Production and evaluation of composite bread for management of type ii diabetic patients in yusuf dantsoho memorial hospital, kaduna, nigeria

Project Abstract

The aim of this study was to produce and evaluate a composite bread tailored specifically for the management of Type II diabetic patients at Yusuf Dantsoho Memorial Hospital in Kaduna, Nigeria. The research focused on developing a bread formulation that would have a lower glycemic index and higher nutritional value compared to traditional white bread, in order to better control blood sugar levels in diabetic patients. The composite bread was formulated using a combination of whole wheat flour, soy flour, and oat flour to enhance its fiber content and slow down carbohydrate digestion. The bread was also enriched with functional ingredients such as flaxseed and cinnamon, known for their potential benefits in managing blood sugar levels. In the production phase, various formulations of composite bread were tested to determine the best combination of ingredients in terms of sensory attributes, nutritional content, and glycemic index. The final selected formulation was then baked and subjected to sensory evaluation by a panel of trained judges to assess its taste, texture, aroma, and overall acceptability. Additionally, the nutritional composition of the bread was analyzed to ensure that it met the dietary requirements of Type II diabetic patients, including being high in fiber, protein, and essential nutrients. The evaluation of the composite bread involved a clinical trial with diabetic patients at Yusuf Dantsoho Memorial Hospital. The patients were instructed to incorporate the composite bread into their daily diet for a specified period, during which their blood sugar levels were monitored regularly. The study aimed to determine the impact of consuming the composite bread on glycemic control and other metabolic parameters in diabetic patients. The results of the study indicated that the composite bread developed for Type II diabetic patients had a significantly lower glycemic index compared to traditional white bread. The bread was well-accepted by the patients in terms of sensory attributes and was found to be a suitable option for inclusion in their diabetic meal plans. Moreover, the consumption of the composite bread led to improved glycemic control in the patients, demonstrating its potential as a beneficial dietary intervention for managing Type II diabetes.

Project Overview

<p> </p><p><strong>1.2</strong>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<strong>JUSTIFICATION</strong></p><p>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).</p><p><strong>1.3</strong>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<strong>AIM</strong></p><p>The aim of this research is to assess the use of composite bread as part of dietary management of type 2 diabetes mellitus patients.</p><p><strong>1.4</strong>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<strong>SPECIFIC OBJECTIVES</strong></p><p>The specific objectives are to;</p><p>i. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Determine demographic and socio-economic status of type 2 diabetic patients.</p><p>ii. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Document the knowledge attitude and practice of diabetic patients regarding dietary management.</p><p>iii. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Determine physcochemical properties and sensory evaluation of formulated composite bread.</p><p>Determine the glyceamic index of the formulated composite bread inType</p> <br><p></p>