A
Aida C. Mallillin
Publications - 24
Citations - 656
Aida C. Mallillin is an academic researcher. The author has contributed to research in topics: Brown rice & Bioavailability. The author has an hindex of 12, co-authored 23 publications receiving 545 citations.
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The potential health benefits of legumes as a good source of dietary fibre.
Trinidad P. Trinidad,Aida C. Mallillin,Anacleta S. Loyola,Rosario S. Sagum,Rosario R. Encabo +4 more
TL;DR: It is concluded that mineral availability from legumes differs and may be attributed to their mineral content, mineral–mineral interaction and from their phytic and tannic acid content; legumes are considered low-GI foods and have shown potential hypocholesterolaemic effects.
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Dietary fiber from coconut flour: A functional food
Trinidad P. Trinidad,Aida C. Mallillin,Divinagracia H. Valdez,Anacleta S. Loyola,Faridah C. Askali-Mercado,Joan C. Castillo,Rosario R. Encabo,Dina B. Masa,Angelica S. Maglaya,Modesto T. Chua +9 more
TL;DR: In this paper, the effectiveness of dietary fiber present in coconut flour as a functional food was evaluated and a very strong negative correlation was observed between the glycemic index and dietary fiber content of the test foods supplemented with coconut.
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Glycemic index of commonly consumed carbohydrate foods in the Philippines
TL;DR: In this article, the authors determined the glycemic index (GI) of some commonly consumed carbohydrate foods in the Philippines, including biscuits/bakery/rice products, noodles, starchy roots/tubers, nuts/beans, fruits/dried fruit, vegetables, sugar/syrup and the standard glucose drink.
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Dietary fibre and fermentability characteristics of root crops and legumes.
TL;DR: Root crops and legumes are good sources of dietary fibre and produced SCFA after fibre fermentation, such as acetate, propionate and butyrate, which can be estimated using human faecal inoculum and used to model the human colon.
Journal ArticleDOI
Glycaemic index of different coconut ( Cocos nucifera )-flour products in normal and diabetic subjects
Trinidad P. Trinidad,Divinagracia H. Valdez,Anacleta S. Loyola,Aida C. Mallillin,Faridah C. Askali,Joan C. Castillo,Dina B. Masa +6 more
TL;DR: The glycaemic index (GI) of coconut flour-supplemented foods decreased with increasing levels of Coconut flour and this may be due to its high dietary fibre content.