Assessing starch digestibility and carbohydrate quality of Ugandan maize varieties: implications for diet-related non-communicable diseases risk

Low-carbohydrate-quality food consumption increases risk of the development of diet-associated non-communicable diseases (NCDs). Although maize is a major dietary carbohydrate source food consumed by 92% of households in Uganda, its carbohydrate quality is largely unknown. This study examined starch...

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Главные авторы:	Finagnon Toyi Kevin Fassinou, Solomon Olum, Duncan Ongeng
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Taylor & Francis Group 2026-12-01
Серии:	Cogent Food & Agriculture
Предметы:	Digestibility glycemic index metabolic diseases resistant starch Food Chemistry Biochemistry
Online-ссылка:	https://www.tandfonline.com/doi/10.1080/23311932.2025.2607772
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