Glycemic and Insulinemic Responses of Vegetables and Beans Powders Supplemented Chapattis in Healthy Humans: A Randomized, Crossover Trial

Table 3

Nutritional composition of APFC, VPSC and BPSC selected on the basis of sensory responses—50 g ACB.

Nutrients (per serving)	T0	T1	T4
Energy (kJ)	959.1	1015.3	1029.9
Total fat (g)	0.81	0.90	1.14
Protein (g)	5.05	8.62	8.92
ACB (g)	50	50	50
TDF (g)	3.60	6.72	5.33
Serving size (g)	91.2	96.10	93.4

ACB = Available carbohydrates basis; TDF =  total dietary fiber: T₀ = 100% PF: T₁ = 80% PF + 20% VP: T₄ = 75% PF + 25% BP. Mean ±  SD.