Quinoa rice noodles keep diabetes under control

News Desk :
Instant noodles made from quinoa rice work well in controlling diabetes, according to a research study done at Shahjalal University of Science and Technology (SUST).
This relatively low-cost instant food can be a welcome alternative to noodles made from wheat, rice, potato, and sweet potato which contains high content of carbohydrates that lead to diabetes, hypertension, obesity and other complex diseases, according to the research done by a student as part of her PhD thesis.
The research aimed at finding low-cost healthier climate-adaptive alternatives to the popular carbohydrate-rich instant noodles, reports UNB.
The research was done by Meherunnahar, PhD Fellow of the Department of Food Engineering and Tea Technology (FET) supervised by Professor Dr Mozammel Haque of the same department.
The co-supervisor was CSO Dr Md Abdus Sattar Mia of Institute of Food Science and Technology (IFST) of Bangladesh Council of Scientific and Industrial Research (BCSIR).
The study focused on producing nutritious noodles with a composite flour made from a new species quinoa rice, wheat, rice bran and mushrooms, where the amount of carbohydrates has been reduced by about 50 per cent and the amount of protein, vitamins and minerals has been increased.
This quinoa rice noodle is much more nutritious than ordinary noodles, according to its findings.