Abstract
Diabetes is caused by higher glucose in the bloodstream and is considered one of the major health problems in Indonesia. Wheat flour-based meals are unsuitable for people with diabetes due to their high glycaemic index (GI), which may rapidly increase blood glucose levels. The low-GI characteristic of almonds (Prunus dulcis) makes it very potential to replace the wheat flour used in foods. Almonds have a high fiber, unsaturated fat, magnesium, and vitamin E content but low in carbohydrates. Almond consumption also enhances satiety and lowers postprandial glycemia, hence making it suitable alternative flour for people with diabetes. This review aims to provide scientific information regarding the processing technique, nutritional content, bioactive compounds, antioxidant activity, and the diabetes-related health benefits of almond flour. This information is important for supporting almond flour’s potential in diabetes management through food controlling approach.
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