Meta-Analysis of Randomized Clinical Trials

“…Of 4667 records identified in the systematic literature search, 223 studies were assessed for eligibility by full-text review ( Figure 1 ). Of these, 22 studies [ [22] , [23] , [24] , [25] , [31] , [32] , [33] , [34] , [35] , [36] , [37] , [38] , [39] , [40] , [41] , [42] , [43] , [44] , [45] , [46] , [47] , [48] ] were eligible for inclusion. One of the studies [ 33 ] investigated 2 individual populations (participants with normoglycemia and hyperglycemia) where each population had its own intervention and control group.…”

“…All studies reported fasting blood glucose [22][23][24][25][31][32][33][34][35][36][37][38][39][40][41][42][43][44][45][46][47][48], 16 studies reported fasting insulin [22-25, 31-34, 38-42, 44-46, 48], 13 reported HOMA-IR [22, 25, 32-34, 38-42, 44-46], six studies reported HbA1c [25,32,34,38,42,46], and eight studies reported postprandial glucose responses [25,31,33,41,42,45,47,48].…”

“…The results of the meta-analysis of the seven RCTs [25,33,41,42,45,47,48] (eight distinct study populations) reporting data on postprandial glucose responses are shown in Figure 4. Data from Lappi et al [31] were not included as the values from the graph showing postprandial glucose responses could not be extracted.…”

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

“…Several composite flours have been used to produce bread and some baked products [15]. Bread has been produced from wheat-cocoa powder flour [16], wheat-cowpea flour [17], wheat-soybean flour [18], wheat, maize and sweet potato flour [19], wheat and plantain flour blends [20], wheat and yellow maize flour [21], mix cereals and pulses flour blends for the management of diabetes [22]. Reference [23] showed the incorporation of Bambara groundnuts flour and orange peel flour in bread which can be used as a dietary intervention for type-2 diabetes and the management of its complications.…”

Evaluation of the Nutritional Quality and Consumer Acceptability of Wheat-Sesame (Triticum aestivum-Sesame indicum) Composite Bread Blends

“…Wheat the basic ingredient in bread production is imported into Nigeria involving huge expenditure of foreign exchange earnings thus leading to high cost of bread. In order to make bread affordable to low income earners who constitute the largest patronizing population of consumers, there is need to powder flour [8], wheat-cowpea flour [9], wheat-soybean flour [10], fababeans, cotton and sesame seed flour [11], wheat, maize and sweet potato flour [7], wheat, acha and cowpea flour blends [9], wheat and plantain flour blends [12], wheat and yellow maize flour [13], wheat and millet flour blends [14], wheat and yeast fermented rice bran flour blends [15], mix cereals and pulses flour blends for the management of diabetes [16], etc. Aside these outlined flour blends, there are several other potential possibilities for the formulation of composite flours to produce different qualities of extended wheat breads.…”