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 w as 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.
Lau, E., Soong, Y.Y., Zhou, W. and Henry, J. (2015) Can Bread Processing Conditions alter Glycaemic Response. Food Chemistry, 173, 250-256. https://doi.org/10.1016/j.foodchem.2014.10.040
Okafor, E.N., Erukainure, O.L., Ozumba, A.U., Adewale, C.O., Kayode, F.O., Asieba, G.O., Adesegha, O.I. and Elemo, G.N. (2017) Cassava Flour Substitution Modulates Glycemic Responses and Glycemic Index of Wheat Breads in Apparent Healthy Volunteers. Journal of Dietary Supplements, 14, 446-452. https://doi.org/10.1080/19390211.2016.1267061
Jenkins, A.L. (2007) The Glycemic Index: Looking Back 25 Sources. Cereal Foods World, 52, 50-53. https://doi.org/10.1094/CFW-52-1-0050
Adel, K. (2014) Indice et charge glycémiques de l’alimentation et relations avec l’obésité et le syndrome métabolique au sein de l’étude des familles de Québec (QFS), Mémoire de maitrise. Université Laval, Québec, 380.
Liu, S. and Willett, W.C. (2002) Dietary Glycemic Load and Atherothromobotic Risk. Current Atherosclerosis Reports, 4, 45-61. https://doi.org/10.1007/s11883-002-0050-2
Clegg, M.E., Ranawana, V., Shafat, A. and Henry, C.J. (2013) Soups Increase Satiety through Delayed Gastric Emptying Yet Increased Glycaemic Response. European Journal of Clinical Nutrition, 67, 8-11. https://doi.org/10.1038/ejcn.2012.152
Brouns, F., Bjorck, I., Frayn, K.N., Gibbs, A.L., Lang, V. and Slama, G. (2005) Glycaemic Index Methodology. Nutrition Research Reviews, 18, 145-171. https://doi.org/10.1079/NRR2005100
Brites, C.M., Trigo, M.J., Carrapiço, B., Alviña, M. and Bessa, R.J. (2011) Maize and Resistant Starch Enriched Breads Reduce Postprandial Glycemic Responses in Rats. Nutrition Research, 31, 302-308. https://doi.org/10.1016/j.nutres.2011.02.001
IFD (2019) Atlas du Diabète de la FID. 9e éd., FID, Bruxelles, 167 p.
IFD (2017) Atlas du Diabète de la FID. 8e éd., FID, Bruxelles, 150 p.
Kramoh, K.E., Ekoua, D., Abina, A., Koffi, K.F., Koffi, D.B., Boka, B., Aké-Traboulsi, E., N’Cho-Mottoh, M.-P., Tanoh, M., Kouakou, N.Y.N., Konin, C., Anzouan-Kacou, J.-B., N’Guetta, R., Coulibaly, I., Xia, X., Beaney, T., Poulter, N.R. and Assi, S.R. (2019) May Measurement Month 2017: An Analysis of Blood Pressure Screening Results in Côte d’Ivoire-Sub-Saharan Africa. European Heart Journal Supplements, 21, 47-49. https://doi.org/10.1093/eurheartj/suz086
Sasso, F.C., Rinaldi, L., Lascar, N., Marrone, A., Pafundi, P.C., Adinolfi, L.E. and Marfella, R. (2018) Role of Tight Glycemic Control during Acute Coronary Syndrome on CV Outcome in Type 2 Diabetes. Journal of Diabetes Research, 2018, Article ID: 3106056. https://doi.org/10.1155/2018/3106056
Jenkins, D.J.A., Kendall, C.W.C., Augustin, L.S.A., Franceschi, S., Hamidi, M. and Marchie, A. (2002) Glycemic Index: Overview of Implications in Health and Disease. The American Journal of Clinical Nutrition, 76, 266-273. https://doi.org/10.1093/ajcn/76.1.266S
Liu, X., Lu, K., Yua, J., Copelandd, L., Wanga, S. and Wang, S. (2019) Effect of Purple Yam Flour Substitution for Wheat Flour on in Vitro Starch Digestibility of Wheat Bread. Food Chemistry, 284, 118-124. https://doi.org/10.1016/j.foodchem.2019.01.025
Iombor, T.T., Onah, M.I. and Girgih, A.T. (2016) Evaluation of the Nutritional Quality and Consumer Acceptability of Wheat-Sesame (Triticum aestivum-Sesame indicum) Composite Bread Blends. Journal of Nutrition Health and Food Science, 4, 1-7. https://doi.org/10.15226/jnhfs.2016.00166
Aremu, C.Y., Agiang, M.A. and Ayatse, J.O.I. (1995) Protein Profiles and Organoleptic Properties of Bread from Wheat Flour and Full-Fat or Defatted Fermented Cocoa Bean Powder. Plant Foods for Human Nutrition, 48, 287-295. https://doi.org/10.1007/BF01088488
