Impact of chickpea- and raw plantain-based gluten-free snacks on weight gain, serum lipid profile, and insulin resistance of rats fed with a high-fructose diet
Two gluten-free snacks containing chickpea, plantain, and maize flours at different concentrations were prepared. The impact of chickpea or plantain flour level on weight gain, insulin resistance, and serum lipid profile of rats fed a high-fructose diet was evaluated. A dose of 0.93 g/kg was used in the experiments to simulate the snack consumption level by humans (average content of a small packa