Anti Diabetics And Antioxidant Potentials of Whole Wheat Bread Substituted With Lagos Red Spinach Flour and Extract (Celosia Argentea)

Abstract

This study analyzes the possibilities of adding Lagos spinach (Celosia argentea) into wheat bread recipes to boost its nutritional, functional, and sensory properties. The research addresses the issues of wheat dependency and public health concerns such as diabetes and obesity. Bread was produced from wheat flour substituted with dry Lagos spinach flour (10–50%) and its aqueous extract (230-300ml) were analysed using standard methods for proximate composition, physicochemical  and  sensory properties, antioxidant capacity, and anti diabetic potential. Results revealed that increasing spinach substitution enhanced protein, fiber, ash, and antioxidant levels, while it reduced carbohydrate content and glycemic index.  The bread also showed increased α-amylase and α-glucosidase inhibition, hence a potential for diabetes management. The sensory studies showed that the acceptability reduced from 6.83 ± 1.64 in 100% wheat bread to 3.60 ±1.81 in 50% spinach substituted wheat bread due to changes in texture and colour but are nutritionally superior to 100% wheat flour bread. This indicates that Lagos red spinach is a sustainable ingredient for functional food production, providing the consumers with nutritionally value added bread that can confer health benefits.

Key Words: Wheat, bread, diabetes, spinach.