Proximate Composition, Antidiabetic and Hypolipidemic Activity of Bread Produced from Wheat-Sorghum Base Supplemented with Mung Bean Malt and Carrot Flour.

Diabetes is a group of disorders of carbohydrate metabolism characterized by a high level of glucose in urine. Evidence supports the use of whole-grain foods, vegetables, and fruits, and foods with a low glycemic index in the management of diabetes. Ten (10) blends of wheat-sorghum flour supplemented with mung bean malt and carrot flour were used for bread production and evaluated for proximate composition. Three bread samples with protein contents of 18% or higher were tested for antidiabetic and hypolipidemic effects on alloxan-induced diabetic rats. Bread samples containing 30% mung bean malt and 5% carrot flour had the highest protein (22.88%), ash (2.41%), and fiber (3.60%) contents that differed significantly (P < .05) from other composite breads and control (100% wheat bread). The reduction in fasting blood sugar level was observed to be greater in the rat groups fed experimental samples than in the control. Bread samples with the highest content of mung bean malt (30%) and carrot flour (5%) were more effective in the reduction of fasting blood glucose, triglyceride, and serum cholesterol levels than other formulations. When rats fed experimental diets were compared with controls, they had lower serum cholesterol (137.67, 150.67, and 154.67 mg/dL), lower low-density lipoprotein (LDL; 68.46, 84.96, and 84.20 mg/dL), higher very LDL (11.86, 20.20, and 22.18 mg/dL), and higher high-density lipoprotein (54.67, 45.67, and 48.33 mg/dL). The results suggest that the bread modified with mung bean malt and carrot flour possesses antidiabetic and hypolipidemic effects. Approval Reference Number: FVM-UNN-IACUC-2021-1182.