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<p>This study evaluated the effect of substituting wheat flour with 10% and 20% High-Quality Cassava Flour (HQCF) on the in vivo glycemic index (GI) of two common white bread types: sugar and tea bread. The resistant starch (RS), total dietary fibre (TDF), and their influence on glycemic responses were assessed. Bread without HQCF served as the control. Thirty-three healthy individuals were recruited, and each consumed 12 test samples with glucose as the reference. Postprandial blood glucose was measured at 15, 30, 45, 60, 90, and 120&#xa0;min. HQCF substitution significantly increased dietary fibre and resistant starch levels while lowering GI (<i>p</i> &lt; 0.05). Tea bread with 20% HQCF recorded the lowest GI (37.21), highest RS and TDF, indicating a substantial nutritional improvement. Sugar bread samples had a significantly higher GI than tea bread. This study provides in vivo evidence that HQCF-wheat composite bread, particularly tea bread, offers a lower glycemic response. Given cassava’s availability in sub-Saharan Africa, and the wide consumption of white bread, the studied HQCF-substituted bread presents a feasible and scalable dietary intervention to support metabolic health.</p>

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Effect of high-quality cassava flour (HQCF) substitution on the in vivo glycemic response of two bread types

  • 期刊论文

  • 发表日期：

    2026年3月13日

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  • Charles C. Dapuliga,
  • Nana Baah Pepra-Ameyaw,
  • Abena Boakye,
  • Faustina Dufie Wireko-Manu,
  • Henrietta N. Ene-Obong,
  • Ibok N. Oduro,
  • William Otoo Ellis

摘要

This study evaluated the effect of substituting wheat flour with 10% and 20% High-Quality Cassava Flour (HQCF) on the in vivo glycemic index (GI) of two common white bread types: sugar and tea bread. The resistant starch (RS), total dietary fibre (TDF), and their influence on glycemic responses were assessed. Bread without HQCF served as the control. Thirty-three healthy individuals were recruited, and each consumed 12 test samples with glucose as the reference. Postprandial blood glucose was measured at 15, 30, 45, 60, 90, and 120 min. HQCF substitution significantly increased dietary fibre and resistant starch levels while lowering GI (p < 0.05). Tea bread with 20% HQCF recorded the lowest GI (37.21), highest RS and TDF, indicating a substantial nutritional improvement. Sugar bread samples had a significantly higher GI than tea bread. This study provides in vivo evidence that HQCF-wheat composite bread, particularly tea bread, offers a lower glycemic response. Given cassava’s availability in sub-Saharan Africa, and the wide consumption of white bread, the studied HQCF-substituted bread presents a feasible and scalable dietary intervention to support metabolic health.