1 Department of Home Economics, Nutrition and Dietetics, Faculty of Agriculture, University of Uyo, Akwa Ibom State, Nigeria.
2 Department of Home Economics, Michael Opara University of Agriculture Umudike, Abia State, Nigeria.
Research Article
World Journal of Advanced Research and Reviews, 2021, 11(01), 146-150
Article DOI: 10.30574/wjarr.2021.11.1.0308
Received on 01 June 2021; revised on 16 July 2021; accepted on 20 July 2021
The main objective of this study was to determine the potency of meals prepared from breadfruit flour as a major source of carbohydrate in the management regime of type II diabetes mellitus. Ten (10) diabetic patients were involved in the study. After feeding the patients with cake, biscuits and puddings made from breadfruit flour as a major food ingredient, for a period of three days, the results showed that there was a significant reduction in the collective blood sugar levels of the patients. The mean blood sugar level of the patients was observed to drop from 20.19 mol/L to 18.75 mol/L. The glucose response curve revealed that diabetic patients who were fed with breadfruit flour meal showed positive post prandial effect as a result of reduced sugar level. In conclusion, the observation of the response glucose curve and glycemic index of breadfruit gives a supportive clue as to why breadfruit flour meals should be adopted in the menu list of diabetic patients as a control towards the management of diabetes mellitus conditions.
Breadfruit Flour Meal; Diabetes mellitus; Diabetes management; Blood sugar
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Udo Mfoniso E, Udofia Ukpong S and Mbah Patricia E. Efficacy of breadfruit flour meal in the management of Diabetes Mellitus. World Journal of Advanced Research and Reviews, 2021, 11(1), 146-150. Article DOI: https://doi.org/10.30574/wjarr.2021.11.1.0308