Positive effects of biscuits enriched with legume flours on postprandial glucose, insulin and appetite responses of healthy subjects

Rationale: The amelioration of postprandial glucose and insulin responses to cereal products is of great importance in nutrition research since they can result to significant beneficial effects for health. Legumes are foods with a low glycaemic index (GI) and substitution of cereal flour with legume flour in foods may reduce the glycaemic responses of the final products. Enrichment of biscuits with legume flours was performed to examine potential postprandial benefits.