Composite durum wheat flour/plantain starch white salted noodles : Proximal composition, starch digestibility, and indigestible fraction content
In search of a way to improve the nutritional profile of noodles, we prepared them with various mixtures of durum wheat flour and isolated plantain starch, and tested their proximal composition. Cooked noodles were assessed for in vitro starch digestibility, indigestible fraction content, and predicted glycemic index. The protein content declined with the addition of plantain starch. Both total st