ArticlePreventive nutrition and food science2024
Bambara Bean Substitution Improves the Nutritional Content and Increases the Satiety Index of Purple Sweet Potato Bread.
Article in Preventive nutrition and food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to develop tuber bread from purple sweet potato and bambara beans with high satiety and low glycemic index (GI). Different ratios of purple sweet potato to bambara bean were used: 100:0 (F0), 80:20 (F1), 60:40 (F2), and 40:60 (F3). The satiety index (SI) was determined by assessing the consumption of a 240 kcal isocaloric food and collecting data through a visual analog scale. Blood samples were collected from 11 subjects to determine the GI of the test food. This was achieved using the finger-prick capillary blood sampling method or an EasyTouch glucometer. The results showed that tuber-bread F1 was categorized as high-fiber sources (6.92±0.03 g), whereas F2 and F3 were classified as fiber sources (5.50±0.07 and 5.14±0.11 g, respectively). Significant differences were observed among all formulas. Additionally, formula F3 showed a high SI (160.12%±18.38%) and GI (81.94±2.13), suggesting that the consumption of fiber-rich food may promote feelings of fullness and reduce food cravings. The satiety score analysis of the selected products against standard food yielded a regression equation (y=-0.257x+66.648), showing that tuber-bread F3 extended satiety by up to 95 min compared with white bread. As a result, tuber-bread F3 may help to reduce the consumption of additional food, which is frequently a significant contributor to excessive calorie intake.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.