We are interested in finding a new food material that can be a solution to one of the health problems being faced in Indonesia, namely Diabetes. Many food products derived from processed starch cannot be consumed by diabetics and we are interested in finding a new food material that can be beneficial for treating diabetes. Therefore, we decided to conduct a systematic review that aims to investigate the antidiabetic property of white and black sorghum-based processed products. From this research objective, we learned that some processed starch may have positive impacts on human health.
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