Effect of different milling methods on isolation of pinto bean starch, and the characteristics of the isolated starches.

This study investigated the effects of various dry milling methods (blade mill (BLM), stone mill (SM), hammer mill (HM), and burr mill (BM)) at different milling severities on pinto bean flour properties, influencing the starch isolation process and isolated starch characteristics. BLM and HM produced fine flours (<180 μm) with lower starch damage (<1 %) compared to SM and BM. The starch isolation yield and efficiency increased with a reduction in flour particle size.

Carbohydrate profiling & glycaemic indices of selected traditional Indian foods.

Background & Objectives: Consumption of high glycaemic index (GI) food is associated with a high risk for diabetes. There is a felt need to understand the GI of common Indian traditional foods using standard GI protocols. The present study was aimed to analyse the carbohydrate profile of common traditional Indian food preparation and to determine their GI using standardized protocols.

The Role of Oat Nutrients in the Immune System: A Narrative Review.

Optimal nutrition is the foundation for the development and maintenance of a healthy immune system. An optimal supply of nutrients is required for biosynthesis of immune factors and immune cell proliferation. Nutrient deficiency/inadequacy and hidden hunger, which manifests as depleted nutrients reserves, increase the risk of infectious diseases and aggravate disease severity.

Assessment of quality of minor millets available in the south Indian market & glycaemic index of cooked unpolished little & foxtail millet.

Background & Objectives: : Millets are widely marketed as healthier alternatives to white rice (WR). This study was conducted with two aims: firstly, to look at the nature and quality of minor millets available in the Chennai market and secondly, to estimate the glycaemic index (GI) of unpolished forms of the two most widely available minor millets, i.e.

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.

Development and evaluation of nutritional, sensory and glycemic properties of finger millet (Eleusine coracana L.) based food products.

Background And Objectives: Finger millet (Eleusine coracana L.) (FM) is rich in dietary fibre and is therefore expected to elicit a lower glycemic response compared to other grains. However, there is little data on the glycemic properties of FM-based products.

Even minimal polishing of an Indian parboiled brown rice variety leads to increased glycemic responses.

Background And Objectives: To evaluate the effect of polishing on the glycemic properties of Indian parboiled brown rice.

Methods And Study Design: We evaluated the effect of different degrees of polishing on the glycemic and insulinemic responses of Bapatla (BPT-5204), Indian parboiled Indica rice variety. Brown rice (BR), under milled rice (UMR) and white rice (WR) with 2.

Influence of hydrothermal processing on functional properties and grain morphology of finger millet.

Finger millet was hydrothermally processed followed by decortication. Changes in color, diameter, density, sphericity, thermal and textural characteristics and also some of the functional properties of the millet along with the grain morphology of the kernels after hydrothermal processing and decortication were studied. It was observed that, the millet turned dark after hydrothermal processing and color improved over native millet after decortication.

Formulation and nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals.

A ready-to-eat nutritious snack mix was developed by blending the flour from popped millets and legumes with sugar and other ingredients in the optimized proportion of 30:20:27:23. The nutrient composition, functional properties, sensory qualities and storage characteristics of the product were analysed. The product contained protein 14.

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review.

The growing public awareness of nutrition and health care research substantiates the potential of phytochemicals such as polyphenols and dietary fiber on their health beneficial properties. Hence, there is in need to identify newer sources of neutraceuticals and other natural and nutritional materials with the desirable functional characteristics. Finger millet (Eleusine coracana), one of the minor cereals, is known for several health benefits and some of the health benefits are attributed to its polyphenol and dietary fiber contents.

Effect of processing on the microstructure of finger millet by X-ray diffraction and scanning electron microscopy.

Finger millet is one of the important minor cereals, and carbohydrates form its major chemical constituent. Recently, the millet is processed to prepare hydrothermally treated (HM), decorticated (DM), expanded (EM) and popped (PM) products. The present research aims to study the changes in the microstructure of carbohydrates using X-ray diffraction and scanning electron microscopy.

Physical, chemical and nutritional characteristics of premature-processed and matured green legumes.

Premature green legumes are good sources of nutraceuticals and antioxidants and are consumed as snacks as well as vegetables. They are seasonal and have limited shelf-life. Efforts are provided to prepare shelf-stable green legumes to extend their availability throughout the year.

Finger millet (Ragi, Eleusine coracana L.): a review of its nutritional properties, processing, and plausible health benefits.

Finger millet or ragi is one of the ancient millets in India (2300 BC), and this review focuses on its antiquity, consumption, nutrient composition, processing, and health benefits. Of all the cereals and millets, finger millet has the highest amount of calcium (344mg%) and potassium (408mg%). It has higher dietary fiber, minerals, and sulfur containing amino acids compared to white rice, the current major staple in India.

Quality characteristics of biscuits prepared from finger millet seed coat based composite flour.

Finger millet seed coat is an edible material and contains good proportion of dietary fibre, minerals and phytochemicals. The seed coat matter (SCM) forms a by-product of millet milling, malting and decortication industries and can be utilised as composite flour in biscuit preparation. The SCM from native, malted and hydrothermally treated millet contained 9.

