Nutritional and sensory properties of a fibre-enriched low glycaemic index bread from cassava, defatted soybean, defatted coconut and whole wheat flour

Diabetic patients have an impaired glucose metabolic pathway, hence are recommended low glycaemic index foods. This study aimed at formulating an enriched low glycaemic index bread from composite flour made of defatted coconut, defatted soybean and cassava flour for the management of type 2 diabetes mellitus. To achieve this, an augmented simplex lattice design was used to obtain the optimal proportions of flours (soybean, coconut, cassava and whole wheat flour) for bread formulation. The responses studied were specific volume, fibre content and glycaemic index. This was followed by the comparative study of the nutritional and sensory properties of the optimal and the control breads. Results showed that the optimum bread proportions of wheat, defatted coconut, defatted soybean and cassava flours were respectively of 70.08 %, 5 %, 10.91 % and 14.0 %. These conditions resulted to optimal blend with fibre content of 8.97 % compared to 5 % for the control bread, glycaemic index of 41.62 compared to 74 for the control bread, specific volume of 2 cm 3 / g compared to 2.5 for the control bread and global acceptability of 6.03 compared to 6.716 for the control bread. The nutritional properties of the optimal bread compared to the control bread were respectively as follow: fibre 8.97 % for 5 in the control bread, protein 17.5 % for 9.69, lipid 5.2 % for 2.25, ash 3.87 % for 3.2, Zn 0.23mg/100 g for 0.17, Fe 27.9mg/100 g for 25.93, Ca 130mg/100 g for 97, Mg 176mg/100 g for 158, P 298mg/100 g for 267 and K 2301mg/100 g for 2054. Conclusively, whole wheat flour, cassava, defatted coconut, and defatted soybean flours can be used to produce a low glycaemic index, fibre enriched and acceptable bread, useful for the nutritional management of type 2 diabetes.