Effect of Roasting on Whole Grain Barnyard Millet to the Proximate Composition, Amino Acid Profile, Total Phenolic Content and Antioxidant Activity

@#Introduction: Barnyard millet, an ancient grain that serves as a staple food and a key component of many diets, requires processing before consumption. Roasting is a common processing method that can enhance millet palatability. However, it is important to ensure that the nutritional properties are well preserved. Hence, this study investigated the influence of roasting on the proximate composition, amino acid composition, total phenolic content (TPC) and antioxidant activity of the whole grain barnyard millet sample. Method: The roasted sample of whole grain barnyard millet was roasted in the oven at 110℃ for 10 minutes and used for proximate analysis and amino acid composition. Meanwhile, TPC and DPPH were performed using the ethanol extract of a roasted whole-grain barnyard millet sample. Results: This study found a significant (p<0.05) of 14.22% reduction in moisture content in roasted millet compared to non-roasted millet. The roasted millet sample showed a higher fat content (p<0.05) compared to the non-roasted millet sample, with values of 5.08±0.24% and 4.38±0.24%, respectively. The total amino acid content of the non-roasted sample was 116.76±11.31ng, while the roasted sample had a value of 123.51±0.23.22ng. In addition, the TPC and antioxidant activity were found significantly higher (p<0.05) in the roasted sample than in the non-roasted sample of whole grain barnyard millet. Conclusion: The roasting method should be considered in processing of the whole grain barnyard millet to enhance the nutrient composition and boost its functionality.

Association between carbohydrate quality index and dietary patterns, sleep quality, anxiety level, and depression symptoms: A cross-sectional study

Aim: This study was conducted to determine the relationship between carbohydrate quality and sleep quality, depression, anxiety, stress and anthropometric measurements. Methods: The carbohydrate quality was calculated using the total fiber intake, ratio of whole grains to total grains, the ratio of solid carbohydrates to total carbohydrates, and the glycemic index. Sleep status was determined using the Pittsburgh Sleep Quality Index (PSQI) and nutritional status was determined by taking a 1-day food consumption record and food consumption frequency. Results: It was found that 20% of the participants with the highest carbohydrate quality had the highest sleep quality and the lowest body mass index. Conclusion: Adults should be informed that the quality of carbohydrates that they consume, was associated with better sleep quality and some micronutrients (potassium, magnesium, vitamin A-D-K-C-B1-B6, Folate) but no significant correlation was found between anxiety, depression, and stress scores

Objetivos: Este estudio se realizó para determinar la relación entre la calidad de los carbohidratos y la calidad del sueño, la depresión, la ansiedad, el estrés y las medidas antropométricas. Métodos: La calidad de los carbohidratos se calculó utilizando la ingesta total de fibra, la proporción de granos integrales a granos totales, la proporción de carbohidratos sólidos a carbohidratos totales y el índice glucémico. El estado del sueño se determinó utilizando el índice de calidad del sueño de Pittsburgh (PSQI) y el estado nutricional se determinó tomando un registro de consumo de alimentos de un día y la frecuencia de consumo de alimentos. Resultados: Se encontró que el 20% de los participantes con la mayor calidad de carbohidratos tenían la mejor calidad de sueño y el índice de masa corporal más bajo. Conclusión: Se debe informar a los adultos que la calidad de los carbohidratos que consumen, se asoció con una mejor calidad del sueño y algunos micronutrientes (potasio, magnesio, vitamina A-D-K-C-B1-B6, folato), pero no se encontró una correlación significativa entre las puntuaciones de ansiedad, depresión y estrés.

An Observational Study on the Safety of Long-term Intake of Coix-seed Reactive Derivatives (CRD) in Adults / 日本補完代替医療学会誌

We evaluated the long-term safety of eight adult volunteers (male 7, female 1: average age 47.4 years) ingesting powdered foods containing Coix-seed Reactive Derivatives (CRD/2.2g/day or 4.4g/day) for 1 year 8 months to 5 years (average 2 years 9 months). Body weight, vital signs (blood pressure, pulse rate), peripheral blood test, blood biochemical test, etc. were observed. We also investigated the presence or absence of side effects. The results showed no notable changes in vital signs or blood test results. From the above, it was speculated that long-term intake of CRD would not pose a safety problem. We plan to continue the study by increasing the number of observation cases in the future.

