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

Jayasinghe, Madhura; Ekanayake, S.; Nugegoda, DB

doi:10.4038/cmj.v58i4.6305

Cited by 13 publications

(16 citation statements)

References 9 publications

(13 reference statements)

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“…This possible explanation is supported by a systematic review investigating the effects of different processing methods on glycaemic responses, in which it is shown that a smaller particle size caused greater gelatinisation and a heightened glycaemic response (Granfeldt, Eliasson, & Björck, 2000;Tosh & Chu, 2015). In addition, another study has found that different milling methods have effects on glycaemic response of foods made with finger millets flour (Jayasinghe, Ekanayake, & Nugegoda, 2013). The difference in the glucose response between the two millets could be due to the different amount of carbohydrate content which is potential an important determinant of the glucose response (Arvidsson-Lenner et al, 2004;Kang et al, 2013).…”

Section: Discussionmentioning

confidence: 90%

Glycaemic, gastrointestinal and appetite responses to breakfast porridges from ancient cereal grains: A MRI pilot study in healthy humans

Alyami

Ladd

Pritchard

et al. 2019

Food Research International

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Cereal grain based porridges are commonly consumed throughout the world. Whilst some data are available for varieties that are popular in the Western world such as oats and rye, other 'ancient' grains used in the East and in Africa such as millets are thought to have beneficial health effects, such as a suppression of post prandial hunger and circulating glucose levels. These grains, a sustainable food source due to their tolerance of extreme weather and growing conditions, are commonly found throughout Asia and Africa. However, knowledge of the physiological responses to these grain varieties is very limited. This study aimed to collect initial pilot data on the physiological and gastrointestinal responses to breakfast porridges made with two millet varieties and oats and rye grains. A total of n = 15 completed the oats and rye, n = 9 the finger millet n = 12 the pearl millet meals. MRI scans were undertaken at baseline, immediately after consumption and then hourly postprandially. Blood glucose was measured at baseline, immediately after consumption and then every 15 min until t = 80 min, then every 20 min until t = 120 min, followed on each occasion by completion of VAS. Seven participants completed the entire protocol and were included in the final analysis. A subgroup analysis with the n = 10 paired comparison between the same individuals that completed the oats, rye and pearl millet was also considered. The gastric volume AUC was higher for pearl millet than oats and rye (n = 10, p<0.001). The incremental area under the curve (iAUC) for blood glucose was not significantly different between the meals although this showed a trend to be lower for pearl millet. Hunger was lower for pearl millet compared to oats and rye (n = 10, p = 0.01). There was a significant correlation between total gastric volume AUC and average appetite AUC r =-0.47, p < 0.010. Isoenergetic breakfast porridges from 'ancient' varieties of millet grains showed physiological responses that were comparable with those from common Western varieties known to have beneficial health effects. Pearl millet appeared to induce lower postprandial blood glucose response and appetite scores though the differences were not conclusive compared with the other 4 porridges and further work is needed. Improved knowledge of the effects of different cereal grains could help direct dietary advice and ultimately improve health outcomes in the general population worldwide.

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Section: Discussionmentioning

confidence: 90%

Glycaemic, gastrointestinal and appetite responses to breakfast porridges from ancient cereal grains: A MRI pilot study in healthy humans

Alyami

Ladd

Pritchard

et al. 2019

Food Research International

View full text Add to dashboard Cite

show abstract

“…However, this difference was not significant (P<0.05) in comparison to GI for samples with lower particle size. Besides, according to the literature, particle size has to be the major factor contributing to the significant differences observed in GIs of similar foods with analogous proximate compositions [22]. Relatively smaller particle size distribution elicited higher GIs compared to food made of stone ground flours, where the particle size was larger [22].…”

Section: Resultsmentioning

confidence: 99%

“…Besides, according to the literature, particle size has to be the major factor contributing to the significant differences observed in GIs of similar foods with analogous proximate compositions [22]. Relatively smaller particle size distribution elicited higher GIs compared to food made of stone ground flours, where the particle size was larger [22]. This is supported by findings of previous studies, which suggest that particle size probably exerts its greatest effect on glucose and insulin responses when large food or grain particles are present [23].…”

