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Production and Evaluation of Mushroom Bread with Low Glycemic Index for Type Two Diabetes

Received: 10 August 2022     Accepted: 25 August 2022     Published: 19 September 2022
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Abstract

With the increased incidence of Type 2 diabetes worldwide, many therapeutic foods have been used for the reduction of blood glucose amongst which are different varieties of mushrooms. This study determined the effect of Termitomyces le-testui bread on blood glucose reduction. T. le-testui powder was used at up to 30% to replace wheat flour to produce bread. The nutritional, phytochemical, and sensory properties of the bread were determined. The blood glucose reduction property was evaluated on diabetic male Wistar rats and the glycemic index was determined on healthy nondiabetic humans. Incorporated wheat flour with 0 to 25%. T. le-testui increased protein, insoluble dietary fiber, soluble dietary fiber, polyphenols, flavonoids, and vitamin A levels. There was also a significant increase in Mg, Zn, and Fe as the concentration of T. le-testui increased. The decrease in carbohydrates was associated with the increase in T. le-testui powder. The 5% incorporation showed the best sensory properties. T. le-testui reduced the rate of sugar released in non-diabetic humans and in male Wistar rats after 15 days of administration significantly (p=0.001) reduced blood glucose and serum lipids, and increased the HDL levels. T. le-testui mushroom bread can be used by diabetic patients to lower blood sugar levels.

Published in International Journal of Nutrition and Food Sciences (Volume 11, Issue 5)
DOI 10.11648/j.ijnfs.20221105.14
Page(s) 134-142
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Termitomyces le-testui Bread, Diabetes, Glycemic Index, Phytochemicals, Sensory Properties

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Cite This Article
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    Njeck Yvette Ashi, Mache Andre Gilles, Noumo Ngangmou Thierry, Njounkou Andre Ledoux, Ejoh Aba Richard. (2022). Production and Evaluation of Mushroom Bread with Low Glycemic Index for Type Two Diabetes. International Journal of Nutrition and Food Sciences, 11(5), 134-142. https://doi.org/10.11648/j.ijnfs.20221105.14

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    ACS Style

    Njeck Yvette Ashi; Mache Andre Gilles; Noumo Ngangmou Thierry; Njounkou Andre Ledoux; Ejoh Aba Richard. Production and Evaluation of Mushroom Bread with Low Glycemic Index for Type Two Diabetes. Int. J. Nutr. Food Sci. 2022, 11(5), 134-142. doi: 10.11648/j.ijnfs.20221105.14

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    AMA Style

    Njeck Yvette Ashi, Mache Andre Gilles, Noumo Ngangmou Thierry, Njounkou Andre Ledoux, Ejoh Aba Richard. Production and Evaluation of Mushroom Bread with Low Glycemic Index for Type Two Diabetes. Int J Nutr Food Sci. 2022;11(5):134-142. doi: 10.11648/j.ijnfs.20221105.14

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  • @article{10.11648/j.ijnfs.20221105.14,
      author = {Njeck Yvette Ashi and Mache Andre Gilles and Noumo Ngangmou Thierry and Njounkou Andre Ledoux and Ejoh Aba Richard},
      title = {Production and Evaluation of Mushroom Bread with Low Glycemic Index for Type Two Diabetes},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {11},
      number = {5},
      pages = {134-142},
      doi = {10.11648/j.ijnfs.20221105.14},
      url = {https://doi.org/10.11648/j.ijnfs.20221105.14},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20221105.14},
      abstract = {With the increased incidence of Type 2 diabetes worldwide, many therapeutic foods have been used for the reduction of blood glucose amongst which are different varieties of mushrooms. This study determined the effect of Termitomyces le-testui bread on blood glucose reduction. T. le-testui powder was used at up to 30% to replace wheat flour to produce bread. The nutritional, phytochemical, and sensory properties of the bread were determined. The blood glucose reduction property was evaluated on diabetic male Wistar rats and the glycemic index was determined on healthy nondiabetic humans. Incorporated wheat flour with 0 to 25%. T. le-testui increased protein, insoluble dietary fiber, soluble dietary fiber, polyphenols, flavonoids, and vitamin A levels. There was also a significant increase in Mg, Zn, and Fe as the concentration of T. le-testui increased. The decrease in carbohydrates was associated with the increase in T. le-testui powder. The 5% incorporation showed the best sensory properties. T. le-testui reduced the rate of sugar released in non-diabetic humans and in male Wistar rats after 15 days of administration significantly (p=0.001) reduced blood glucose and serum lipids, and increased the HDL levels. T. le-testui mushroom bread can be used by diabetic patients to lower blood sugar levels.},
     year = {2022}
    }
    

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  • TY  - JOUR
    T1  - Production and Evaluation of Mushroom Bread with Low Glycemic Index for Type Two Diabetes
    AU  - Njeck Yvette Ashi
    AU  - Mache Andre Gilles
    AU  - Noumo Ngangmou Thierry
    AU  - Njounkou Andre Ledoux
    AU  - Ejoh Aba Richard
    Y1  - 2022/09/19
    PY  - 2022
    N1  - https://doi.org/10.11648/j.ijnfs.20221105.14
    DO  - 10.11648/j.ijnfs.20221105.14
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 134
    EP  - 142
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20221105.14
    AB  - With the increased incidence of Type 2 diabetes worldwide, many therapeutic foods have been used for the reduction of blood glucose amongst which are different varieties of mushrooms. This study determined the effect of Termitomyces le-testui bread on blood glucose reduction. T. le-testui powder was used at up to 30% to replace wheat flour to produce bread. The nutritional, phytochemical, and sensory properties of the bread were determined. The blood glucose reduction property was evaluated on diabetic male Wistar rats and the glycemic index was determined on healthy nondiabetic humans. Incorporated wheat flour with 0 to 25%. T. le-testui increased protein, insoluble dietary fiber, soluble dietary fiber, polyphenols, flavonoids, and vitamin A levels. There was also a significant increase in Mg, Zn, and Fe as the concentration of T. le-testui increased. The decrease in carbohydrates was associated with the increase in T. le-testui powder. The 5% incorporation showed the best sensory properties. T. le-testui reduced the rate of sugar released in non-diabetic humans and in male Wistar rats after 15 days of administration significantly (p=0.001) reduced blood glucose and serum lipids, and increased the HDL levels. T. le-testui mushroom bread can be used by diabetic patients to lower blood sugar levels.
    VL  - 11
    IS  - 5
    ER  - 

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Author Information
  • Department of Nutrition, Food and Bio-resource Technology, College of Technology, the University of Bamenda, Bambili, Cameroon

  • Department of Biochemistry, University of Bamenda, Bambili, Cameroon

  • Department of Nutrition, Food and Bio-resource Technology, College of Technology, the University of Bamenda, Bambili, Cameroon

  • Department of Biology, Faculty of Sciences, University of Bamenda, Bambili, Cameroon

  • Department of Nutrition, Food and Bio-resource Technology, College of Technology, the University of Bamenda, Bambili, Cameroon

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