Glycemic Index and Microstructure Evaluation of Four Cereal Grain Foods.

To determine the glycemic index (GI) of selected cereals and association with their microstructure. The GI of whole grain pilaf (WGP), instant brown rice (IBR), whole maize ugali (MWU), and refined maize ugali (RMU) was assessed in a randomized trial. Fourteen healthy participants with mean age of 25 years were administered 50 g portions of available carbohydrates from glucose and various test foods after an overnight fast on separate occasions.

Consumption and acceptability of whole grain staples for lowering markers of diabetes risk among overweight and obese Tanzanian adults.

Background: Dietary changes characterized by a reduction in carbohydrate quality are occurring in developing countries and may be associated with a higher prevalence of obesity and chronic diseases such as type 2 diabetes mellitus. We assessed the preferences and acceptability of unrefined whole grain carbohydrate staples (i.e.

Traditional non-alcoholic beverage, Togwa, in East Africa, produced from maize flour and germinated finger millet.

The traditional non-alcoholic beverage in East Africa, togwa, produced from the flour of maize and germinated finger millet (finger millet malt), was investigated. The preparation techniques of togwa observed in the rural villages of East Africa are described, and the temperature and pH profile of togwa during its manufacture are also shown. Maize and finger millet malt should be the source of starch and amylase, respectively.

Changes in alpha-and beta-amylase activities during seed germination of African finger millet.

Changes in alpha- and beta-amylase activities in African finger millet (Eleusine coracana (L) Gaertener) were followed during germination. Germination on a small scale was performed at 15 degrees C for 1-10 days and at 20, 25 and 30 degrees C for 1-8 days. alpha- and beta-Amylase activities in malt crude extracts of germinated finger millet were evaluated spectrophotometrically using chromogenic methods.