Section: Resultsmentioning

confidence: 99%

Impact of α-Amylase During Breadmaking on In Vitro Kinetics of Starch Hydrolysis and Glycaemic Index of Enriched Bread with Bran

Sanz‐Penella

Laparra

2014

Plant Foods Hum Nutr

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Nowadays, the use of enzymes has become a common practice in the bakery industry, as they can improve dough quality and texture of final product. However, the use of α-amylases could have a negative effect in the glycaemic load of product, due to the released sugars from the starch hydrolysis that are not used by yeasts during the fermentation process. This study evaluated the effect of the addition of α-amylase in bakery products with bran on in vitro kinetics of starch hydrolysis. The use of flour with a high degree of extraction or high bran amount could decrease the GI even with the inclusion of α-amylase in the formulation. It should be taken into account the amount of bran and α-amylase when formulating breads in order to obtain products with lower GI than white bread. However, the fact that kinetics of starch hydrolysis remained unaltered indicates that the use of α-amylase in bread-making processes could provide technological advantages improving quality of breads without markedly changes in their glycaemic index.

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“…However, in contrast to the GI values of rice flour and wheat flour pittu (103 and 101, high GI) , the GI values obtained for C. circinalis and V. copallifera pittu were comparatively low (medium and low GI). The low GI of Vateria when compared to wheat and rice flour pittu could be due to the high fiber and higher particle size of scrapings used in pittu preparation . Thus, these endogenous flour varieties could be incorporated into when preparing pittu or other foods in place of wheat flour for enhanced health benefits.…”

Section: Resultsmentioning

confidence: 99%

Traditional and novel foods from indigenous flours: Nutritional quality, glycemic response, and potential use in food industry

2016

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Starchy plant sources traditionally utilized for preparing breakfast foods are currently vastly underutilized. The present study investigated the proximate composition, glycemic index (GI), and factors affecting the GI of breakfast foods such as roti, pittu, porridge, and a novel food, muffin made with flour from some such underutilized plant sources. The glycemic responses were estimated according to FAO/WHO guidelines. Non-diabetic apparently healthy individuals aged 22-30 years (n ¼ 10) participated in the study. The crude protein in foods ranged from 1.2 to 8.0 g/100g fresh weight (FW) basis. Muffin made with Caryota urens flour had the highest fat content with other foods having fat above 6 g/100 g FW except for C. urens porridge. Insoluble (IDF) and soluble (SDF) dietary fiber contents in foods were low, ranging from 1.2 to 5.7 g/100 g FW and 0.8 to 3.0 g/100 g FW, respectively. Roti made with C. urens, Cycas circinalis, and pittu made with Vateria copallifera were categorized as low GI foods (relative to white bread), with corresponding GI AE standard error of the mean values of 57 AE 4, 66 AE 6, and 67 AE 7, respectively. C. circinalis pittu elicited a medium GI (72 AE 4), whereas C. urens porridge and muffin elicited a high GI (92 AE 9 and 128 AE 11), respectively. If not counteracted by factors such as high fiber or protein, wet processing elicited higher glycemic responses. The starch granular structures and molecular weight distribution patterns correlated with corresponding GI values obtained in this study. The data prove that the traditional flour sources elicit health benefits and could be utilized in food preparation as a substitute for wheat and rice flour.

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

Cited by 13 publications

References 9 publications

Glycaemic, gastrointestinal and appetite responses to breakfast porridges from ancient cereal grains: A MRI pilot study in healthy humans

Glycaemic, gastrointestinal and appetite responses to breakfast porridges from ancient cereal grains: A MRI pilot study in healthy humans

Impact of α-Amylase During Breadmaking on In Vitro Kinetics of Starch Hydrolysis and Glycaemic Index of Enriched Bread with Bran

Traditional and novel foods from indigenous flours: Nutritional quality, glycemic response, and potential use in food industry

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