Abstract
Legumes are low-carbohydrate food and are abundant in dietary fiber. In order to provide a functional staple food that does not cause a rapid increase in postprandial blood glucose levels, four kinds of legumes were focused on as ingredients. Noodles made from dehulled yellow pea, unshelled yellow pea, chickpea, and lentil were prepared and evaluated as functional staple foods for controlling blood glucose via an in vitro digestion method. We also measured breaking stress and breaking strain using a creep meter, as well as sensory tests on a 9-point hedonic scale. The noodles made from yellow pea had high values for both breaking stress and breaking strain, and was highly regarded in the sensory tests. Therefore, the noodles made from yellow pea on postprandial glucose and insulin response were measured in a randomized double-blind study (n = 12). The results show that noodles made from yellow pea have a low glycemic index (50.4), and have potential as a functional staple food.
Highlights
IntroductionTypical staple foods include grains (rice, wheat, etc.) and tubers (sweet potato, potato, cassava, etc.)
A staple food is a food that people consume frequently, usually on a daily basis
Noodles were prepared from legumes in order to provide a novel functional staple food
Summary
Typical staple foods include grains (rice, wheat, etc.) and tubers (sweet potato, potato, cassava, etc.). Rice, when considered in combination with other crops, is the staple food of half the global population [1]. The most common staple food is wheat, accounting for a relatively high percentage, followed by corn, sorghum, millet, and legumes [2]. The grains that play a central role as staple foods contain high levels of carbohydrates. Blood glucose is an important source of energy for survival, but persistent excessive increases in blood glucose or chronic hyperglycemia, cause conditions, such as diabetes, coronary artery disease, and obesity, and are a global health risk. Past studies have shown that white rice, the world’s most widely consumed staple food, may increase the risk of type 2 diabetes when consumed in large amounts [3,4]
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