| Autor: |
Olugbuyi, Ayo Oluwadunsin, Malomo, Sunday Abiodun, Ijarotimi, Oluwole Steve, Fagbemi, Tayo Nathaniel |
| Předmět: |
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| Zdroj: |
Journal of Culinary Science & Technology; 2023, Vol. 21 Issue 5, p795-817, 23p |
| Abstrakt: |
Nutritional therapy is being embraced in the control of metabolic disorders such as diabetes mellitus instead of orthodox drugs. This research was aimed at ascertaining the physico-chemical composition and blood sugar reducing potential of dough meal from optimized unripe plantain, soycake and rice bran flour blends PSRF (60% plantain, 25% soycake, and 15% rice-bran). The 100% plantain flour (PLTF) and cerolina flour (CERF) served as control. Their respective dough meals (PSRD, PLTD and CERD) were obtained by stirring in boiling water. Physico-chemical properties and blood sugar reducing potential were determined. PSRD has high anti-oxidative activities, glycemic index and load of 38% and 28% respectively and ability to reduce blood sugar of diabetic rats hence, has potential as dietary intervention in modulating type 2 diabetes mellitus and oxidative stress. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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