The study aimed at determining nutritional, antioxidant and blood glucose lowering
potentials of improved plantain-based dough meals enriched with defatted soybean and …

Nutrition transition to high energy-dense foods has been implicated as the major causes of
diet related diseases. Plantain-based dough meals supplemented with soybean cake and …

Abstracts Background Dyslipidemia is an aberrant rise in blood lipids due to diet and
lifestyle. It has implicated as the major risk factor for developing hypertension among other …

Abstract The samples, PLT (100% Plantain), PSC (Plantain 70%, Soycake 30%), PSR
(Plantain 65%, Soycake 30%, Rice bran 5%), PSO (Plantain 65%, Soycake 30%, Oat bran …

Diabetes mellitus (DM) is a chronic metabolic disorder characterized by increased blood
glucose levels due to either lack of insulin production or inefficient as in the activity of insulin …

BACKGROUND: Both dietary fiber and polyphenols have been reported to exert
antihyperglycemic effect. Potato peel (PP), a waste by product of potato processing, is found …

Phenolic compounds as agro-industrial by-products have been associated with health
benefits since they exhibit high antioxidant activity and anti-diabetic properties. In this study …

Antidiabetic properties of fermented foods have been previously demonstrated. This study
aimed to examine the antidiabetic and hypolipidemic potential activities of L. plantarum …

Diabetes is a global pandemic typified by impaired carbohydrate metabolism. In folklore,
mushrooms consumption has been linked to diabetes management. However, this study …

The objective of the present study was to evaluate α‐glucosidase inhibitory and antidiabetic
effects of Nopal water extract (NPWE) and Nopal dry power (NADP) in low‐dose …