High-protein, low glycemic index snack from optimized blend of three wholegrains exhibits nutraceutical quality and elicits low glycemic response in diabetic human subjects

High-protein, low glycemic index snack from optimized blend of three wholegrains exhibits nutraceutical quality and elicits low glycemic response in diabetic human subjects

Abstract Snack products are evolving as new carriers of functional ingredients with nutritional and health-promoting benefits. A blend of whole grains is increasingly being utilized to harness the functional potential of the grain mix. Amaranth, acha, and pearl millet grains flours were optimized us...

Full description

Bibliographic Details
Main Authors: Aderonke Ibidunni Olagunju, Titilope Ifeolu Arigbede, Idowu Sunday Oyeleye, Solomon Akinremi Makanjuola, Esther Taiwo Oyebode, Adenike Christianah Enikuomehin
Format: Article
Language:English
Published: BMC 2024-03-01
Series:Food Production, Processing and Nutrition
Subjects:
Multigrain
High-protein snack
Clinical observation
Glycemic regulation
Serum biochemical properties
Online Access:https://doi.org/10.1186/s43014-023-00175-8

Internet

https://doi.org/10.1186/s43014-023-00175-8

Similar Items