FORMULATION OF DIABETIC FOOD ( WHEAT CAKE)

Abstract

Cakes for diabetics were produced from the substitution levels of wheat/plantain flour blends (0 – 100% and 0 – 70%), respectively and enriched with 0 – 30% levels of Bambara groundnut protein concentrate (BGPC). Quality characteristics of the resultant product was analysed to ascertain its sensory, physical and chemical properties. Acceptable cakes were produced from 70% wheat flour, 20% plantain flour and 10% BGPC with regards to colour which compared favourably with sample A (100% WF) except F and G samples which differs significantly with other samples. The texture of the cakes was also acceptable but F and G samples (6.5 and 6.4), respectively shows significant difference (p < 0.05) compared to others. The taste and overall acceptability were not significantly different at all levels of BGPC enrichment compared to sample A. There was no significant difference (p > 0.05) in all the samples in terms of the height except sample B with the value of 2.5cm. Highest weight of 194.2g was observed for sample B which was significantly different (p < 0.05) compared to other samples. Increase in BGPC further improved the volume and specific volume of the cake to 524cm³ and 3.19cm³/100g (sample G), respectively. A reduction in the values of carbohydrate, moisture and energy content of the cakes were observed at increased levels of protein concentrate. Protein content of the cakes was observed to improve progressively at increasing levels of enrichment and showed significant differences up to sample D (10.4%) while the highest protein value was reported at sample G (13.2%) with 30% protein concentrate. This confirms that the developed cakes have a better nutritional value than the control and could be used to enhance protein level for diabetic patients

 

 

 

 

 

 

 

 

 

CHAPTER ONE

INTRODUCTION

1.0 Background to the Study

Diabetes is a chronic condition that arises when the pancreas fails to produce enough insulin or when the body cannot use the insulin produced effectively (Alva, 2000). There are currently an estimated 143 million people with diabetes worldwide and this figure is estimated to rise to 300 million by 2025 (Alva, 2000).

In the past, diabetes was considered a single condition. However, it is now clear that diabetes is a heterogeneous metabolic condition caused by many different mechanisms. Diabetes is now categorized based on differences in cause, natural history and clinical characteristics (Albert, 1998). There are two basic forms of diabetes: type 1 requiring insulin for survival and type 2 which may require insulin for metabolic control.  Type 1 is more common in children and adolescents and accounts for between 10 – 15% of all diabetes (Alva, 2000). More than 90% of all people with diabetes have type 2 diabetes mellitus (www.ext.colastate).

Diabetes  can lead to long term complications many of which can be fatal, if not prevented and all of which have the potential to reduce quality of life for people with diabetes (JAMA, 2002). The underlying pathophysiology and management of both forms are different, a common feature is development of long-term micro and macro vascular complications such as retinopathy, nephropathy macro vascular disease peripheral and autonomic neuropathy. These complications are associated with increased morbidity and mortality (Diabetes Control and Complications Trial, DCCT, 1993).

Diabetes management should consider nutrition as vital. This research will place emphasis on dietary management of diabetics. Researchers have indicated that diet therapy is the corner stone of management in patients with diabetes, especially type 2 diabetes (Garg, 1996).

Diabetes is a metabolic disorder so closely linked to what the person affected by the condition eats and in what quantities. The relevance of the medical nutrition therapy in diabetes management cannot be overemphasized.

Nutrition which is important for optimal metabolic control becomes one of the most challenging components both for people with diabetes, who need to know what to eat and for their health care providers (Karmeen, 2002).

In recent years, increasing interest was much more on diet and nutrition by many different interest groups in society. This is because research has shown that different risk factors for coronary heart disease and its incidence can be reduced in diabetics by non-pharmacological means (Nydal et al., 1993). Physicians and clinical scientists have devoted greater attention to dietary prevention and treatment.

Suitable diet, with or without pharmacological treatment, can reduce the amount of abdominal fat and at the same time lower blood glucose level, blood pressure and serum lipids (Seidell et al., 1991).  The advantages of dietary treatment are clear. Today, the focus in managing diabetes is not on weight loss but on efforts people with diabetes make to adapt, behavioural changes (eating) that lead to improved blood glucose, blood lipid and blood pressure control.

Any adequate meal plan is good as long as it meets the patient’s goals. The optimal meal plan for a specific person should be set up after a thorough assessment of the person’s lifestyle, usual food intake, metabolic and personal goals as well as the willingness to achieve these.  Franz et al. (2002) in their evidence based recommendations indicated that the best available mode of management of diabetes, is to take into account individual circumstances, preferences, cultural and ethnic preferences as well as the person with diabetes should be involved in the decision making process. A diabetic meal plan can be established in many different ways.  It could be based on food pyramids, a plate divided into quarters, a traditional food exchange system, carbohydrate counting at a basic, intermediate or

The responsibility of developing and implementing nutrition care plan is shared by all members of the health care team. Generally, the greater the participation of team members the more realistic and attainable the health care plan would be.  In a hospital setting, the physician decides if a patient should be on prescribed diet, prescribes and writes diet order in medical record and gets the patients referred to a Dietitian (Eschleman, 1996). The Dietitian determines nutrient requirement and translates the Physician’s diet order into foods or feedings.

1. Statement of problems

One of the major nutritional problems that faces mankind in this century is the consumption of high quantities of fat and sugar, which has been associated with serious health problems, especially diabetes. Most times, dietary misconceptions acquired from non-professionals adversely affect diabetics. Diabetics sometimes become too rigid in food selection. This precipitates loss of appetite due to monotonous food habit.  The poor food habit in turn causes under nutrition, starvation and frequent hypoglycemic attacks (MacDonald, 1998).  Diabetics, sometimes consume more carbohydrate per meal to attain consumption of low glycaemic foods. This is one of the major hindrances to attain diabetic control. Non-compliance to dietary regimen is a major hindrance to good blood glucose controls. This is because dietary control remains the corner stone for diabetes management. Moreso, the health care givers are not left out in the dilemma of how best to feed diabetics (Karmeen, 2004). Children with diabetes who like any other child require more energy and nutrients for growth are subjected to energy restricted meal plan (Karmeen, 2004). The failure to individualize diet for diabetics to their cultural, sociological and economic backgrounds pose enormous problems. It is against this backdrop that the researcher seeks to investigate the formulation of diabetic food using wheat cake.

2. JUSSTIFICATIONS

Diabetes mellitus is a metabolic disorder of high incidence. According to the World Health Organization, it is predicted that 366 million individuals worldwide will suffer from diabetes by 2030 (type 2 in 90% of the cases) (Wild et al., 2004). The risk of diabetes complications can be reduced with strict control of food intake.

3. AIMS AND OBJECTIVES

1. To search for new formulation of  wheat cake making for diabetic patience
2. To systematically characterize diabetic food
3. To study food management using wheat cake for diabetes

 

1.4 BUDGET

This one month study were carried out between August-September 2019.

₦5,000.00 – DOWNLOAD FULL PROJECT DOWNLOAD FULL PROJECT Added to cart

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