Nutrient composition, sensory attributes and starch digestibility of cassava porridge modified with hydrothermally-treated finger millet

Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties

“…Due to high amount of carbohydrate contents (>80%) of the flours of studied cassava varieties, it can be utilized in formulating composite flour blends in the food manufacturing. In particular, high carbohydrate contents facilitate manufacturing foods such as cassava strips [ 5 ], snacks [ 29 ], gruels [ 27 , 30 ], short biscuits [ 6 ], porridges [ 9 ], instant flours [ 10 ], and gluten-free pasta [ 8 ].…”

“…Cassava has many applications in the product diversification, varying from food to nonfood products [ 4 ]. Being a rich source of carbohydrate, cassava facilitates the utilization of its flour in the applications such as manufacturing cassava strips [ 5 ], short biscuits [ 6 ], pasta [ 7 , 8 ], porridges [ 9 ], instant flour [ 10 ], and starch films [ 11 ].…”

Influence of composite flour constituents and extrusion temperature in the production of analog rice

“…Figure1. Testing the nutrition of raw materials in this research has the same results as the nutritional content conducted by several previous studies(Onyango et al, 2020;Nadimin & Lestari, 2019;Suarni et al, 2013). The proximate test of modified cassava flour obtained the same results as previous research conducted, where the starch content was around 80%(Onyango et al, 2020;.…”

“…Testing the nutrition of raw materials in this research has the same results as the nutritional content conducted by several previous studies(Onyango et al, 2020;Nadimin & Lestari, 2019;Suarni et al, 2013). The proximate test of modified cassava flour obtained the same results as previous research conducted, where the starch content was around 80%(Onyango et al, 2020;. Nadimin & Lestari, 2019 researching the content of snakehead fish flour confirmed that the relatively high calcium content and proximate content were relatively not much different from the raw material for snakehead fish flour in this study.…”

Structural characterization, physicochemical properties and in vitro digestion of finger millet–resistant starch prepared by different methods

“…Finger millet (Eleusine coracana L.) is the grain of annual gramineous plant, which generally contains carbohydrate, protein, dietary fiber, micronutrients, lipids and polyphenols. Finger millet has hypoglycemic function (Pradhan et al, 2010), lower glucose responses are obtained with finger millet-based products (bread, waffle, noodles and cookie) (Roopa & Premavalli, 2008;Angioloni & Collar, 2012;Oghbaei & Prakash, 2012;Shobana et al, 2013;Shukla & Srivastava, 2014;Chaitra et al, 2020;Onyango et al, 2020). Previously, the role of finger millet on the in vitro starch digestion of rice noodles has been investigated by our group, which showed that inclusion of finger millet significantly reduced the starch digestibility of rice noodles (Chen et al, 2021).…”