Investigating the relationship between lentil carbohydrate fractions and in vivo postprandial blood glucose response by use of the natural variation in starch fractions among 20 lentil varieties

Consumption of pulses is associated with many health benefits by mechanisms that are not fully understood. This study sought to identify the starch component(s) in cooked lentils responsible for lowering postprandial glycemic response (PPGR). Rapidly digestible (RDS), slowly digestible (SDS) and resistant starch (RS) content of 20 varieties of cooked lentil were determined by in vitro methods and 8 varieties, representing a linear range of SDS, …