International Journal For Multidisciplinary Research

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Effect of Fermented Plantain Flour Inclusion on the Glycemic Response, Nutritional Composition and Anti-Inflammatory Properties of Wheat Bread

Author(s) Alagbe Iyanu Caleb, Quadri Jelili Akorede, Gbadegesin Imosi Oyesola, Malomo Sunday Abiodun
Country Nigeria
Abstract Bread is a staple food worldwide, but the increasing prevalence of gluten-related disorders and the need for nutritious alternatives have led to exploring composite flours in bread production. This study investigated the effects of incorporating fermented plantain flour into wheat bread on its nutritional composition, anti-inflammatory properties, glycemic response, and sensory characteristics. Composite bread samples were analyzed for proximate composition, amino acid profile, anti-inflammatory activities (protein denaturation, membrane stabilization, and enzyme inhibition), glycemic index, and sensory attributes. Results showed that 30% plantain flour substitution (ZOM3) significantly enhanced the nutritional profile, with increased protein (23.16%), fiber (3.51%), and improved amino acid composition. This formulation demonstrated superior anti-inflammatory properties, with protein denaturation inhibition (IC50 ~26 μg/ml) comparable to diclofenac, and showed remarkable anti-lipoxygenase (IC50 16.01 μg/ml) and anti-cyclooxygenase (IC50 19.20 μg/ml) activities. The glycemic load was significantly reduced in ZOM3 (25.1) compared to the control (51.26). Sensory evaluation revealed high acceptability scores (8.12-8.67) for all composite bread formulations. These findings suggest that fermented plantain flour can be successfully incorporated into wheat bread up to 30% substitution level, creating a functional food product with enhanced nutritional value, improved health-promoting properties, and acceptable sensory characteristics.
Keywords Composite flour, fermented plantain, anti-inflammatory, glycemic index, Bread
Field Medical / Pharmacy
Published In Volume 7, Issue 2, March-April 2025
Published On 2025-03-03
DOI https://doi.org/10.36948/ijfmr.2025.v07i02.37354
Short DOI https://doi.org/g86xdd
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