EFFECT OF CONTROLLED FERMENTATION OF SOME TRADITIONAL FOODS ON THE GLYCAEMIC RESPONSE OF DIABETIC ADULT RATS
ABSTRACT Effect of controlled fermentation with Candida tropicalis on glycaemic index of cassava, maize and sorghum flours and blood glucose response, protein utilization, mineral and vitamin bioavailability of their blends in diabetes induced adult rats was studied. Candida tropicalis was isolated and used in semi-solid state controlled fermentation of the starchy foods at 0, 24, 48 and 72h. Physicochemical composition of the fermented starchy flours and two under-exploited unfermented legume ...
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