Thesis Abstract

Abstract
The aim of this research project was to develop and assess the efficacy of a composite bread targeted towards managing Type II diabetic patients at Yusuf Dantsoho Memorial Hospital in Kaduna, Nigeria. The study focused on creating a bread formulation that would be suitable for diabetic patients by incorporating ingredients known for their beneficial effects on blood sugar levels. The composite bread was developed using a combination of whole wheat flour, oat flour, and flaxseed meal to enhance the nutritional profile and glycemic response compared to traditional white bread. The production process involved optimizing the ingredient ratios to achieve a balance between good taste and improved glycemic control. The composite bread was then subjected to sensory evaluation to ensure acceptability among the target population. Additionally, the nutritional composition of the bread was analyzed to confirm its suitability for diabetic patients in terms of fiber content, protein content, and overall glycemic index. To evaluate the efficacy of the composite bread in managing Type II diabetes, a clinical trial was conducted at Yusuf Dantsoho Memorial Hospital. Diabetic patients were provided with the composite bread as part of their regular diet for a specified period, during which their blood glucose levels were monitored regularly. The study aimed to assess the impact of the composite bread on glycemic control, insulin sensitivity, and overall well-being of the diabetic patients. The results of the clinical trial indicated that the consumption of the composite bread led to better blood sugar management compared to traditional white bread. The patients who incorporated the composite bread into their diet showed improved glycemic control, reduced insulin resistance, and reported higher levels of satisfaction with the product. The sensory evaluation also revealed that the composite bread was well-received by the diabetic patients, highlighting its potential for widespread adoption in managing Type II diabetes. In conclusion, this research project demonstrated the feasibility and effectiveness of producing a composite bread tailored for Type II diabetic patients in Yusuf Dantsoho Memorial Hospital, Kaduna, Nigeria. By incorporating nutrient-rich ingredients and optimizing the production process, the composite bread offers a promising dietary option for diabetic patients seeking to improve their blood sugar management and overall health.

Thesis Overview

1.2         JUSTIFICATION

Diet therapy has the double advantage of ameliorating DM while preventing hyper cholesterolaemia. There is a need to reduce complications that result from poor control of DMusing dietary management. Locally produced foods can be used in the management DM. Ideally, the initial management of NIDDM should be based on dietary therapy combined with increased physical activity. (Diabetes Prevention and Control 2012).

1.3         AIM

The aim of this research is to assess the use of composite bread as part of dietary management of type 2 diabetes mellitus patients.

1.4         SPECIFIC OBJECTIVES

The specific objectives are to;

i.           Determine demographic and socio-economic status of type 2 diabetic patients.

ii.             Document the knowledge attitude and practice of diabetic patients regarding dietary management.

iii.             Determine physcochemical properties and sensory evaluation of formulated composite bread.

Determine the glyceamic index of the formulated composite bread inType