Leafy vegetables fortification enhanced the nutritional profile and reduced the glycemic index of yellow cassava pasta

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 2022 Netherlands, Belgium English Publisher:Royal Society of Chemistry (RSC)Journal:Food & Function, volume 13, pages 6,118-6,128 (issn: 2042-6496, eissn: 2042-650X,

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Authors: Lawal, Oluranti M.; Fogliano, Vincenzo; Rotte, Imke; Fagbemi, Tayo N.; Dekker, Matthijs; Linnemann, Anita R.;

doi: 10.1039/d2fo00072e

pmid: 35579117

Leafy vegetables fortification enhanced the nutritional profile and reduced the glycemic index of yellow cassava pasta

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Abstract

The inclusion of leafy vegetables in vegetable-fortified yellow cassava pasta reduced the glycemic index and showed appreciable bioaccessibility of micronutrients.

Countries

Netherlands, Belgium

Related Organizations

KU Leuven
Belgium
Federal University of Technology
Nigeria
Wageningen University & Research
Netherlands
University of Technology
Russian Federation
Federal University of Technology
Nigeria

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Keywords

Biochemistry & Molecular Biology, Manihot, Iron, MODELS, COOKING, STARCH DIGESTIBILITY, ZINC BIOACCESSIBILITY, FOOD, Vegetables, Life Science, Micronutrients, 3006 Food sciences, Triticum, Science & Technology, 3210 Nutrition and dietetics, IRON, BETA-CAROTENE, Starch, IN-VITRO, beta Carotene, Plant Leaves, Zinc, Glycemic Index, Food Science & Technology, Food, Fortified, Powders, Life Sciences & Biomedicine, ANTIOXIDANT ACTIVITY, MATRIX, 0908 Food Sciences

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