Larger particle sizes in the stone ground flour compared with industrially milled flour was established as the only factor affecting the difference in GI of same type of food prepared with flour milled using different methods. There were no significant differences (p>0.05) in proximate compositions of the different foods or raw flours. Foods prepared with finger millet (kurakkan) flour with a larger particle size distribution resulted in a lower glycaemic response.

Sugarcane bagasse is a by-product of sugarcane processing and it is rich in insoluble dietary fibers. The objective of this study was to develop cookies enriched with sugarcane bagasse as a fiber source with no added sugars. Bagasses with or without peel were collected from a jaggery manufacturing plant and they were dried, grinded, and sieved to obtain powder (moisture content, 3%). The fiber content (%, wet weight basis) of bagasse powders with and without peel were 12.43±0.30 and 8.61±0.38, respectively. Furthermore, the bagasse with peel contained the highest total phenolic content (1270.89±3.36 µg GAE/ g) than bagasse without peel (721.41±0.33 µg GAE/g). In addition, water holding capacities (WHC) of with peel and without peel bagasse were 4.85±2.91 and 8.04±1.78 g of water/g of bagasse powder, respectively. These two types of bagasse powders at 0% (control), 5%, and 10% (w/w) ratios were enriched to develop cookies. Texture analysis revealed that bagasse with peel enriched cookies were shown optimum hardness compare to the bagasse without peel cookies. According to the sensory evaluation, the 5% bagasse with peel enriched cookies showed the highest overall acceptability than other bagasse enriched cookies but lesser overall acceptability than the control. Collectively, these results suggest that the potential incorporation of sugarcane bagasse (with peel at 5%, w/w) is acceptable in cookies manufacturing.

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Aim: To quantify the Trypsin Inhibitory Activity (TIA) and Alpha - Amylase Inhibitory Activity (AIA) in legume varieties with effect of cooking. Study Design: Seeds of twelve legume varieties grown in Complete Randomized Block Design (CRBD) in experimental field conditions were used and data analysis was performed using one-way ANOVA at 95% confidence interval using MINITAB statistical software.                                                 Place and Duration of Study: Grain Legumes and Oil Crops Research and Development Centre (GLOCRDC), Angunakolapalessa and Industrial Technology Institute (ITI), Colombo, Sri Lanka between June 2019 and Dec 2019. Methods: Ethanolic (80%) extracts of raw and cooked grain legumes were used. In determining TIA, N-α-benzoyl-DL-arginine-p-nitroanilide hydrochloride (BAPA) is used as a synthetic substrate for trypsin enzyme and the rate of hydrolysis was measured by intensity of colour released by p-nitroaniline. AIA was carried out determining the maltose content which was released by hydrolysis of starch in the presence of amylase enzyme using reduction of 3, 5-dinitrosalicylic acid. Results: TIA in raw legumes ranged from 0.65±0.02 mg/g (ANK- Brown) to 1.52±0.01 mg/g (ANKCP1) while in cooked legumes ranged from -0.11±0.1 mg/g (ANK-Black) to 0.61±0.02 mg/g (MI 5). In pressure cooking (120oC, 10 min) considerable reduction in TIA of 53.74% (MI6) to 100% (ANK-Black, Bombay) was observed. A significant difference (p<0.05) in TIA among the varieties as well as among cooked form of varieties were observed (one- way ANOVA). Further a significant difference (p<0.05) in TIA was observed between cooked and raw form in each legume variety (Paired T-Test). AIA of cooked samples was ranged from - 11.61% (MI 6) - 23.05% (MISB1) and there was no significant difference (p<0.05) in AIA among the most of the legume varieties.   Conclusion: A significant reduction of TIA among the legumes varieties was observed in the pressure cooking process while a significant activity of alpha- amylase was not seen in cooked legumes.

BACKGROUND Sweet melon (Cucumis melo) seed is generally considered as agro‐waste, however, the current study aimed to use this waste as a valuable oil source. The seed oil extracted by two different extraction techniques (cold press and solvent extraction) was investigated for its anti‐hyperlipidemic potential. Hyperlipidemic rabbits were fed on the diet supplemented with sweet melon seed oil for 6 weeks (42 days) and thoroughly examined for the change in their lipid profile. RESULTS The blood lipid profile indicated a significant decrease in total cholesterol triglyceride and low‐density lipoprotein (LDL) contents of blood in hyperlipidemic rabbits fed on the diet supplemented with sweet melon seed oils while high‐density lipoprotein (HDL) contents showed a noteworthy increase during the study period. CONCLUSION Cucumis melo seed oil can be used to control hyperlipidemia without restricting the intake of lipids in diet. Solvent extraction provided better results regarding extraction yield and product functionality than cold press method. © 2022 Society of Chemical Industry.

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