Effect of Incorporation of Yam Flour and Moringa Powder in Wheat Bread on Glycemic Response

This study aimed to investigate the effect of yam flour substitution (Dioscorea alata L.) and moringa powder in wheat bread on glycemic response. Glycemic index (GI) and glycemic load (GL) of pieces of bread were determined. A mixture plan design was used to determine the optimal formulation of bread made of yam flour, wheat flour and moringa powder. The mixture of 79.4% soft wheat flour, 20% yam flour and 0.6% moringa leaves powder has a good potential in bread preparation and was used in this study. 100% wheat bread was used as control. Postprandial blood glucose response (glycemic response) was evaluated with the glucose used as a reference food. Blood glucose responses were measured at different intervals for 2 hours. The results indicated that composite bread had low GI and GL values than wheat bread. Values are GI = 80 and GL = 61.2 for wheat bread and GI = 37.78 and GL = 29.65 for the composite bread. This study demonstrated that the inclusion of yam flour of moringa leaves powder in bread production might not pose a threat to blood glucose response compared to wheat bread. These pieces of bread could be included easily in diabetics’ and non-diabetics diet.

Study of the Stability during Aging of Mixed Cashew and Papaya Wine Produced with Palm Wine Sediment

During the ageing of wine, many reactions occur generating enormous modifications. After pasteurization (65°C/5minutes) of the mixed cashew apple and papaya wine, physicochemical, microbiological and sensory analyses were performed during the two (2) months of aging. The results showed no significant variation between the young wine and the one aged for two (2) months for pH, titratable acidity, alcoholic percentage and density. However, for ESR, vitamin C, total anthocyanins and aroma a significant difference (p ≤ 0.05) was observed. This difference was observed during the first 45 days and then stabilized until the sixtieth day. Values ranged from 6.3°B to 5.5°B;from 84.65 ± 0.6 to 77.9 ± 0.2 mg/100mL;from 165.5 ± 0.8 to 50.25 ± 0.3 mg/100mL for RDE, vitamin C and total anthocyanins respectively. For aroma, there was more development between the young wine and the one aged for two months. Concerning the sanitary quality, there is a progressive decrease of the different germs during the aging period. Except for yeasts, which are undetectable, the load of aerobic mesophilic germs and lactic acid bacteria varies respectively from 3.5 × 105 to 1.4 × 105 CFU/mL and from 1.5 × 105 to 1 × 105 CFU/mL.