A Preliminary Study for the Effect of Coix-seed Reactive Derivatives (CRD) on Human Skin Fibroblast Proliferation and Collagen Production / 日本補完代替医療学会誌

Objective: We investigated the effects of Coix-seed Reactive Derivatives (CRD) on fibroblast proliferation and collagen production. Methods: Various concentrations of CRD (0.00001%, 0.0001%, 0.001%, 0.01%, 0.1%, 1%) were added to human fibroblasts, and changes in cell count and extracellular collagen production were measured. Results: Fibroblasts proliferated by the addition of CRD, peaked at about 1.7 times when the CRD concentration was 0.0001%, and then decreased as the addition concentration increased. On the other hand, the collagen concentration in the extracellular matrix of fibroblasts increased as the CRD addition concentration increased, and the collagen concentration increased sharply at 0.1% of CRD concentration or more. Conclusion: It was suggested that CRD has a function of increasing the proliferation of fibroblasts and collagen production.

Whole-grain consumption and its determinants in Malaysian medical students: A cross-sectional study

Background: Whole-grain consumption is associated with several health benefits. Little is known, however, about whole-grain consumption patterns in medical students in Malaysia. Objectives: The study was conducted to assess whole-grain intake pattern and factors influencing intake among Malaysian medical students. Methods: A cross-sectional study investigating whole-grain intake among 151 medical students in a private medical university in Malaysia was conducted from January to June 2018. A self-administered questionnaire was used to assess sociodemographic variables, the whole-grain intake pattern and the knowledge and attitudes toward whole-grain intake. Data were analyzed using IBM SPSS software. Chi-square test and multivariable logistic regression were used. Results: The prevalence of reported whole-grain intake in the past 3 months was 51%. Chinese ethnicity, readiness to adhere to Malaysian food pyramid, and self-preparation of food, and eating at home were significantly associated with whole-grain consumption. However, the primary determinants of food choice such as education, knowledge, and affordability did not seem to influence whole-grain consumption. Whole-grain consumption is relatively low among Malaysian medical students. Cultural background and self-belief influence this practice despite being from the medical fraternity. Conclusions: Efforts are needed to bridge the knowledge–practice gap by assessing the barriers to whole-grain consumption to design effective initiatives to promote an increase in whole-grain consumption.

A Controlled, Randomized, Double-blind Trial to Evaluate the Effect of Vegetables and Whole Grain Powder That Is Rich in Dietary Fibers on Bowel Functions and Defecation in Constipated Young Adults

BACKGROUND: This study evaluated the effect of vege-powder (VP), mainly consisted of chicory, broccoli, and whole grains, on bowel habit improvement and constipation alleviation. METHODS: Using the Roman standard II, 96 male and female subjects in their twenties with constipation symptoms were divided into a control group or VP group. Subjects in a control group were supplied with rice flakes-powder (RFP) and subjects in the VP group were provided with 30 g of VP twice daily for 4 weeks. Constipation relief effectiveness was surveyed on 5-point Likert scales depending on stool hardness, amount of stool, sensation of incomplete evacuation, and straining to defecate at day 0, 14, and 28 of RFP or VP intake. RESULTS: Repeated measures analysis of variance analysis revealed that VP intake caused significant temporal changes in stool hardness, amount, sensation of incomplete evacuation, and straining to defecate. In addition, significant differences between control and VP groups were found in stool hardness, amount, sensation of incomplete evacuation, and straining to defecate at day 14 and 28 of experimental diet consumption. VP supplement for 2 weeks significantly increased the evacuation frequency (1.04 +/- 0.71), compared to control group (0.41 +/- 0.64) and this increase was maintained at 4 week of diet supplements. CONCLUSIONS: This result showed that constipated subjects who consumed VP, mainly consisting of chicory, broccoli, and whole grains, improved constipation symptoms at 2 and 4 weeks of consumption compared to those of control group who were provided with RFP.

Effects of whole grain-bean mixed staple food on intestinal microecology and metabolic parameters of obese people / 中华临床营养杂志

