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Publication: Valorisation of spent barley grains

The average blood glucose concentrations (A) and

fluctuations of blood glucose concentrations (B)

before and after consuming the starch-based (orange) and SBPF-derived (green) noodles.

Box and Whisker plots of the participants’ AUC values after consuming starch-based noodles (orange) in contrast to the values of SBPF derived noodles (green) within 2 hours (C); and

GR difference within the participants after consumption of starch based and SBPF-derived noodles in 2 hours (D), * P<0.05. | Photo Credit: Shi, P., Ng Yuen Kai, R., Vijayan, P., Lim, S. L., & Bhaskaran, K.


Key insights:

In order to create starch-free noodles, we are separating the proteins and fibers from spent barley grains as part of our latest research into the transformative potential of these grains. These noodles have a truly revolutionary effect on the glycemic response (GR) of healthy individuals as shown above.

Blood Glucose Concentrations

Normal yellow, starch-based noodles led to a significant increase in blood glucose levels within 30 minutes, peaking at 48.8% higher than the baseline. While our W0W®Noodles, SBPF-derived noodles, maintained consistent blood glucose levels without significant increases.

Blood Glucose Fluctuations

Yellow noodles caused significant fluctuations at 15, 30, 45, 60, 90, and 120 minutes. While W0W®Noodles showed minimal fluctuations, with no significant increase in blood glucose values within 120 minutes.

Area Under the Curve (AUC)

AUC spread for participants consuming SBPF-derived noodles was narrower than starch-based noodles (p = 3.46 × 10−9). Individual GR differences revealed an average of 93.16%, showcasing consistent positive effects.

Conclusion The research indicates that noodles made from leftover barley grains provide an excellent option for those looking for something healthier. Not only do the starch-free noodles keep blood glucose levels steady, but they also show less variance, proving that they are consistent and reliable in providing benefits for general health.

We are laying the groundwork for a more sustainable and healthful future in the food service industry as we continue to explore the nutritional potential of spent barley grains.


For media inquiries, please contact: Chua Ming Rong

Marketing Executive, Kosmode Health Singapore Pte Ltd


KosmodeHealth’s innovation in the valorisation of food processing waste-streams has been recognised by the following organisations:

  1. Obtained the Food Resource Valorisation Award 2021 from the National Environment Agency (NEA)

  2. Awarded under Most Sustainable & Most Transformational category from Singapore International Chamber of Commerce 2023

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