J Food Bioact

Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online

Journal website www.isnff-jfb.com

Original Research

Volume 19, September 2022, pages 164-170

Doum fruit (Hyphaene thebaica (L.) Mart.) supplementation improves glycemic index of wheat flour bread in apparent healthy volunteers

Figure 1. Consumer oriented testing of the composite breads. B1, B2, B3 and B4 are the various composite breads with 10%, 20%, 30% and 40% doum fruit supplementation. Values with different superscript in the chart are significantly different (p < 0.05).

Figure 2. Glucose response curve for the wheat flour bread (a), 10% doum fruit (b), 20% doum fruit (c), 30% doum fruit (d) and 40% doum fruit (E) breads, using glucose as the control. B1, B2, B3 and B4 are the various composite breads with 10%, 20%, 30% and 40% doum fruit supplementation. Values with different superscript in each chart are significantly different (p < 0.05).

**Table 1.** : Physical properties of the composite breads
Parameters	Length (cm)	Breadth (cm)	Height (cm)	Weight (g)	PA (%)	SV (cm³/g)
Values were expressed as mean ± SD (n = 3). Values with different letters in a column are significantly different (p < 0.05). Control = 100% wheat flour breads, B1 = 10% DFF breads, B2 = 20% DFF breads, B3 = 30% DFF breads and B4 = 40% DFF breads. DFF = Doum Fruit Flour; PA = Proofing Ability; SV = Specific Volume.
Control	25.50±0.50^a	9.93±0.12^a	7.67±0.23^c	717.67±4.04^a	83.00±5.77^c	2.70±0.06^c
B1	26.10±0.26^a	9.70±0.17^a	7.43±0.21^c	761.00±4.00^b	80.00±0.01^c	2.47±0.07^c
B2	26.47±0.25^a	9.50±0.16^a	5.47±0. 06^b	768.00±3.00^b	66.67±5.77^b	1.79±0.01^b
B3	26.30±0.17^a	9.80±0.20^a	5. 03±0.12^b	809.67±6.11^c	56.67±4.71^a,b	1.66±0.03^b
B4	26.50±0.01^a	10.01±0.11^a	4. 03±0.15^a	822.67±3.21^d	40.00±10.00^a	1.31±0.06^a

Table 1. : Physical properties of the composite breads

Parameters

Length (cm)

Breadth (cm)

Height (cm)

Weight (g)

PA (%)

SV (cm³/g)

Values were expressed as mean ± SD (n = 3). Values with different letters in a column are significantly different (p < 0.05). Control = 100% wheat flour breads, B1 = 10% DFF breads, B2 = 20% DFF breads, B3 = 30% DFF breads and B4 = 40% DFF breads. DFF = Doum Fruit Flour; PA = Proofing Ability; SV = Specific Volume.

Control

25.50±0.50^a

9.93±0.12^a

7.67±0.23^c

717.67±4.04^a

83.00±5.77^c

2.70±0.06^c

26.10±0.26^a

9.70±0.17^a

7.43±0.21^c

761.00±4.00^b

80.00±0.01^c

2.47±0.07^c

26.47±0.25^a

9.50±0.16^a

5.47±0. 06^b

768.00±3.00^b

66.67±5.77^b

1.79±0.01^b

26.30±0.17^a

9.80±0.20^a

5. 03±0.12^b

809.67±6.11^c

56.67±4.71^a,b

1.66±0.03^b

26.50±0.01^a

10.01±0.11^a

4. 03±0.15^a

822.67±3.21^d

40.00±10.00^a

1.31±0.06^a

**Table 2.** : Proximate composition of the composite breads
Breads	Moisture(%)	Ash(%)	Lipid(%)	Protein(%)	Fibre(%)	Carbohydrate(%)
Values were expressed as mean ± SD (n = 3). Values with different letters in a column are significantly different (p < 0.05). Control = 100% wheat flour breads, B1 = 10% DFF breads, B2 = 20% DFF breads, B3 = 30% DFF breads and B4 = 40% DFF breads.
Control	25.47±1.12^a	1.35±0.39^a	13.83±1.58^a	8.17±1.01^c	0.00±0.00^a	51.19±2.25^d
B1	30.57±1.92^b	2.78±0.42^b	12.57±1.28^a	6.42±0.82^b	0.53±0.08^b	47.67±0.60^d
B2	37.57±0.83^d	1.22±0.38^a	16.10±1.23^b	5.20±0.02^a	0.90±0.05^b	39.87±0.78^c
B3	34.03±0.71b^c	1.90±0.72^a,b	21.03±0.78^c	5.25±0.01^a	2.67±0.13^c	37.78±0.68^b,c
B4	32.80±0.17^b	2.12±0.15^a,b	24.33±1.00^c	5.83±1.88^a	3.27±0.06^d	34.92±0.75^a