Objective To investigate the effects of whole grain-bean mixed staple food on intestinal microecology,anthropometric,and metabolic parameters of obese people.Methods Totally 87 obese people were divided with random number table into whole grain-bean mixed staple food group (test group) and refined grains staple food group (control group).Body weight (BW),body mass index (BMI),waist circumference (WC),hip circumference (HC),waist/hip ratio (WHR),fasting plasma glucose (FPG),triglyceride (TG),total cholesterol (TC),high-density lipoprotein cholesterol (HDL-C),low-density lipoprotein cholesterol (LDL-C),and colony count of intestinal flora (bacillus bifidus,lactobacillus,clostridium perfringens,enterobacteria,enterococcus,bacteroides) were measured at baseline and 3 months after intervention.Results Ten people were excluded from this research,6 in the test group and 4 in the control group.Mter 3 months of dietary intervention,BW,BMI,WC,HC,and WHR were significantly lower in the test group than in the control group [(69.45 ± 7.07) kgvs.(72.42 ±5.79) kg,P=0.000; (26.08 ±1.48) kg/m2 vs.(27.27 ±0.81) kg/m2,P=0.000; (82.48±9.30) cm vs.(86.96±4.93) cm,P =0.000; (90.08 ±6.57) cm vs.(92.42 ±6.67) cm,P =0.000; 0.92 ±0.11vs.0.95 ±0.10,P =0.003].The levels of FPG,TC,and LDL-C in the test group were significantly lower than those in the control group [(4.92 ± 0.75) mmoL/L vs.(5.41 ± 1.21) mmoL/L,P=0.037; (3.85±1.13) mmoL/L vs.(4.38 ±1.26) mmoL/L,P=0.046; (3.55 ±1.04) mmoL/L vs.(4.16 ± 1.40) rnmoL/L,P =0.033] ; the level of HDL-C in the test group was significantly higher than that in the control group [(1.13 ± 0.37) mmoL/L vs.(0.92 ± 0.26) mmoL/L,P =0.004].The colony counts of intestinal bacillus bifidus,lactobacillus,and bacteroides in the test group were significantly higher than in the control group [(7.94 ± 0.58) lg CFU/g vs.(6.95 ± 0.38) lg CFU/g,P =0.000 ; (7.67 ± 0.46) lg CFU/g vs.(6.96 ± 0.57) lg CFU/g,P =0.000 ; (5.53 ± 0.44) lg CFU/g vs.(4.80 ±0.23) lg CFU/g,P =0.000],while the colony count of clostridium perfringens was significantly lower than in the control group [(4.40 ± 0.49) lg CFU/g vs.(5.11 ± 0.63) lg CFU/g,P =0.000].Conclusions In obese people,whole grain-bean mixed staple food can improve anthropometric parameters,some lipid metabolic parameters,and intestinal flora.The underlying mechanism may involve promoting the survival and proliferation of probiotics,thereby improving glucose and lipid metabolism.

Minerales, ácido fítico y γ-oryzanol en harinas integrales y salvados de tres variedades de arroz (oryza sativa l) cultivadas en venezuela / Minerals, phytic acid and γ-oryzanol in whole wheat flour and bran of three varieties of rice (oryza sativa l) grown in venezuela

El propósito de esta investigación fue determinar el contenido de algunos minerales, de ácido fítico y de γ-oryzanol en harinas integrales y salvados de tres cultivares (Cimarrón, Fonaiap 1 y Zeta 15) de arroz (Oryza sativa L) cosechados en Venezuela. Los minerales (Ca, Mg, Fe y Zn) fueron cuantificados por espectrofotometría de absorción atómica, mientras que el fósforo (P) y el ácido fítico fueron estimados a través de un método colorimétrico. El γ-oryzanol se cuantificó por HPLC. En general, el contenido de minerales fue mayor en la harina y en el salvado de la variedad Zeta 15. El contenido de P (400,0 ± 5,00 mg/100 g) y Mg (60,0 ± 0,00 mg/100 g) fue menor en la harina de la variedad Cimarrón, mientras que en los salvados de las distintas variedades se observaron valores significativamente altos de P (1860 ± 2,00 - 2185 ± 0,58 mg/100 g) y Ca (66,7 ± 1,15 ­ 73,3 ± 1,53 mg/100 g). Las tres variedades evaluadas representan importantes fuentes de ácido fítico y γ-oryzanol; sin embargo, la variedad Cimarrón fue la que exhibió las menores concentraciones de estos compuestos bioactivos. Basado en los resultados obtenidos, las harinas integrales y los salvados representan una fuente importante de minerales, de ácido fítico y de γ-oryzanol. La concentración de todos los microcomponentes es significativamente superior en los salvados con respecto a las harinas, lo que los convierte en una atractiva alternativa para la obtención de compuestos con actividad biológica de interés para la salud humana(AU)

