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KMID : 1161420220250080863
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Journal of Medicinal Food
2022 Volume.25 No. 8 p.863 ~ p.868
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Proximate Composition, Antidiabetic and Hypolipidemic Activity of Bread Produced from Wheat?Sorghum Base Supplemented with Mung Bean Malt and Carrot Flour
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Onwurafor Eucharia
Uzodinma Eunice
Aronu Chinwe
Nweze Blessing
Ogbonnia Nkechi
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Abstract
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Diabetes is a group of disorders of carbohydrate metabolism characterized by a high level of glucose in urine. Evidence supports the use of whole-grain foods, vegetables, and fruits, and foods with a low glycemic index in the management of diabetes. Ten (10) blends of wheat?sorghum flour supplemented with mung bean malt and carrot flour were used for bread production and evaluated for proximate composition. Three bread samples with protein contents of 18% or higher were tested for antidiabetic and hypolipidemic effects on alloxan-induced diabetic rats. Bread samples containing 30% mung bean malt and 5% carrot flour had the highest protein (22.88%), ash (2.41%), and fiber (3.60%) contents that differed significantly (P?
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KEYWORD
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carrot flour, composite bread, diabetes mellitus, hypolipidemic, mung bean malt
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