Glucose And Insulin Reponses At Rest Following The Ingestion Of Different Physical Forms Of Sago Meal.

Abstract

This study was undertaken to determine the effect of different physical forms of a similar sago starch meal on postprandial glycemia and insulinemia in normal subjects compared with white bread (WB). Twelve subjects consumed in random order, sago porridge (SR), sago paste (SP), sago gel (SG) and WB which was repeated on separate days at least 1 week apart after an overnight fast.