Towards the use of undervalued African truffle and pearl millet to modulate glucose release in crackers
| dc.contributor.author | Uukule, Erick | |
| dc.date.accessioned | 2022-08-09T09:35:45Z | |
| dc.date.available | 2022-08-09T09:35:45Z | |
| dc.date.issued | 2022 | |
| dc.description.abstract | Indigenous and underutilized food resources can play a role in nutrition. Pearl millet, an underutilized cereal, has slowly digestible starch. However, it hardly features in many diets possibly due to its limited diversified use in high-value convenience food products. some mushrooms also improve postprandial glycaemic responses. this study investigates the effect of compositing Kalahari truffle (KT) with fermented pearl millet and bread wheat flour on the nutrient and in vitro starch digestibility of the crackers. Fermented whole grain pearl millet flour was mixed with bread wheat flour (1:1). KT powder was added to comprise 5, 10 and 15% of the composite flours. KT incorporation significantly increased the cracker's protein and significantly reduce their in vitro starch digestibility. | en_US |
| dc.identifier.uri | http://hdl.handle.net/11070/3244 | |
| dc.language.iso | en_US | en_US |
| dc.subject | Pearl millet | en_US |
| dc.subject | Mushrooms | en_US |
| dc.title | Towards the use of undervalued African truffle and pearl millet to modulate glucose release in crackers | en_US |
| dc.type | Article | en_US |