Evaluation of starches digestibility and glycemic index of commonly consumed staple foods from selected varieties of cassava (Manihot sp.) and yam (Dioscorea sp.)
Consumption of high Glycemic Index (GI) foods is a risk factor for increasing prevalence of metabolic related non-communicable diseases. Cassava and yam are among common staples known to have high GI and are usually avoided by diabetics because they can rapidly raise blood glucose. Currently, it is...
| Main Author: | |
|---|---|
| Format: | Tesis |
| Language: | Inglés |
| Published: |
University of Ibadan
2019
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/109975 |
Similar Items: Evaluation of starches digestibility and glycemic index of commonly consumed staple foods from selected varieties of cassava (Manihot sp.) and yam (Dioscorea sp.)
- Evaluation of in vitro digestion methods and starch structure components as determinants for predicting the glycemic index of rice
- Extruded Rice Noodles: Starch Digestibility and Glycemic Response of Healthy and Diabetic Subjects with Different Habitual Diets
- Starch structure and digestibility of rice high in resistant starch
- Variation in pasting and functional properties of flours and starches from water yam (Dioscorea alata)
- Structural, Physicochemical, and Digestion Properties of Sweetpotato Starches
- Slowly digestible starch: a biochemical engineering perspective on functional food development and metabolic health