Olapade, A.A. and Oluwole, O.B. (2013) Bread Making Potential of Composite Flour of Wheat-Acha (Digitaria exilis Staph) Enriched with Cowpea (Vigna unguiculata L. Walp.) Flour. Nigerian Food Journal, 31, 6-12. https://doi.org/10.1016/S0189-7241(15)30050-3
Udofia, P.G., Udoudo, P.J. and Eyen, N.O. (2013) Sensory Evaluation of Wheat-Cassavasoybean Composite Flour (WCS) Bread by the Mixture Experiment Design. African Journal of Food Science, 7, 368-374. https://doi.org/10.5897/AJFS09.108
Bibiana, I., Grace, N. and Julius, A. (2014) Quality Evaluation of Composite Bread Produced from Wheat, Maize and Orange Fleshed Sweet Potato Flours. American Journal of Food Science and Technology, 2, 109-115. https://doi.org/10.12691/ajfst-2-4-1
Shittu, T.A., Egwunyenga, R.I., Sanni, L.O. and Abayomi, L. (2013) Bread from Composite Plantain-Wheat Flour: I. Effect of Plantain Fruit Maturity and Flour Mixture on Dough Rheology and Fresh Loaf Qualities. Journal of Food Processing and Preservation, 38, 1821-1829. https://doi.org/10.1111/jfpp.12153
Olaitan, N.I., Iombor, T.T. and Ugwu, L.C. (2015) Chemical, Lutein and Zeaxanthin Composition of Wheat-Yellow Maize Bread for the Prevention of Atherosclerosis. Advance Journal of Food Science and Technology, 7, 827-831. https://doi.org/10.19026/ajfst.7.2517
Islam, M.M., Kamruzzaman, M., Islam., M.S., Elahi, M.T., Rahman, S.S. and Paul, D.K. (2015) Impact of Bread Made from Mix Cereals and Pulses on the Glycemic Profile in Type 2 Diabetic Patients—A Randomized Controlled Trial. Current Nutrition and Food Science, 11, 136-144. https://doi.org/10.2174/1573401311666150429225904
Oguntuase and Oladeji, S. (2021) Production and Assessment of Bambara Groundnut-Wheat Composite Flour Bread as Dietary Intervention in Type-2 Diabetes. Thèse de Doctorat, Federal University of Technology, Akure.
Chhavi, A. and Sarita, S. (2012) Evaluation of Composite Millet Breads for Sensory and Nutritional Qualities and Glycemic Response. Malaysian Journal of Nutrition, 18, 89-101.
Glen, F., Amogh V., Thomas, M.S. and Wolever, M.D. (2005) Glycemic Index of Potatoes Commonly Consumed in North America. Journal of the American Dietetic Association, 105, 557-562. https://doi.org/10.1016/j.jada.2005.01.003
Boateng, M.A., Wireko-Manu, F.D., Agbenorhevi, J.K. and Amoako-Andoh, F.O. (2019) Product Development from Yam in West Africa: Market Potential and Challenges. In: Wireko-Manu, F.D., et al., Eds., Roots and Tubers in Ghana: Overview and Selected Research Papers, KNUST Printing Press, Kumasi, 351-372.
FAOSTAT (2019) Food and Agriculture Organization of the United Nations. http://www.fao.org/faostat/fr/#data
Chukwu, G.O. and Ikwelle, M.C. (2000) Yam: Threats to Its Sustainability in Nigeria News NRCRI Uudike, P.M.B. Umuahia, Abia State, 17, 1-7.
McAnuff, M.A., Omoruyi, F.O., Morrison, E.Y.St.A. and Asemota, H.N. (2002) Plasma and Liver Lipid Distributions in Streptozotocin-Induce Diabetic Rats Fed Sapogenins Extract of Jamaican Bitter Yam (Dioscorea polygonoïdess). Nutrition Research, 22, 1427-1434. https://doi.org/10.1016/S0271-5317(02)00457-8
Kouakou, D.K.R., Piba, S.C., Yao, K., Koné, M.W., Bakayoko, A. and Tra Bi, F.H. (2020) Evaluation Des Connaissances Des Populations De La Région De N’Zi Sur L’utilisation Des Plantes Alimentaires Dans Le Traitement Du Diabète De Type 2, De L’hypertension Artérielle Et De L’obésité (Centre-Est De La Côte d’Ivoire). European Scientific Journal, 16, 262-280. https://doi.org/10.19044/esj.2020.v16n15p262
Brand-Miller, J., Burani, J. and Foster-Powell, K. (2003) The New Glucose Revolution—Pocket Guide to the Top 100 Low GI Foods. Marlowe & Company, New York, 158 p.
