Starch Hydrolysis, Polyphenol Contents, and In Vitro Alpha Amylase Inhibitory Properties of Some Nigerian Foods As Affected by Cooking

The effect of cooking on starch hydrolysis, polyphenol contents, and in vitro α-amylase inhibitory properties of mushrooms (two varieties Russula virescens and Auricularia auricula-judae), sweet potato (Ipomea batatas), and potato (Solanum tuberosum) was investigated. The total, resistant, and diges...

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Detalhes bibliográficos
Publicado no:Front Nutr
Main Authors: Saidu, Sani, Eleazu, Chinedum Ogbonnaya, Ebuka, David, Ikechukwu, Anthony, Blessing, Montalto, Chibuike, Nwoye, Chukwuma, Chukwu
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2017
Assuntos:
Nutrition
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5722800/
https://ncbi.nlm.nih.gov/pubmed/29255711
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fnut.2017.00060
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