eleusine/carbohydrate

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Analysis of the carbohydrates in an East African traditional beverage, togwa.

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In sub-Saharan Africa, togwa is a widely consumed beverage containing saccharified starch as a basis, being made from cereals and their malt flours. Togwa was prepared from maize flour and finger millet malt in a laboratory, and trace element and amino acid contents in the togwa were analyzed. The

Carbohydrate-rich foods: glycaemic indices and the effect of constituent macronutrients.

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The glycaemic index (GI) ranks foods according to their acute glycaemic impact and is used in planning meals for patients invoking glycaemic control through diet. Kurakkan (Eleusine coracana) flour roti, rice flour roti, atta flour roti, boiled breadfruit (Artocarpus altilis/Artocarpus communis) and

Effect of consumption of finger millet on hyperglycemia in non-insulin dependent diabetes mellitus (NIDDM) subjects.

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The effect of consumption of finger millet based diets on hyperglycemia was studied in 6 non-insulin dependent diabetes mellitus (NIDDM) subjects. All the experimental diets were planned to be isocaloric and also to contain 75 g equivalent of carbohydrate load so that glycemic response could be

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

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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

Cereal non-cellulosic polysaccharides: structure and function relationship - an overview.

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The non-cellulosic polysaccharides present in cereals (2-8%) are mostly arabinoxylans, (1 --> 3),(1 --> 4)-beta -glucans, pectins and arabinogalactans. Of these, the arabinoxylans are known to absorb large amounts of water and influence significantly the water balance, rheological properties of

Nutrient profile of porridge made from Eleusine coracana (L.) grains: effect of germination and fermentation.

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Porridge (koozh) is one of the traditional foods made from Eleusine coracana L. grains (Finger millet). It is a soft food prepared from processed (germinated & fermented) finger millet flour (FMF). However, in the modern world of fast food, koozh is usually prepared from non-processed

Evaluation of finger millet incorporated noodles for nutritive value and glycemic index.

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The present study was undertaken to develop finger millet incorporated noodles for diabetic patients. Finger millet variety VL-149 was taken. The finger millet flour and refined wheat flour (RWF) were evaluated for nutrient composition. The finger millet flour (FMF) was blended in various

Impact of γ-irradiation on physicochemical characteristics, lipoxygenase activity and antioxidant properties of finger millet.

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In the present study, the finger millet grains were subjected to γ-irradiation at four different dosage levels: 2, 5, 10, and 15 kGy. Effect of γ-irradiation on the proximate composition, pasting properties, lipoxygenase activity, and antioxidant properties of finger millet flour was evaluated.

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

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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

Evaluation of health potential of nutritionally enriched Kodo millet (Eleusine coracana) grown in Himachal Pradesh, India.

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In this study, Kodo millet grains were phytochemically investigated for their nutritional and antioxidant potential for their use as functional foods. Methanolic extracts of grains showed higher phenolic content and antioxidant activity. TLC studies of the extracted polyphenols from kodo millet

Combined effects of Rhizo-competitive Rhizosphere and Non-rhizosphere Bacillus in Plant Growth Promotion and Yield Improvement of Eleusine coracana (Ragi).

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This study emphasizes on the beneficial role of rhizo-competitive Bacillus spp. isolated from rhizospheric and non-rhizospheric soil in plant growth promotion and yield improvement via nitrogen fixation and biocontrol of Sclerotium rolfsii causing foot rot disease in Eleusine coracana (Ragi). The

Enzymatic hydrolysis of hemicellulose from pretreated Finger millet (Eleusine coracana) straw by recombinant endo-1,4-β-xylanase and exo-1,4-β-xylosidase.

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This study focuses on enzymatic saccharification of hemicellulose part of the pretreated Finger millet straw (FMS) for production of xylose. The variation in the carbohydrate composition of FMS was analysed when subjected to different pretreatments. The recombinant endo-1,4-β-xylanase (CtXyn11A) was

Malting process optimization for protein digestibility enhancement in finger millet grain.

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Finger millet (Eleusine coracana) is a nutritious, gluten-free, and drought resistant cereal containing high amounts of protein, carbohydrate, and minerals. However, bio-availability of these nutrients is restricted due to the presence of an excessive level of anti-nutrient components, mainly phytic

Effect of different milling methods on glycaemic response of foods made with finger millet (Eucenea coracana) flour.

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OBJECTIVE Compare glycaemic response of foods prepared with finger millet flour, using traditional stone grinding and industrial milling. METHODS Crossover study. METHODS Healthy volunteers (n=11) consisting of five males and six females), aged between 20 and 30 years, with a body mass index of

Physical and nutritional qualities of extruded weaning foods containing sorghum, pearl millet, or finger millet blended with mung beans and nonfat dried milk.

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Sorghum, pearl millet, and finger millet flours (60% of each) were blended with toasted mung bean flour (30%) and nonfat dry milk (10%) and extruded (Brabender single screw) to make precooked, ready-to-eat, weaning foods. The extruded foods had high cold paste viscosity, but their cooked paste

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