Analysis of Glycemic Index and Nutritional Content in White Bread Enriched with Arrowroot Flour

Abstract

This study explores the nutritional and glycemic impact of incorporating arrowroot tuber flour in bread production as a step toward managing type 2 diabetes. In alignment with Sustainable Development Goal 2, the research leverages local food resources—specifically arrowroot tuber flour—to enhance food security and address the growing prevalence of diabetes. The study delves into the effectiveness of dietary interventions, emphasizing the glycemic index (GI) and glycemic load (GL) in weight loss maintenance and diabetes prevention. Arrowroot tuber, recognized for its low-GI and high fiber content, emerges as a potential substitute for high-GI white bread in response to Indonesia's increasing diabetes prevalence. Employing an experimental approach, wheat flour is substituted with arrowroot flour at different levels, revealing that a 30% substitution exhibits optimal nutritional attributes, including reduced fat content and increased dietary fiber. Glycemic index testing indicates that arrowroot tuber bread, especially at the 30% substitution level, has a lower glycemic impact, making it suitable for individuals with diabetes. The discussion emphasizes the well-rounded nutritional profile of arrowroot tuber bread, which is rich in carbohydrates, dietary fiber, and essential minerals, aligning with recommendations for heart health, weight management, and bone health. The study concludes that arrowroot tuber flour is a promising low-GI substitute in bread production, with the 30% substitution level recommended for optimal sensory appeal and glycemic impact. Further research is encouraged to explore additional health benefits, emphasizing its potential role in diabetes management and overall well-being.