Manufacture of the Functional Noodle and its Effects on Postprandial 2h-blood Glucose and Serum Lipid Levels of Subjects with IGT

Conclusion: FN made in the 4:3:3 ratio of powder of corn, powder of bean cake defatted and powder of peeled whole potato is more effective to decrease the levels of postprandial 2h-blood glucose. FN is a staple type of functional food that could be used for the treatment of IGT.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research