Carbohydrate composition of finger millet (Eleusine coracana) and foxtail millet (Setaria italica)

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

“…FMF showed a starch content of 61.27% (Table 1). Same result was reported by Wankhede et al (1979). The starch content of RWF was 68.98% which was found significantly different from starch content of FMF.…”

Effects of culture media on hydrophobicity and thermotolerance of Bb and Ma conidia, with description of a novel surfactant based hydrophobicity assay

“…In terms of nutritional composition, millet generally has protein (4.0%), fat (1.5%), ash (2.6%), carbohydrate (72.6% as starch), calcium (350 mg/100 g), etc. (FAO, 1995), whereas whey permeate, a byproduct from cheese industry, is composed of protein (3.5%), fat (0.3%), ash (9.0%), carbohydrate (82.0% as lactose), and calcium (3.8 mg/100 g) (Wankhede et al, 1979).…”

Rapid and enhanced production of ethanol in very high gravity (VHG) sugar fermentation by Saccharomyces cerevisiae: Role of finger millet (Eleusine coracana L.) flour

“…In this connection we tried to investigate the effect of finger millet flour on VHG fermentation. Finger millet (Eleusine coracana L.) is cheap and abundantly available millet in India and contains good amounts of protein (7.7%), lipids (0.5%), total carbohydrates (88%) in addition to trace amounts of vitamins, minerals and good amount of poly phenols [12,13]. In the present investigation, finger millet flour has been used as a supplement in high sugar fermentation with an objective of improving the rate of production and the yield of ethanol.…”