Impact of wheat bran addition to Iraqi bread on postprandial glycaemia

Joint Authors

Faraj, Bassam H.
al-Nazzal, Sadi Muhammad Zahir

Source

Engineering and Technology Journal

Publisher

University of Technology

Publication Date

2018-02-28

Country of Publication

Iraq

No. of Pages

6

Main Subjects

Earth Sciences, Water and Environment

English Abstract

White wheat flour is used to make different types of bread, among them is “Samoon” a type very common by Iraqi people.

White wheat flour is considered responsible for many health problems, and this work deals with studying the impact of adding bran to this bread on postprandial glycaemia to improve its quality.

For this purpose volunteers of healthy people were fed different mixture of wheat white flour and bran (0 – 40 %), and the increase of glucose blood level was measured.

The volunteers were fed a breakfast of 50 g of bread that contain different percentage of bran, after eight hour fasting.

The glucose level in their serum was measured at different time intervals and plots of its variation as a function of time was obtained.

The shape of these plots revealed many observations, among them is the decrease in the position of the glucose maxima on increasing the bran percentage.

This decrease is associated with increase in the position of the maxima on time scale.

After 120 minutes, the glucose level reaches almost normal levels, which is a little bite higher than the start point.

Further observation is related to the glycemic load and palatability, which were thoroughly discussed in the text.

The consequences of these observations is that the presence of bran, in a percentage close to that of natural one, is recommended for people health and should be recommended normal people and diabetic patients.

Data Type

Conference Papers

Record ID

BIM-839484

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