Estiasih, T., Harijono, Sunarharum, W.B. and Rahmawati, A. (2012) Hypoglycemic Activity of Water-Soluble Polysaccharides of Yam (Dioscorea hispida Dents) Prepared by Aqueous, Papain, and Tempeh Inoculum Assisted Extractions. World Academy of Science, Engineering and Technology, Dubai, 70.
Yang, D.J. and Lin, J.T. (2008) Effects of Different Storage Conditions on Steroidal Saponins in Yam (Dioscorea pseudojaponica Yamamoto) Tubers. Food Chemistry, 110, 670-677. https://doi.org/10.1016/j.foodchem.2008.02.061
Reeves, P.G., Nielsen, F.H. and Fahey, G.C. (1993) AIN-93 Purified Diets for Laboratory Rodents: Final Report of the American Institute of Nutrition Ad Hoc Writing Committee on the Reformulation of the AIN-76A Rodent Diet. The Journal of Nutrition, 123, 1939-1951. https://doi.org/10.1093/jn/123.11.1939
Ndangui, B.C. (2015) Production et caractérisation de farine de patate douce (Ipomoea batatas Lam): Optimisation de la technologie de panification. Thèse de doctorat, Laboratoire d’Ingénierie des Biomolécules, Université De Lorraine, Lorraine, 151.
Koko, A.C. (2012) Influence de la variété et de la région de culture sur les caractéristiques physico-chimiques des racines de manioc (Manihot esculenta Crantz) et des farines fermentées dérivées en vue de la valorisation en panification et dans la reconstitution du placali. Thèse de Doctorat, Université Nangui Abrogoua, Abidjan, 183.
FAO (2002) Food Energy Methods of Analysis and Conversion Factors. FAO, Rome, 97.
Ijarotimi, O.S., Fagbemi, T.N. and Osundahunsi, O.F. (2015) Evaluation of Nutrient Composition, Glyceamic Index and Anti-Diabetic Potentials of Multi-Plant Based Functional Foods in Rats. Sky Journal of Food Science, 4, 78-90.
Salmeron, J., Manson, J.E., Stampfer, M.J., Colditz, G.A., Wing, A.L. and Willett, W.C. (1997) Dietary Fiber, Glycemic Load, and Risk of Non-Insulin-Dependent Diabetes Mellitus in Women. JAMA: The Journal of the American Medical Association, 277, 472. https://doi.org/10.1001/jama.277.6.472
Ochelle, P.O., Ikya, J.K., Ameh, C.O. and Gbaa, S.T. (2019) Quality Assessment of Bread from Wheat, Water Yam and Soybean Flours. Asian Food Science Journal, 10, 1-8. https://doi.org/10.9734/afsj/2019/v10i330048
Khoozani, A.A., Kebede, B., Birch, J. and Bekhit, A.E.A. (2020) The Effect of Bread Fortification with Whole Green Banana Flour on Its Physicochemical, Nutritional and in Vitro Digestibility. Foods, 9, 11. https://doi.org/10.3390/foods9020152
Ho, L.H., Abdul, Aziz, N.A. and Azahari, B. (2013) Physico-Chemical Characteristics and Sensory Evaluation of Wheat Bread Partially Substituted with Banana (Musa acuminata X balbisiana cv. Awak) Pseudo-Stem Flour. Food Chemistry, 139, 532-539. https://doi.org/10.3390/foods9020152
Andre, J. (1992) Blocked Exchanges: A Taxonomy. Ethics, 103, 29-47. https://doi.org/10.1086/293469
Amandikwa, C., Iwe, M.O., Uzomah, A. and Olawuni, A.I. (2015) Physico-Chemical Properties of Wheat-Yam Flour Composite Bread. Nigerian Food Journal, 33, 12-17. https://doi.org/10.1016/j.nifoj.2015.04.011
Badje, S.D., Soro, D., Niamketchi, G.L. and Koffi, E.K. (2019) étude des comportements chimiques, fonctionnels et rhéologiques de mélanges de farines de blé (Triticum aestivum), amande de cajou (Anacardium occidentale L) et de banane plantain (Musa paradisiaca). Afrique Science, 15, 143-155.
Shelton, D.R. and Lee, W.J. (2000) Cereal Carbohydrates. In: Kulp, K. and Ponte, J.G.J., Eds., Handbook of Cereal Science and Technology, Marcel Dekker, New York, 385-416.