Table 2. : Proximate composition of the composite breads

Breads

Moisture(%)

Ash(%)

Lipid(%)

Protein(%)

Fibre(%)

Carbohydrate(%)

Control

25.47±1.12^a

1.35±0.39^a

13.83±1.58^a

8.17±1.01^c

0.00±0.00^a

51.19±2.25^d

30.57±1.92^b

2.78±0.42^b

12.57±1.28^a

6.42±0.82^b

0.53±0.08^b

47.67±0.60^d

37.57±0.83^d

1.22±0.38^a

16.10±1.23^b

5.20±0.02^a

0.90±0.05^b

39.87±0.78^c

34.03±0.71b^c

1.90±0.72^a,b

21.03±0.78^c

5.25±0.01^a

2.67±0.13^c

37.78±0.68^b,c

32.80±0.17^b

2.12±0.15^a,b

24.33±1.00^c

5.83±1.88^a

3.27±0.06^d

34.92±0.75^a

**Table 3.** : Antinutrient contents of the composite breads (mg/100g)
Breads	Tannin	Oxalate	Phytate	Saponin
All results are in mg/100g. Values were expressed as mean ± SD (n = 3). Values with different letters in a column are significantly different (p < 0.05). Control = 100% wheat flour breads, B1 = 10% DFF breads, B2 = 20% DFF breads, B3 = 30% DFF breads and B4 = 40% DFF breads.
Control	1.20±0.70^a	0.04±0.01^a	0.16±0.02^b	30.75±0.01^a
B1	3.60±0.09^c	0.08±0.03^a	0.11±0.01^b	39.20±0.91^b
B2	2.20±0.07^b	0.13±0.01^b	0.06±0.02^a	52.40±1.92^c
B3	2.55±0.14^b	0.11±0.01^b	0.06±0.01^a	51.65±1.28^c
B4	2.65±0.06^b	0.12±0.02^b	0.04±0.01^a	52.15±3.15^c

Table 3. : Antinutrient contents of the composite breads (mg/100g)

Breads

Tannin

Oxalate

Phytate

Saponin

All results are in mg/100g. Values were expressed as mean ± SD (n = 3). Values with different letters in a column are significantly different (p < 0.05). Control = 100% wheat flour breads, B1 = 10% DFF breads, B2 = 20% DFF breads, B3 = 30% DFF breads and B4 = 40% DFF breads.

Control

1.20±0.70^a

0.04±0.01^a

0.16±0.02^b

30.75±0.01^a

3.60±0.09^c

0.08±0.03^a

0.11±0.01^b

39.20±0.91^b

2.20±0.07^b

0.13±0.01^b

0.06±0.02^a

52.40±1.92^c

2.55±0.14^b

0.11±0.01^b

0.06±0.01^a

51.65±1.28^c

2.65±0.06^b

0.12±0.02^b

0.04±0.01^a

52.15±3.15^c

**Table 4.** : Glycemic index of the composite breads
Breads	Glycemic index (%)
Values with different superscript in a column are significantly different (p < 0.05). B1 = 10% DFF breads, B2 = 20% DFF breads, B3 = 30% DFF breads and B4 = 40% DFF breads, DFF = Doum Fruit Flour, GI = Glycemic Index.
Wheat bread	65.71±14.24^c
B1	44.97±9.24^b
B2	43.84±14.43^b
B3	42.52±8.55^b
B4	22.53±3.69^a

Table 4. : Glycemic index of the composite breads

Breads

Glycemic index (%)

Values with different superscript in a column are significantly different (p < 0.05). B1 = 10% DFF breads, B2 = 20% DFF breads, B3 = 30% DFF breads and B4 = 40% DFF breads, DFF = Doum Fruit Flour, GI = Glycemic Index.

Wheat bread

65.71±14.24^c

44.97±9.24^b

43.84±14.43^b

42.52±8.55^b

22.53±3.69^a