Thesis Abstract

Abstract
This research project aims to produce and evaluate composite bread for the management of type II diabetic patients at Yusuf Dantsoho Memorial Hospital in Kaduna, Nigeria. The prevalence of type II diabetes is increasing globally, and dietary management plays a crucial role in controlling blood sugar levels in diabetic patients. Bread is a staple food consumed widely, and developing a composite bread with added functional ingredients can offer health benefits to diabetic individuals. The study will involve the production of composite bread using a blend of whole wheat flour, soy flour, and flaxseed meal. These ingredients are known for their beneficial effects on blood sugar levels due to their high fiber and protein content. The composite bread will be formulated to meet the dietary requirements of diabetic patients while maintaining acceptable sensory attributes. The evaluation of the composite bread will include assessing its nutritional composition, glycemic response, and sensory properties. Nutritional analysis will determine the protein, fiber, and carbohydrate content of the bread, ensuring it aligns with the dietary recommendations for diabetic individuals. Glycemic response testing will involve monitoring blood sugar levels after consuming the composite bread to evaluate its impact on postprandial glucose levels. Sensory evaluation will be conducted to assess the acceptability of the composite bread in terms of taste, texture, and overall palatability. Consumer feedback will be collected to understand preferences and potential improvements needed to enhance the product's sensory appeal. The goal is to develop a composite bread that not only offers health benefits but also meets consumer expectations for taste and quality. The findings of this research project will contribute to the development of functional foods targeted at managing type II diabetes. By introducing a composite bread specifically designed for diabetic patients, Yusuf Dantsoho Memorial Hospital can enhance the dietary options available to individuals with diabetes, promoting better blood sugar control and overall health outcomes. Additionally, this study can serve as a model for incorporating functional ingredients into staple foods to address specific health conditions, benefiting both patients and the food industry.

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