The positive effects of dietary fibre on health are now widely recognised; however, our
understanding of the mechanisms involved in producing such benefits remains unclear …

Although high‐amylose starches are not a recent innovation, their popularity in recent years
has been increasing due to their unique functional properties and enhanced nutritional …

Grain legumes occupy an important place in human nutrition, especially in the dietary
pattern of low-income groups of people in develo** countries. Legumes, considered as …

The link between carbohydrate intake and health is becoming increasingly important for
consumers, particularly in the areas of glycemic index (GI) and extended energy-releasing …

This chapter focuses on the nutritional value of chickpea, comparing desi (coloured seed
coat) and kabuli (white seed coat) types, their dhal or flour, and their use as a green …

Retention of intact plant cells to the end of the small intestine leads to transport of entrapped
macronutrients such as starch and protein for colonic microbial fermentation, and is a …

The ingestion of dietary fibre has been correlated with the prevention of many health‐
threatening diseases and cancers. Plant cell walls are the major source of dietary fibre and …

Starch represents the major source of available carbohydrate in the human diet. Starch is
the most abundant (22–45%) carbohydrate in the legume seed. The rate of starch digestion …

The Mexican government declared that overweight and obesity are Mexico's principal public
health problems. Because of this problem the development of nutraceutical foods with a low …

Background Starch is the major stored carbohydrate in grains and legumes. Apart from
nutritional functionality, starch has multiple industrial applications. Starch is synthesised in …