Abstract:
Type II diabetes has been associated with glycaemic load and index of food
due to the quantity or amount of carbohydrate available in such foods.
Determination of glycaemic index and load of bread made from fonio cereal
was the focus of the study. The study was conducted in Tamale Metropolis
with four research objectives and two hypotheses. One hundred and three
participants took part in the study, comprising ninety three sensory evaluation
panellists and ten for glycaemic load test. True experimental research design
was used and the samples were manipulated to see the needed effect. Fonio
was successfully combined with white bread flour and whole wheat flour to
come out with three different types of bread coded as ‗F30‘, ‗F50‘ and ‗F70‘.
The sensory result revealed appearance, aroma, taste, Sweetness and texture
for product ‗F30‘ were all liked by the 93 respondents. In the case of product
‗F50‘ and ‗F70‘, the same findings were obtained as in the case of ‗F30‘. The
study further revealed that ‗F30‘, ‗F50‘ and ‗F70‘ all have low glycaemic load.
In the case of glycaemic index, ‗F70‘ had the least glycaemic index and this
was followed by ‗F50‘ and ‗F30‘. The proximate analysis on the fonio
composite bread thus revealed that eight different nutrients were present in the
formulated breads in different proportions. The nutrients were fat/oil, fibre,
protein, dry matter, moisture, ash, Carbohydrate and glucose. Also, the study
found out that there was no statistically significant difference between glucose
level before and after consumption of the three fonio composite breads. There
was statistical difference in terms of nutrients among the three developed
fonio composite bread.