Touyarou, P. (2011) Formulation, caractérisation et validation d’un sain satiétogène. Thèse de Doctorat, Université de Bourgogne, Bourgogne, 156 p.
Trinidad, P.T., Mallillin, A.C., Valdez, D.H., Loyola, A.S., Askali-Mercado, F.C., Castillo, J.C., Encabo, R.R., Masa, D.B., Maglaya, A.S. and Chua, M.T. (2006) Dietary Fibre from Coconut Flour: A Functional Food. Innovative Food Science and Emerging Technologies, 7, 309-317. https://doi.org/10.1016/j.ifset.2004.04.003
Verem, T., Dooshima, I., Ojoutu, E., Owolabi, O. and Onigbajumo, A. (2021) Proximate, Chemical and Functional Properties of Wheat, Soy and Moringa Leaf Composite Flours. Agricultural Sciences, 12, 18-38. https://doi.org/10.4236/as.2021.121003
Odu, N.M., Attah, I.S., Akor, J., Ugwoke, I.F., Okey, N.E., Odo, E.J., Ogbonna, E.K., Ezema, O.B. and Nwanguma, C.B. (2021) Comparison of Glycaemic Indices of Four Nigerian Staple Diets in Adult Male Wistar Rats. Asian Journal of Biochemistry, Genetics and Molecular Biology, 7, 1-9. https://doi.org/10.9734/ajbgmb/2021/v7i230168
Jenkins, D.J.A., Wolever, T.M.S. and Jenkins, A.L. (1984) The Glycemic Response to Carbohydrate. The American Journal of Clinical Nutrition, 34, 388-391. https://doi.org/10.1016/S0140-6736(84)90554-3
Esfahani, A., Wong, J.M.W., Mirrahimi, A., Srichaikul, K., Jenkins, D.J.A. and Kendall, C.W.C. (2009) The Glycemic Index: Physiological Significance. Journal of the American College of Nutrition, 28, 439S-445S. https://doi.org/10.1080/07315724.2009.10718109
ISO (International Standards Organization) 26642:2010 (2010) Food Products— Determination of the Glycaemic Index (GI) and Recommendation for Food Classification.
Dal Gobbo, H. and Bétry, C. (2018) L’actualité de l’indice glycémique. Médecine des maladies Métaboliques, 12, 418-422. https://doi.org/10.1016/S1957-2557(18)30116-0
Touyarou, P. (2011) Formulation, caractérisation et validation d’un pain satiétogène. Alimentation et Nutrition. Université de Bourgogne, Bourgogne, 157 p.
Fardet, A., Leenhardt, F., Lioger, D., Scalbert, A. and Remesy, C. (2006) Parameters Controlling the Glycaemic Response to Breads. Nutrition Research Reviews, 19, 18-25. https://doi.org/10.1079/NRR2006118
McKeown, N.M, Meigs, J.B., Liu, S, Saltzman, E., Peter, W.F. Wilson, P.W.F. and Jacques, P.F. (2004) Carbohydrate Nutrition, Insulin Resistance, and the Prevalence of the Metabolic Syndrome in the Framingham Offspring Cohort. Diabetes Care, 27, 538-546. https://doi.org/10.2337/diacare.27.2.538
Richterich, R. and Dauwalder, H. (1971) Determination of Plasma Glucose by Hexokinase-Glucose-6-phosphate Dehydrogenase Method. Schweizerische Medizinische Wochenschrift, 101, 615-618.
Wolever, T.M. (2013) Is Glycaemic Index (GI) a Valid Measure of Carbohydrate Quality. European Journal of Clinical Nutrition, 67, 522-531. https://doi.org/10.1038/ejcn.2013.27
Dong, J.Y., Zhang, L., Zhang, Y.H. and Qin, L.Q. (2011) Dietary Glycaemic Index and Glycaemic Load in Relation to the Risk of Type 2 Diabetes: A Meta-Analysis of Prospective Cohort Studies. The British Journal of Nutrition, 106, 1649-1654. https://doi.org/10.1017/S000711451100540X
Oloniyo, R.O., Omoba, O.S., Awolu, O.O. and Olagunju, A.I. (2020) Orange-Fleshed Sweet Potatoes Composite Bread: A Good Carrier of Beta (β)-Carotene and Antioxidant Properties. Journal of Food and Biochemistry, 45, e13423. https://doi.org/10.1111/jfbc.13423
Brand-Miller, J., Dickinson, S., Barclay, A. and Celermajer, D. (2007) The Glycemic Index and Cardiovascular Disease Risk. Nutrition, 9, 479-485. https://doi.org/10.1007/s11883-007-0064-x
Devi, P.B, Vijayabharathi, R., Sathyabama, S., Gurusiddappa, N., Malleshi and Priyadarisini, V.B. (2014) Health Benefits of Finger Millet (Eleusine coracana L.) Polyphenols and Dietary Fiber: A Review. Journal of Food Science and Technology, 51, 1021-1040. https://doi.org/10.1007/s13197-011-0584-9
Saleh, A.S.M., Zhang, Q., Chen, J. and Shen, Q. (2013) Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits. Journal of Food Science and Food Safety, 12, 281-295. https://doi.org/10.1111/1541-4337.12012
Jimoh, A.K., Adediran, S.O., Adebisi, S.A., Akande, A.A., Olarinoye, J.K. and Okesin, A.B. (2008) Glycaemic Response to Different Preparations of Yam in Diabetic and Non-Diabetic Nigerians. Diabetes International, 1, 19-22.
