ArticleFrontiers in nutrition2025
Nutritional profiling and sensory characterization of gluten-free, high-protein, low glycemic index of sorghum-soy baked and fried chips.
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Antioxidant Activity of Maillard Reaction Products and Consumer Acceptance of Nurungji Fortified with Sorghum (Foods (Basel, Switzerland) · 2026Article
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4 authors.
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Abstract
Introduction: Wheat production faces increasing threats from climate change, highlighting the need for resilient, nutrient-dense, and sustainable alternatives such as sorghum and soybeans. Objective: The objective of the current study was to develop high-protein, low-glycemic, sustainable sorghum-soy snacks. The novelty of this study lies in providing a healthy snack that is gluten-free, rich in protein, and has a low glycemic index. Methods: In this study, sorghum-soy chips were prepared using four formulations with varying proportions of soybean and sorghum flours (T0: 50:50, T1: 55:45, T2: 60:40, and T3: 65:35) and processed through baking and frying techniques. The nutritional composition, mineral profile, sensory characteristics, and glycemic index of the composite flour were evaluated to determine their functional and health-promoting potential. All the values obtained from different analyses of chips were subjected to a one-way analysis of variance (ANOVA) analysis through the software Statistix 8.1. Results: The sorghum-soy chips developed in this study demonstrated significant nutritional enhancement with increasing soybean incorporation. Proximate analysis revealed a marked ( Conclusion: Sorghum-soy chips demonstrated potential as gluten-free, protein-rich, low-glycemic index snacks that promote dietary diversity and support efforts to combat malnutrition. This study provides insights into creating healthier snack options using climate-resilient crops while adhering to sustainable food system principles.
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