With the increased incidence of Type 2 diabetes worldwide, many therapeutic foods have been used for the reduction of blood glucose amongst which are different varieties of mushrooms. This study determined the effect of Termitomyces le-testui bread on blood glucose reduction. T. le-testui powder was used at up to 30% to replace wheat flour to produce bread. The nutritional, phytochemical, and sensory properties of the bread were determined. The blood glucose reduction property was evaluated on diabetic male Wistar rats and the glycemic index was determined on healthy nondiabetic humans. Incorporated wheat flour with 0 to 25%. T. le-testui increased protein, insoluble dietary fiber, soluble dietary fiber, polyphenols, flavonoids, and vitamin A levels. There was also a significant increase in Mg, Zn, and Fe as the concentration of T. le-testui increased. The decrease in carbohydrates was associated with the increase in T. le-testui powder. The 5% incorporation showed the best sensory properties. T. le-testui reduced the rate of sugar released in non-diabetic humans and in male Wistar rats after 15 days of administration significantly (p=0.001) reduced blood glucose and serum lipids, and increased the HDL levels. T. le-testui mushroom bread can be used by diabetic patients to lower blood sugar levels.
| Published in | International Journal of Nutrition and Food Sciences (Volume 11, Issue 5) |
| DOI | 10.11648/j.ijnfs.20221105.14 |
| Page(s) | 134-142 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Termitomyces le-testui Bread, Diabetes, Glycemic Index, Phytochemicals, Sensory Properties
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APA Style
Njeck Yvette Ashi, Mache Andre Gilles, Noumo Ngangmou Thierry, Njounkou Andre Ledoux, Ejoh Aba Richard. (2022). Production and Evaluation of Mushroom Bread with Low Glycemic Index for Type Two Diabetes. International Journal of Nutrition and Food Sciences, 11(5), 134-142. https://doi.org/10.11648/j.ijnfs.20221105.14
ACS Style
Njeck Yvette Ashi; Mache Andre Gilles; Noumo Ngangmou Thierry; Njounkou Andre Ledoux; Ejoh Aba Richard. Production and Evaluation of Mushroom Bread with Low Glycemic Index for Type Two Diabetes. Int. J. Nutr. Food Sci. 2022, 11(5), 134-142. doi: 10.11648/j.ijnfs.20221105.14
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Download@article{10.11648/j.ijnfs.20221105.14,
author = {Njeck Yvette Ashi and Mache Andre Gilles and Noumo Ngangmou Thierry and Njounkou Andre Ledoux and Ejoh Aba Richard},
title = {Production and Evaluation of Mushroom Bread with Low Glycemic Index for Type Two Diabetes},
journal = {International Journal of Nutrition and Food Sciences},
volume = {11},
number = {5},
pages = {134-142},
doi = {10.11648/j.ijnfs.20221105.14},
url = {https://doi.org/10.11648/j.ijnfs.20221105.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20221105.14},
abstract = {With the increased incidence of Type 2 diabetes worldwide, many therapeutic foods have been used for the reduction of blood glucose amongst which are different varieties of mushrooms. This study determined the effect of Termitomyces le-testui bread on blood glucose reduction. T. le-testui powder was used at up to 30% to replace wheat flour to produce bread. The nutritional, phytochemical, and sensory properties of the bread were determined. The blood glucose reduction property was evaluated on diabetic male Wistar rats and the glycemic index was determined on healthy nondiabetic humans. Incorporated wheat flour with 0 to 25%. T. le-testui increased protein, insoluble dietary fiber, soluble dietary fiber, polyphenols, flavonoids, and vitamin A levels. There was also a significant increase in Mg, Zn, and Fe as the concentration of T. le-testui increased. The decrease in carbohydrates was associated with the increase in T. le-testui powder. The 5% incorporation showed the best sensory properties. T. le-testui reduced the rate of sugar released in non-diabetic humans and in male Wistar rats after 15 days of administration significantly (p=0.001) reduced blood glucose and serum lipids, and increased the HDL levels. T. le-testui mushroom bread can be used by diabetic patients to lower blood sugar levels.},
year = {2022}
}
TY - JOUR T1 - Production and Evaluation of Mushroom Bread with Low Glycemic Index for Type Two Diabetes AU - Njeck Yvette Ashi AU - Mache Andre Gilles AU - Noumo Ngangmou Thierry AU - Njounkou Andre Ledoux AU - Ejoh Aba Richard Y1 - 2022/09/19 PY - 2022 N1 - https://doi.org/10.11648/j.ijnfs.20221105.14 DO - 10.11648/j.ijnfs.20221105.14 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 134 EP - 142 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20221105.14 AB - With the increased incidence of Type 2 diabetes worldwide, many therapeutic foods have been used for the reduction of blood glucose amongst which are different varieties of mushrooms. This study determined the effect of Termitomyces le-testui bread on blood glucose reduction. T. le-testui powder was used at up to 30% to replace wheat flour to produce bread. The nutritional, phytochemical, and sensory properties of the bread were determined. The blood glucose reduction property was evaluated on diabetic male Wistar rats and the glycemic index was determined on healthy nondiabetic humans. Incorporated wheat flour with 0 to 25%. T. le-testui increased protein, insoluble dietary fiber, soluble dietary fiber, polyphenols, flavonoids, and vitamin A levels. There was also a significant increase in Mg, Zn, and Fe as the concentration of T. le-testui increased. The decrease in carbohydrates was associated with the increase in T. le-testui powder. The 5% incorporation showed the best sensory properties. T. le-testui reduced the rate of sugar released in non-diabetic humans and in male Wistar rats after 15 days of administration significantly (p=0.001) reduced blood glucose and serum lipids, and increased the HDL levels. T. le-testui mushroom bread can be used by diabetic patients to lower blood sugar levels. VL - 11 IS - 5 ER -
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