title: Cassava Flour Substitution Modulates Glycemic Responses and Glycemic Index of Wheat Breads in Apparent Healthy Volunteers.
abstract: Different carbohydrate foods produce different glycemic responses even with little or no difference in macronutrient composition. Cassava constitutes one of the major staples in Nigeria. Four blends of cassava-wheat bread samples with 0, 10, 15, and 20% cassava flour inclusion were fed individually to groups of healthy human volunteers. Subjects were studied on separate occasions in the morning after a 10-12-hr overnight fast. Blood glucose responses were measured at intervals of 30 min over a period of 2 hr. Glucose was used as a reference food. There were normal glucose responses to the bread samples studied. Increase in cassava incorporation led to less significant glycemic responses. The glycemic index values ranged from 91-94. Results from this study indicate that the inclusion of cassava flour in bread production might not pose a threat to blood glucose response of individuals.
authors.affiliation: a Department of Food Technology , Federal Institute of Industrial Research , Lagos , Nigeria.
authors.forename: Ebelechukwu N
authors.initials: EN
authors.lastname: Okafor
authors.affiliation: a Department of Food Technology , Federal Institute of Industrial Research , Lagos , Nigeria.
authors.forename: Ochuko L
authors.initials: OL
authors.lastname: Erukainure
authors.affiliation: a Department of Food Technology , Federal Institute of Industrial Research , Lagos , Nigeria.
authors.forename: Augusta U
authors.initials: AU
authors.lastname: Ozumba
authors.affiliation: b Department of Health Services , Federal Institute of Industrial Research , Lagos , Nigeria.
authors.forename: Chris O
authors.initials: CO
authors.lastname: Adewale
authors.affiliation: c Department of Production, Analytical and Laboratory Management , Federal Institute of Industrial Research , Lagos , Nigeria.
authors.forename: Funmi O
authors.initials: FO
authors.lastname: Kayode
authors.affiliation: c Department of Production, Analytical and Laboratory Management , Federal Institute of Industrial Research , Lagos , Nigeria.
authors.forename: Godfrey O
authors.initials: GO
authors.lastname: Asieba
authors.affiliation: d Department of Planning, Technology Transfer and Information Management , Federal Institute of Industrial Research , Lagos , Nigeria.
authors.forename: Olubukola I
authors.initials: OI
authors.lastname: Adesegha
authors.affiliation: a Department of Food Technology , Federal Institute of Industrial Research , Lagos , Nigeria.
authors.forename: Gloria N
authors.initials: GN
authors.lastname: Elemo
mesh_terms: D000328:Adult; D001786:Blood Glucose / Q000378:metabolism; D001939:Bread; D005215:Fasting / Q000097:blood; D005260:Female; D005433:Flour; D005947:Glucose / Q000008:administration & dosage; D038321:Glycemic Index; D064368:Healthy Volunteers; D006801:Humans; D008297:Male; D002365:Manihot; D008875:Middle Aged; D009549:Nigeria; D019518:Postprandial Period; D014908:Triticum
chemical_list: D001786:Blood Glucose; D005947:Glucose
keywords: cassava flour; glycemic index; glycemic response; wheat bread