The objective of this study was to determine the content of some minerals, phytic acid and γ-oryzanol in whole-grain flour and bran in three cultivars (Cimarrón, Fonaiap 1 y Zeta 15) of rice (Oryza sativa L) in Venezuela. The minerals were (Ca, Mg, Fe y Zn) quantified by Atomic Absorption Spectrophotometry while that the phosphorus (P) and phytic acid were determined using a colorimetric method. The γ-oryzanol was quantified by HPLC. In general, the mineral contents were higher in flour than bran in the cultivar Zeta 15. The P (400,0 ± 5,00 mg/100 g) and Mg (60,0 ± 0,00 mg/100 g) contents were lower in flour of the cultivar Cimarrón, while that were observed higher values of P (1860 ± 2,00 - 2185 ± 0,58 mg/100 g) and Ca (66,7 ± 1,15 ­ 73,3 ± 1,53 mg/100 g) in the bran of different cultivars. The three cultivars evaluated are an important source of phytic acid and γ-oryzanol; however, the Cimarrón cultivar exhibited the lowest concentrations of these bioactive compounds. Based on these results, whole-grain flours and brans may offer a good source of minerals, phytic acid and γ-oryzanol. The concentrations of all micro compounds evaluated were higher in the brans than the flours, this become the bran an attractive alternative to obtain compounds with biological activity of interest for human health(AU)

Comparative study on the nutritional and antioxidant properties of two Mexican corn (Zea mays) based meals versus processed cereals / Estudio comparativo sobre las propiedades nutricionales y antioxidantes de dos alimentos mexicanos basados en maíz (Zea mays) en comparación con cereales procesados

The present study was conducted to analyze the chemical composition, total phenolics content and antioxidant capacity of two whole corn (Zea mays) based meals traditional from Mexico: “traditional pinole” and “seven grain pinole”; and compare it with information available from ready to eat cereal products based on refined corn and whole grain cereals. Proximate analyses (moisture, ash, fat, protein and fiber) were carried out according to the procedures of AOAC, sugars content was determined by HPLC method; calcium and iron were quantified using atomic absorption spectroscopy. Total phenolic compounds were determined by Folin-Ciocalteu spectrophotometric method; the antiradical capacity was determined by DPPH colorimetric method and total antioxidant capacity was determined by FRAP method. Traditional and seven grain pinole presented higher energy content and nutrient density (protein and fat) than processed cereals. Calcium content was higher in processed cereals than pinole; seven grain pinole presented the highest conentration of iron. Polyphenolic concentration was higher in both kinds of pinole compared to processed cereals; traditional pinole presented the highest antioxidant activity measured by DPPH and FRAP methods. The results provide evidence about the important nutrient and antioxidant content of traditional and seven grain pinole compared to processed cereals based on corn and other grains. It is recommended their incorporation in to regular diet as a healthy food, with a good protein level, low sugar content and good antioxidant capacity.

En el presente estudio se analizó la composición química, el contenido de compuestos fenólicos totales y la capacidad antioxidante de dos alimentos elaborados a base de granos enteros de maíz (Zea mays) típicos de México: "pinole tradicional" y "pinole de los siete granos"; y se comparó con la información nutricional ya disponible de dos cereales procesados. El análisis proximal se realizó de acuerdo a los procedimientos de la AOAC, el contenido de azúcares se determinó por HPLC; el calcio y hierro se cuantificaron utilizando espectroscopía de absorción atómica. Los compuestos fenólicos totales se determinaron espectrofotométricamente por el método de Folin-Ciocalteu; la capacidad antirradical se determinó por el método colorimétrico del DPPH, y la capacidad antioxidante total se determinó por el método FRAP. El pinole tradicional y el pinole de los siete granos presentaron una mayor densidad de nutrientes (proteína y grasa) y mayor contenido calórico en comparación con los cereales procesados. El contenido de calcio fue mayor en los cereales procesados; el pinole de los siete granos presentó la mayor concentración de hierro. La concentración de compuestos fenólicos fue mayor en ambos tipos de pinole comparado con los productos procesados; el pinole tradicional presentó la mas alta actividad antioxidante medida por los métodos de DPPH y FRAP. Los resultados muestran evidencia sobre el importante contenido de nutrientes y compuestos antioxidantes del pinole tradicional y pinole de los siete granos; se recomienda su consumo regular, por ser alimentos con un buen nivel de proteína, bajo contenido de azúcar y con una buena capacidad antioxidante.