Glycaemic index of three Indian rice varieties.

Three commonly consumed Indian rice varieties (Sona Masuri, Ponni and Surti Kolam) were tested for their glycaemic index (GI). Healthy volunteers were recruited and after an overnight fast were given a 50 g available carbohydrate portion of glucose (reference food) or different varieties of cooked rice (test foods) on separate occasions. The fasting as well as postprandial capillary blood glucose response was determined over 2 h, and the incremental area under the curve (IAUC) was calculated.

Nutritional and sensory profile of two Indian rice varieties with different degrees of polishing.

Traditional hand-pounded rice has been replaced today with highly polished white rice in the Asian Indian diets. The study aimed to evaluate the nutritional as well as the sensory differences between the brown (0% polish) and the rice milled to different degrees of polish (2.3, 4.

Amelioration of hyperglycaemia and its associated complications by finger millet ( Eleusine coracana L.) seed coat matter in streptozotocin-induced diabetic rats.

Finger millet (Eleusine coracana) is extensively cultivated and consumed in India and Africa. The millet seed coat is a rich source of dietary fibre and phenolic compounds. The effect of feeding a diet containing 20% finger millet seed coat matter (SCM) was examined in streptozotocin-induced diabetic rats.

Inhibition of aldose reductase from cataracted eye lenses by finger millet (Eleusine coracana) polyphenols.

Retinopathy is a major cause of blindness in the Western world, while cataract is one of the three major causes of blindness worldwide. Diabetes is one of the major risk factor in retinopathy and cataract. The prevalence of blindness in India is 15 per 1000 while cataract alone accounts for 80% of this blindness.

Glycemic response of rice, wheat and finger millet based diabetic food formulations in normoglycemic subjects.

Food formulations suitable as dietary supplements to diabetic subjects based on wheat, decorticated finger millet, popped (aralu) and expanded (puri) rice each blended separately with legumes, non-fat dry milk, vegetable oils, spices and a few hypoglycemic ingredients were formulated. The formulations contained 13.0-18.

Physico-chemical characteristics, nutritional quality and shelf-life of pearl millet based extrusion cooked supplementary foods.

The process variables for extrusion cooking of pearl millet were standardized and some of the physicochemical characteristics of the millet extrudates and also the nutritional qualities of the millet and legume-based extruded supplementary foods were determined. The millet grits less than 355 microm in size, equilibrated to 18+/-1% moisture content, extruded at 150+/-5 degrees C temperature and at 200+/-10 rpm of the barrel of a twin-screw extruder yielded the extrudates of 1.75+/-0.

Chemical composition of garden cress (Lepidium sativum) seeds and its fractions and use of bran as a functional ingredient.

Garden cress (Lepidium sativum) belonging to the family Cruciferae grown in India, Europe and US is an underutilized crop. The edible whole seed is known to have health promoting properties. Hence, it was assumed that these seeds can be a functional food.

Nutritional and carbohydrate characteristics of wheat and chickpea based weaning foods.

Weaning foods based on malted wheat and chickpea (MWF), popped wheat and chickpea (PWF), and roller dried wheat and chickpea (RWF) were prepared. The PWF and RWF were blended with 5% barley malt flour to formulate low bulk popped (PWFM) and roller dried (RWFM) foods. The amino acid contents, carbohydrate fractionation, pasting characteristics and in vivo carbohydrate digestibility of the foods were determined.

Biological evaluation for protein quality of supplementary foods based on popped cereals and legumes suitable for feeding rural mothers and children in India.

Eight different formulations of supplementary foods (FS) based on popped cereals (wheat, ragi, bajra and sorghum) and legumes (soy and bengalgram) were prepared. Four of the FS were produced with cereals, soy flour (SF) and bengalgram (BG) dhal and the other four were prepared with combinations of cereals and SF. These blends were evaluated for food efficiency ratio (FER), protein efficiency ratio (PER) and net protein utilization (NPU) using growing albino rats.

Acceptability of supplementary foods based on popped cereals and legumes suitable for rural mothers and children.

Eight types of supplementary foods based on popped cereals (wheat, ragi, bajra and sorghum) blended with legumes (soy and bengal gram) and fortified with essential vitamins and minerals were developed on a pilot plant scale. Four of the supplements were prepared with cereals, soy flour (SF) and bengal gram (BG) dhal and the other four were prepared with combinations of cereals and SF. These blends were mixed with jaggery (obtained by boiling juice out of sugarcane) syrup and pressed into compact form.

Glycemic response to malted, popped and roller dried wheat-legume based foods in normal subjects.

A blend consisting of 75% malted and debranned wheat flour, toasted flours of 10% green gram, 5% Bengal gram, 5% moth bean and 5% skim milk powder, consumed by seven healthy adult subjects in the form of 'chapati' (unleavened bread), showed higher blood glucose response after 30 min, as compared with blends of similar composition prepared by adopting popping or roller drying technique. No significant differences were observed in blood glucose response between the three foods at any other time intervals up to 120 min. However, significantly slower response to the popped product was observed in peak blood glucose, area under the curve (AUC) and slope from 0 time to maximal increase in glycemia.