Yam Bean-Based Breakfast Cereal Could Be Especially Helpful For Diabetics

Nigerian researchers report development of a ready-to-eat breakfast cereal from a legume with a low glycemic index, high fiber, and high amino acid and mineral content. The cereal’s key ingredient is African yam bean, but also includes maize and coconut extract. Yam bean is valued because of its benefit for diabetics: it is slowly digested, leading to a very gentle rise in blood sugar. But the bean is difficult to cook with. The researchers say an African yam bean-based ready-to-eat cereal, produced on an industrial scale, could provide widespread nutritional benefits for vulnerable groups, especially diabetics.