Association of Whole Grain Consumption with Nutrient Intakes and Metabolic Risk Factors in Generally Healthy Korean Middle-Aged Women / 대한지역사회영양학회지

OBJECTIVES: Epidemiological studies have suggested that a higher consumption of whole grain foods can significantly reduce the risk of chronic diseases including cardiovascular diseases, type 2 diabetes and obesity. The objective of the current study was to examine associations among the consumption of whole grains and nutrient intakes and biochemical indicators associated with chronic diseases among generally healthy middle-aged Korean women. METHODS: Using 24-hour recall data from the 2008-2009 National Health and Nutrition Examination Surveys, whole grain intake (g/day) was calculated for a total of generally healthy 1,953 subjects. The subjects were divided into three groups by the level of whole grain consumption (0 g/day, > 0 and or = 20 g/day). Mean values or proportions of various nutrient intakes and metabolic risk factors were compared according to the level of whole grain consumption. All statistical analysis was conducted using SAS software version 9.2. RESULTS: We observed that the overall consumption of whole grains was quite low. Specifically, 58.2% of subjects reported no whole grain consumption on the day of the survey, and the mean whole grain intake was only 15.3 g/day. The whole grain consumption was positively associated with intakes of various macro and micronutrients, namely, plant proteins and fats, dietary fiber, calcium, plant iron, potassium, zinc, vitamin A, beta-carotene, thiamin, riboflavin, niacin, vitamin B6 and folic acid. In addition, we found significantly decreasing trends in abdominal obesity and hypertriglyceridemia as whole grain intake levels increase. CONCLUSIONS: The study findings suggested the importance of promoting whole grain consumption as an efficient tool for improving various dietary aspects and preventing chronic diseases.

Relations of Whole Grain Consumption with Predisposing, Reinforcing, and Enabling Factors among Korean Adults

This study compared levels of whole grain consumption-related predisposing, reinforcing, and enabling factors according to socio-demographic variables, and examined how these factors are associated with whole grain consumption frequency among Korean adults. A survey questionnaire was administered to a convenience sample of adult males and females aged 20~59 years (n=300). The questionnaire included questions on predisposing, reinforcing, and enabling factors in relation to whole grain consumption as well as a brief whole grain food frequency questionnaire. Female subjects showed a significantly higher level of negative beliefs on health.nutrition.taste.texture while showing a significantly lower level of social support compared to that of males. The age group of 40~59 years showed a significantly higher social support level than the age group of 20~39 years. Results from multivariate regression analyses showed that different combinations of predisposing, reinforcing, and enabling variables were significant in predicting whole grain consumption frequency according to sex and age. The study findings can be used for developing specific target-oriented nutrition intervention programs for promotion of whole grain intake among Korean adults.

Desempenho produtivo e econômico do confinamento de bovinos zebuínos alimentados com três dietas de alto concentrado / Economic performance of zebu cattle under feedlot fed with three high concentrate diets

Estudaram-se o desempenho produtivo e a viabilidade econômica no confinamento de 24 bovinos, inteiros, com idade média de 23 meses, sendo 12 Nelore (NEL) e 12 F1 Nelore x Brahman (NBR), divididos em três dietas: SIL - silagem de milho e ração concentrada; PEL - exclusiva de pellets; GRN - milho grão inteiro e pellets. O experimento foi realizado em um delineamento inteiramente ao acaso, em esquema fatorial 2x3, com quatro repetições. Os animais NBR apresentaram resultados semelhantes aos da raça NEL quanto aos desempenhos alimentar e econômico, para todas as variáveis analisadas durante o confinamento. Entre as três dietas, a dieta PEL, apesar de não ser a de maior custo em R$/kg, obteve o menor desempenho, com maior COT/kg, menor RT e menores margens líquidas. A dieta SIL apresentou os menores COT/kg e custo/kg de carcaça, com maiores receitas e margens líquidas. A dieta GRN obteve resultados econômicos semelhantes à SIL, porém obteve menor GMD em relação à SIL, além de ter o custo de dieta (R$/kg) mais oneroso em relação aos três tratamentos. Todas as dietas foram economicamente viáveis ao final do experimento, com ML/Kg de carcaça médios de 2,12, 0,35 e 1,09 para SIL, PEL e GRN, respectivamente, no entanto a dieta SIL foi a de melhor desempenho produtivo e econômico.

