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VOL. 8, ISSUE 6 (2023)
Impact of cooking methods on the glycemic index of mung beans
Authors
Kidane Lewoye, Shimeles Mengisteab
Abstract
This study
investigates the effect of various cooking methods on the glycemic index (GI) of
mung beans (Vigna radiata), a
nutrient-dense legume known for its low natural GI. Cooking methods assessed
include boiling, steaming, and microwaving. The research aims to provide
insights into how these methods influence the GI of mung beans, contributing to
dietary recommendations for glycemic control and the management of diabetes.
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Pages:34-35
How to cite this article:
Kidane Lewoye, Shimeles Mengisteab "Impact of cooking methods on the glycemic index of mung beans". International Journal of Academic Research and Development, Vol 8, Issue 6, 2023, Pages 34-35
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