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

Project Abstract

This research project aims to investigate the production and evaluation of composite bread for the management of type II diabetic patients at Yusuf Dantsoho Memorial Hospital in Kaduna, Nigeria. Type II diabetes is a prevalent chronic disease in Nigeria, and managing the diet of diabetic patients is crucial in controlling blood sugar levels and preventing complications. Traditional bread is a staple food in Nigeria, but its high glycemic index poses challenges for diabetic individuals. The study will focus on developing a composite bread that incorporates ingredients with low glycemic index properties to create a healthier option for diabetic patients. The research will involve formulating the composite bread recipe by substituting some wheat flour with alternative flours such as soybean, coconut, or almond flour. These alternative flours are known for their beneficial effects on blood sugar control due to their lower carbohydrate content and higher fiber content. The composite bread will be produced in a controlled environment to ensure consistency in quality and nutritional content. Sensory evaluation tests will be conducted to assess the acceptability of the composite bread in terms of taste, texture, and overall quality. Additionally, the nutritional composition of the composite bread, including its carbohydrate content, fiber content, and glycemic index, will be analyzed to determine its suitability for diabetic patients. After production, the composite bread will be introduced to diabetic patients at Yusuf Dantsoho Memorial Hospital for a clinical trial. The patients will be monitored to evaluate the impact of consuming the composite bread on their blood sugar levels and overall health. Regular assessments will be conducted to measure changes in glycemic control, weight management, and other relevant health parameters. The findings of this study are expected to provide valuable insights into the development of diabetic-friendly food options for individuals with type II diabetes. By introducing a composite bread tailored for diabetic patients, this research aims to contribute to the management of diabetes in Nigeria and improve the quality of life for diabetic individuals. The results of this study may have implications for the food industry, healthcare providers, and policymakers involved in diabetes management and nutrition.

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>