scholarly journals Influence of Processing on Dietary Fiber, Tannin and <i>in Vitro</i> Protein Digestibility of Pearl Millet

2011 ◽  
Vol 02 (08) ◽  
pp. 895-900 ◽  
Author(s):  
Florence Suma Pushparaj ◽  
Asna Urooj
Keyword(s):  
Dietary Fiber ◽  
Pearl Millet ◽  
Protein Digestibility

scholarly journals Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro

2020 ◽  
Vol 10 (3) ◽  
pp. 912
Author(s):  
Yunlong Li ◽  
Jing Lv ◽  
Lei Wang ◽  
Yingying Zhu ◽  
Ruiling Shen
Keyword(s):  
Dietary Fiber ◽  
Glycemic Index ◽  
Resistant Starch ◽  
Comprehensive Evaluation ◽  
Protein Digestibility ◽  
Hydrolysis Rate ◽  
Sensory Acceptability ◽  
Steamed Bread ◽  
Sugar Levels

Twenty-five percent of steamed millet flour (MF) and different contents of dietary fiber (DF) were added to wheat flour (WF). The results showed that 25% of steamed MF and DF had significant effects (p < 0.05) on dough farinographical and tensile properties. With the increase of DF content, the hardness of the steamed bread increased, the elasticity decreased significantly, and the sensory acceptability decreased. The results of digestion showed that the content of rapidly digested starch (RDS) and slowly digested starch (SDS) in MF steamed bread decreased with the increase of DF, while resistant starch (RS) increased. Meanwhile, the starch hydrolysis rate, hydrolysis index (HI), and glycemic index (GI) decreased significantly (p < 0.05), and protein digestibility decreased gradually. Comprehensive evaluation showed that the 2% DF sample had good sensory performance and medium GI, which is beneficial to the control of blood sugar levels. These good functional properties could meet the requirements of a healthy diet.

Effect of natural fermentation on nutritive value and in vitro protein digestibility of pearl millet

2002 ◽  
Vol 78 (1) ◽  
pp. 75-79 ◽  
Author(s):  
Selma H.A. Elyas ◽  
Abdullahi H. El Tinay ◽  
Nabila E. Yousif ◽  
Elsiddig A.E. Elsheikh
Keyword(s):  
Pearl Millet ◽  
Nutritive Value ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Natural Fermentation ◽  
Vitro Protein

scholarly journals Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies

2020 ◽  
Vol 2020 ◽  
pp. 1-6 ◽  
Author(s):  
Valentina A. Manullang ◽  
Ayu Rahadiyanti ◽  
Syafira N. Pratiwi ◽  
Diana N. Afifah
Keyword(s):  
Blood Glucose ◽  
Dietary Fiber ◽  
Glycemic Index ◽  
Glycemic Load ◽  
Protein Digestibility ◽  
Protein Digestion ◽  
Fiber Concentration ◽  
Glucose Response ◽  
Digestion Rate

Diabetes mellitus is directly related to diet and lifestyle. Control of blood glucose levels is needed to reduce the risk of complications, and one way is to choose foods with a low glycemic index. Cookies made from tempeh gembus/tempeh gembus flour are expected to be eaten as a snack and are safe for people with diabetes. The aim of this research was to analyze glycemic index (GI), glycemic load (GL), dietary fiber, in vitro starch, and protein digestibility of cookies with tempeh gembus flour substitution. Completely randomized design research with one primary factor used cookies with variations of 0%, 25%, and 50% tempeh gembus flour substitution. GI was calculated using the Incremental Area Under the Blood Glucose Response Curve (IAUC) method. Dietary fiber concentration analysis was done by enzymatic methods. The starch and protein digestion rates were calculated using the in vitro method. GI, GL, dietary fiber, starch digestion rate, and protein digestion rate data were analyzed with descriptive methods. Cookies with lowest GI (47.01 ± 11.08%) and GL (6.90 ± 1.63) were found in cookies with 50% tempeh gembus flour substitution. The highest dietary fiber content (24.61 ± 0.41%), digestibility of starch (48.07 ± 0.01%), and protein (20.27 ± 0.43%) cookies were found in cookies with 50% tempeh gembus flour substitution. The higher tempeh gembus flour substitution produced low GI and GL while its dietary fiber, in vitro starch, and protein digestibility were highest.

Effect of fermentation on the in vitro protein digestibility of pearl millet

2003 ◽  
Vol 80 (1) ◽  
pp. 51-54 ◽  
Author(s):  
Maha A.M Ali ◽  
Abdullahi H El Tinay ◽  
Abdelwahab H Abdalla
Keyword(s):  
Pearl Millet ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Vitro Protein

In vitro Inhibition of Pancreatic Enzyme Activities by Dietary Fiber

Digestion ◽  
1982 ◽  
Vol 24 (1) ◽  
pp. 54-59 ◽  
Author(s):  
G. Isaksson ◽  
I. Lundquist ◽  
I. Ihse
Keyword(s):  
Dietary Fiber ◽  
Enzyme Activities ◽  
Pancreatic Enzyme ◽  
In Vitro Inhibition
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