%0 Journal Article
	%A Nneka N. Uchegbu and  Charles N. Ishiwu
	%D 2016
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 109, 2016
	%T Nutritional Composition of Crackers Produced from Blend of Sprouted Pigeon Pea (Cajanus cajan), Unripe Plantain (Musa parasidiaca) and Brewers’ Spent Grain Flour and Blood Glucose Level of Diabetic Rats Fed the Biscuit
	%U https://publications.waset.org/pdf/10003257
	%V 109
	%X The nutritional composition and hypoglycaemic effect
of crackers produced from blend of sprouted pigeon pea, unripe
plantain and brewers’ spent grain and fed to Alloxan induced diabetic
rat was investigated. Crackers were produced from different blends of
sprouted pigeon pea, unripe plantain and brewers’ spent grain. The
crackers were evaluated for proximate composition, amino acid
profile and antinutritional factors. Blood glucose levels of normal and
diabetic rats fed with the control sample and different formulations of
cracker were measured. The protein content of the samples were
significantly different (p
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