PRODUCTION AND EVALUATION OF COMPOSITE BREAD FOR MANAGEMENT OF TYPE II DIABETIC PATIENTS IN YUSUF DANTSOHO MEMORIAL HOSPITAL, KADUNA, NIGERIA

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dc.contributor.authorHARUNA, Aishatu
dc.date.accessioned2017-12-20T13:44:22Z
dc.date.available2017-12-20T13:44:22Z
dc.date.issued2017-05
dc.descriptionA THESIS SUBMITTED TO THE SCHOOL OF POSTGRADUATE STUDIES AHMADU BELLO UNIVERSITY, ZARIA IN PARTIAL FULFILLMMENT OF THE REQUIREMENT FOR THE AWARD OF A MASTER DEGREE IN NUTRITION DEPARTMENT OF BIOCHEMISTRY FACULTY OF LIFE SCIENCES AHMADU BELLO UNIVERSITY, ZARIA NIGERIAen_US
dc.description.abstractThe aim of this present research is to produce and asses the use of composite bread as part of dietary management of type 2 diabetes mellitus patients at Yusuf Dantsoho memorial hospital tundun wada, Kaduna. Ethical clearance and approval for the study was obtained from Kaduna state Ministry of Health, Scientific and Technical Committee. Informed verbal consent in the language understood by the patients or caregivers were obtained by giving questionnaires. The product was prepared by using wholewheat, banana, orange, salt, sugar, yeast, margarine and water. The product was prepared by mixing, moulding, kneading, cutting, shaping, proofing, baking, cooling and packaging. The product was subjected to sensory evaluation and overall acceptability range from 7 – 8. Diabetic patients were fed with bread samples, fasting blood glucose level, 2 hours postprandial, physiochemical properties, proximate analysis were evaluated and glycated haemoglobin (HbAic) test were carried out. Results of physiochemical properties of the composite bread, wholewheat bread and white bread indicates appearance to be brown in colour, taste sweet, pH ranges from 5.58 – 5.74, average weight of loaf 543. 34 – 585. 23g, ascorbic acid for composite bread, (0.41mg/g), energy ranges 1165. 21 – 1205.32kj/100g, brix content 2% - 22%. Proximate analysis indicates percentage moisture 34.14% - 38.74%, ash 0.75 – 1.52%, acid insoluble ash 0.26% - 0.38%, crude fat 5.00% - 6.50%, crude protein 2.88% - 4.33%, crude fiber 0.5% - 6.00%, total carbohydrates 51.25 – 56.73%. Among the 64 diabetic patients, 30 patients were under control. Insulinogenic indices were analysed for both diabetic and non-diabetic patient. The research shows that enriched composite bread have higher nutrients content and can be used to manage type 2 diabetes mellitus.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/9840
dc.language.isoenen_US
dc.subjectPRODUCTION,en_US
dc.subjectEVALUATION,en_US
dc.subjectCOMPOSITE BREAD,en_US
dc.subjectMANAGEMENT,en_US
dc.subjectTYPE II DIABETIC PATIENTS,en_US
dc.subjectYUSUF DANTSOHO MEMORIAL HOSPITAL,en_US
dc.subjectKADUNA,en_US
dc.subjectNIGERIAen_US
dc.titlePRODUCTION AND EVALUATION OF COMPOSITE BREAD FOR MANAGEMENT OF TYPE II DIABETIC PATIENTS IN YUSUF DANTSOHO MEMORIAL HOSPITAL, KADUNA, NIGERIAen_US
dc.typeThesisen_US
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