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Blood glucose lowering, glycaemic index, carbohydrate-hydrolysing enzyme inhibitory activities of potential functional food from plantain, soy-cake, rice-bran and oat-bran flour blends

Timilehin David Oluwajuyitan, Oluwole Steve Ijarotimi, Tayo Nathaniel Fagbemi, Ganiyu Oboh

2021Journal of Food Measurement & Characterization28 citationsDOI

Topics & Concepts

BranGlycaemic indexFood scienceChemistryCarbohydrateGlycemic indexBiochemistryDiabetes mellitusBiologyEndocrinologyRaw materialOrganic chemistryGlycemicFood composition and propertiesPhytase and its ApplicationsGinkgo biloba and Cashew Applications
Blood glucose lowering, glycaemic index, carbohydrate-hydrolysing enzyme inhibitory activities of potential functional food from plantain, soy-cake, rice-bran and oat-bran flour blends | Litcius