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Fig. 1 | Food Production, Processing and Nutrition

Fig. 1

From: High-protein, low glycemic index snack from optimized blend of three wholegrains exhibits nutraceutical quality and elicits low glycemic response in diabetic human subjects

Fig. 1

a Blood glucose concentration in non-diabetic subjects. b Blood glucose concentration in diabetic subjects. c Incremental area under the glucose curve of study participants. Lines represent mean ± SEM (n = 10). NC: non-diabetic healthy group (positive control); G1: subjects that did not receive any test food (negative control); G2: subjects fed MBY (snack comprising 90% amaranth, 5% acha, 5% pearl millet); G3: subjects fed MBZ (snack comprising 47.98% amaranth, 26.68% acha, 25.34% pearl millet); G4: subjects fed COB (commercial oat snack)

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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