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.