English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This study determined the glyceamic indices of unripe red banana and unripe plantain flour meals. Unripe plantain and red banana were processed into flour and were subjected to proximate analysis using standard procedures. Twelve apparently healthy normo-glycaemic adults of normal body weight consumed 50 g digestible carbohydrate from glucose drink and test diets. Blood glucose concentration was measured prior to the consumption of the control and test diets and at 30, 60, 90 and 120 minutes after consumption of the standard and test diets. Glycaemic indices of the test diets were calculated. Data obtained were analyzed using descriptive statistics of SPSS version 16 and were presented as means and standard deviations. Unripe plantain and unripe red banana flours contained crude fiber (0.82% and 1.11%) and carbohydrate (85.85% and 86.77%), respectively. Glycaemic indices of unripe plantain and unripe red banana flour meals were 52.80 and 54.96, respectively. Keywords: Unripe plantain flour, unripe red banana flour, glycaemic indices

Glycaemic indices of unripe plantain (<i>Musa paradisiaca</i>) and unripe red banana (<i>Musa sp. AAA</i>) flour meals