Correlation of legumes’ glycemic index with its digestibility: A review / Nurul Diyanah Mohd Tahar and Nur Rabiatul Adawiah Mohammad Noor

• Main Authors: Mohd Tahar, Nurul Diyanah, Mohammad Noor, Nur Rabiatul Adawiah
• Format: Conference or Workshop Item
• Language: English
• Published: 2021
• Subjects: Laboratories. General works; Fatty acids; Extraction (Chemistry); Food processing and manufacture
• Online Access: https://ir.uitm.edu.my/id/eprint/57374/1/57374.pdf; https://ir.uitm.edu.my/id/eprint/57374/
• Institution: Universiti Teknologi Mara

Legumes are a carbohydrate-containing food that has become a staple food for some individuals due to their ability to give people extended satiety. This is due to the slow digestion of foods for glucose utilization, implying a low glycemic index (GI). However, a sedentary lifestyle might prefer to c...