Biotechnology applications in developing carbonhydrate foods with good glycemic indices for reducing risks and incidences of metabolic disorders

Charles Osuji, Salisu Abubakar, Ogechi Nweke, Gabriel Mowobi, Paul Onyenekwe

Abstract


The versatility in the applicability of starchy carbohydrate in many dietary and non-dietary products has resulted in a consistent effort to optimise and improve its quality for human health and nutritional benefits. Thus, there is need to preferably modify the amounts and compositions of starch and some important non-starch polysaccharides like dietary fibre to develop new types of carbohydrate foods with low glycemic index to ameliorate the risk and incidences of disease associated with carbohydrate metabolism and promote healthy living. This is accomplished by exploiting molecular basis of starch biosynthesis and regulation through transgenesis to produce targeted healthy diets or by pre-consumption processing methods to increase their resistance to digestive enzymes. The applications of biotechnology for the development of healthy food with good glycemic index for not just nutritional, but health benefit is the focus of this review.


Keywords


Glycemic index, Carbohydrate, metabolism, disorder, Amylose, Amylopectin, Biotechnology, Health, Nutrition

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References


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