Flours obtained from agro-foods coproducts, which have in their composition high content in dietary fibre, may be utilized as potential functional ingredients thanks to these flours offer several health benefits including their capacity to reduce LDL-cholesterol and total cholesterol levels, increase glucose tolerance as well as the insulin response, reduction of hypertension and hyperlipidaemia, contribute to gastrointestinal health and the prevention of several cancers [6]. Here, INS is linked to hyperlipidemia.