The production performance and economic viability of a feedlot of 24 cattle, with an average age of 23 months, 12 Nellore (NEL) and 12 F1 Nellore x Brahman (NBR), divided into three diets: SIL - corn silage and concentrate diet; PEL - exclusive of pellets; GRN - corn and whole grain pellets were studied. The experiment was conducted in a completely randomized scheme in a 2x3 factorial with four replications. The NBR animals showed similar results to the NEL in performance and economic viability for all variables analyzed. Among the diets, the PEL diet, although not the highest diet cost in R$/kg, had the lowest performance with higher TOC/kg, lower TR and lower net margins. The SIL diet had the lowest TOC/kg and cost/kg of carcass, with higher revenues and net margins. The economic results obtained for the GRN diet were similar to SIL, but had lower ADG compared to SIL and highest diet cost (R$/kg) among all. The diets were economically viable at the end of the trial, with average net margin/kg carcass of 2.12, 0.35 and 1.09 for SIL, FEP and GRN, respectively; however the SIL diet presented better productive and economical performance.

Association of Whole Grain Consumption with Socio-Demographic and Eating Behavior Factors in a Korean Population: Based on 2007-2008 Korea National Health and Nutrition Examination Survey / 대한지역사회영양학회지

The objective of the current study was to examine associations of whole grain consumption with socio-demographic (i.e.: sex, age, household income, education, marriage status) and certain eating behavior factors (i.e.: dish source, eating place, meal type) among a generally healthy Korean population. Using twenty-four hour recall data from the 2007-2008 National Health and Nutrition Examination Surveys, whole grain intake (g/day) was calculated for a total of 8,836 generally healthy Koreans aged 6 years and higher. The study subjects had very low whole grain intake. Specifically approximately 60% of the subjects reported no whole grain consumption on the survey day, and mean daily intake ranged from 8.0 g to 15.1 g in different gender and age groups. Living with a spouse was found to be a positive environment factor for whole grain consumption, especially among men. As household income levels increased, whole grain consumption status also improved. The proportion of non-consumer was lowest in a 6-19 year group, and mean intake amount was highest in middle-aged adults. Major dish sources for whole grain consumption included boiled rice with mixed grains, corn, boiled rice with brown rice, cereal products, and other types of boiled rice. It was found that whole grain consumption was highly affected by eating places rather than meal types. The best contributing eating place was home in each age and gender group. The study findings may be useful in planning nutrition education strategy and formulating dietary behavior guidelines for whole grain consumption improvement.

The Effect of Low Glycemic Index Bread Eaten with Different Fillings on Blood Glucose Response in Healthy Individuals / Jurnal Sains Kesihatan Malaysia

White and whole meal breads have been classified as high glycemic index (GI) foods which in turn produce the greatest rise in blood glucose. One of the commercial bread products in Malaysia known as Brown breads (BB) has been recently marketed as a healthy choice for diabetics due to its low GI value. This study was conducted to examine the effect of BB when eaten with different fillings on blood glucose response among healthy individuals and to describe the influences of these fillings in reducing blood glucose response. Five test meals using BB (BB eaten with baked beans, BB eaten with vegetable, BB eaten with apple, BB eaten with roast chicken and BB eaten with seaweeds) had been prepared for this study. Postprandial blood glucose response was determined for each test meal and reference food (glucose) that contained 50 g carbohydrate respectively. A total of 21 healthy subjects were recruited by advertisement to participate. Only 20 subjects (15 males, 5 females, Mean + SD Age : 24.4 + 3.7 years; BMI 23.4 + 3.0 kgm-2) completed this study. After an overnight fast, subjects consumed BB eaten with fillings according to the assigned group given and three repeated tests of reference food (glucose). Fasting capillary blood glucose samples were taken at time 0 and at 15, 30, 45, 60, 90 and 120 min respectively after the meal began. The blood glucose response was obtained by calculating the incremental area under the curve (AUC). Blood glucose response after consuming reference food (251.8 + 12.1 mmol.min/L) was significantly higher than all the test meals (p < 0.05). Among the test meals, BB eaten with baked beans produced the highest rise in blood glucose (97.0 + 16.9 mmol.min/L) whereas BB eaten with seaweeds demonstrated the lowest response in blood glucose (33.3 + 6.5 mmol.min/L) and the difference was statistically significant (p < 0.05). The postprandial blood glucose response after ingestion of BB when eaten with vegetable was 73.3 + 19.1 mmol.min/L followed by BB eaten with apple (58.9 + 12.2 mmol.min/L) and BB eaten with roast chicken (56.5 + 10.1 mmol.min/ L). Generally, BB when eaten with fillings produced a slow rise in blood glucose response than the reference food. Combining this BB with fillings had the effect of reducing the postprandial blood glucose further.