Effect of incorporating legume flour into semolina spaghetti on its cooking quality and glycaemic impact measured in vitro.

@article{Chillo2010EffectOI,
  title={Effect of incorporating legume flour into semolina spaghetti on its cooking quality and glycaemic impact measured in vitro.},
  author={Stefania Chillo and John Alexander Monro and Shalini Mishra and Christiani Jeyakumar Henry},
  journal={International journal of food sciences and nutrition},
  year={2010},
  volume={61 2},
  pages={149-60}
}
Spaghetti is a favoured carbohydrate source because of its low glycaemic impact. The protein quality of semolina spaghetti is not ideal, however, and could be improved by including legume flour. We investigated whether incorporating legume flour in spaghetti, to improve its nutritional value, would affect its cooking quality and glycaemic impact. Four types of spaghetti containing 10% of either mung bean, soya bean, red lentil or chickpea flour were made and compared with a spaghetti control… CONTINUE READING