Adnan Abdo Mohammed Al-kubati(1) Abdulmageed Bagash Abdullah*(1) and Abduljalil Ghaleb(2)
(1). Dept. Food Sci. & Tech., Faculty of Agric. Sana’a University. Yemen.
(2). Dept. Medical Nutrition Therapy, Faculty of Medical science. Al-Razy University. Yemen.
(*Corresponding author: Dr. Abdulmageed Bagash Abdullah. E-Mail: mageed867@gmail.com).
Received: 19/02/2019 Accepted: 11/05/2019
Abstract
The present study aimed to estimate the Glycemic Index (GI) of some conventional Yemeni bread. 6 (3 males, 3 females) volunteers, whose ages ranged between 23-24 years, and the Body Mass Index (BMI) was 19-21 kg/m2. Each volunteer was subjected at the beginning of the measurement to the Glucose Tolerance Test (GTT), after that taking 50g of the carbohydrates of the tested foods after fasting for 12 hours. Samples of blood were taken by finger-prick capillary and blood glucose response was estimated after zero time 15, 30, 45, 60, 75, 90, and 120 min. The results of calculating GI showed the existence of significant differences between the five types of bread, namely bread (Khass) from white wheat flour, loaves (Rooty) from white wheat flour, bread (Malog) from total grain wheat flour, bread (khops) from whole wheat flour, and loaves (kodam) from total grain wheat flour with the successive values of 87, 59.2 , 50.5, 50.8, and 66.4 by using glucose as a standard food. It can be concluded that the bread made from total grain flour, whether Malog or Tannor bread, had a low glycemic index, and therefore could be used for the nutrition of type 2 diabetes.
Keyword: Glycemic index (GI), Bread, Diabetes.
Full Paper in Arabic: PDF