Fiber and Coronary Heart Disease

Dreher, Mark L.

doi:10.1007/978-3-319-50557-2_13

Cited by 2 publications

(1 citation statement)

References 62 publications

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“…Some processing techniques associated with cereals involve removal of the germ and bran thus refined cereal products such as polished white rice and refined wheat flour [2]. Consumption of these refined cereal based food products has been associated with high glycaemic values, which is a predisposing factor to type 2 diabetes and obesity [3] [4]. It has also been reported that communities that depend primarily on cereal based foods, especially from emerging economies, suffer from health problems related to protein-energy malnutrition and micro-nutrient deficiencies [5] [6] [7].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Protein Content and Dietary Fibre in a Composite Flour Blend Containing Rice (Oryza sativa), Sorghum [Sorghum bicolor (L.) Moench] and Bamboo (Yushania alpine) Shoots

Wanjala¹,

Mary²,

Symon³

2020

FNS

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Initiatives on tackling food insecurity among global emerging economies are being focused on enriching native staple foods with locally available nutritious underutilized crops. The objective of this study was to optimize protein content and dietary fibre in rice (Oryza sativa) flour using Sorghum (Sorghum bicolor L.) and Bamboo shoots (Yushania alpina). An extreme vertices How to cite this paper: Wanjala, W.N., Mary, O. and Symon, M. (2020) Optimization of Protein Content and Dietary Fibre in a Composite Flour Blend Containing Rice (Oryza sativa), Sorghum [Sorghum bicolor (L.) Moench] and Bamboo (Yushania alpina) Shoots. Food and Nutrition Sciences, 11, 789-806.

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