Nova, E., Redondo-Useros, N., Martínez-García, R.M., Gómez-Martínez, S., Díaz-Prieto, L.E. and Marcos, A. (2020) Potential of Moringa oleifera to Improve Glucose Control for the Prevention of Diabetes and Related Metabolic Alterations: A Systematic Review of Animal and Human Studies. Nutrients, 12, Article No. 2050. https://doi.org/10.3390/nu12072050
Oguntibeju, G.Y., Aboua, E.I. and Omodanisi, O.O. (2019) Effects of Moringa oleifera on Oxidative Stress, Apoptotic and Inflammatory Biomarkers in Streptozotocin-Induced Diabetic Animal Model. South African Journal of Botany, 129, 354-365. https://doi.org/10.1016/j.sajb.2019.08.039
Rosida, Purnawati, A. and Susiloningsih, E.K. (2021) Hypocholesterolemic and Hypoglycemic Effects of Modified Water Yam (Dioscorea alata) on Wistar Rats. 16 p.
Gan, Q.X., et al. (2020) The Role of Diosgenin in Diabetes and Diabetic Complications. Journal of Steroid Biochemistry and Molecular Biology, 198, Article ID: 105575. https://doi.org/10.1016/j.jsbmb.2019.105575
Maithili, V., Dhanabal, S.P., Manhendran, S. and Vavivelan, R. (2011) Antidiabetic Activity of Ethanolic Extract of Tubers of Dioscorea alata L. in Alloxan Induced Diabetic Rats. Indian Journal of Pharmacology, 43, 455-459. https://doi.org/10.4103/0253-7613.83121
Thomas, D. and Elliott, E.J. (2009) Low Glycaemic Index, or Low Glycaemic Load, Diets for Diabetes Mellitus. The Cochrane Database of Systematic Reviews, No. 1, CD006296. https://doi.org/10.1002/14651858.CD006296.pub2
Brand-Miller, J., Hayne, S., Petocz P. and Colagiuri, S. (2003) Low-Glycemic Index Diets in the Management of Diabetes: A Meta-Analysis of Randomized Controlled Trials. Diabetes Care, 26, 2261-2267. https://doi.org/10.2337/diacare.26.8.2261
Barclay, W.A., Petocz, P., McMillan-Price, J., Flood, V.M., Prvan, T., Mitchell, P. and Brand-Miller, J.C. (2008) Glycemic Index, Glycemic Load, and Chronic Disease Risk—A Meta-Analysis of Observational Studies The American Journal of Clinical Nutrition, 87, 627-637. https://doi.org/10.1093/ajcn/87.3.627
ANSES (Agence Nationale de Sécurité Sanitaire) (2013) Table Ciqual, Guide des index glycémiques. Thierry Souccar Editions et & LaNutrition.fr, 1.
Olubobokun, T.H., Aluko, E.O., Iyare, E.E. and Anyaehie, U.B. (2013) Dioscorea alata L. Reduces Body Weight by Reducing Food Intake and Fasting Blood Glucose Level. British Journal of Medicine & Medical Research, 3, 1871-1880. https://doi.org/10.9734/BJMMR/2013/3791
Adedayo, B.C., Oboh, G. and Akindahunsi, A.A. (2015) Estimated Glycemic Indices and Inhibitory Action of Some Yam (Dioscorea spp.) Products on Key Enzymes Linked with Type-2 Diabetes. FUTA Journal of Research in Sciences, 11, 25-35.
Chineye, S., Unachukwu, C.N. and Hart, A. (2007) Diet and Diabetes: Theory and Practice for Care Providers. Diabetology International, 15, 9-11.