Proximate composition and digestibility of fermented and extruded uji from maize–finger millet blend

Onyango, Calvin; Noetzold, Horst; Bley, Thomas; Henle, Thomas

doi:10.1016/j.lwt.2004.03.008

Cited by 95 publications

(101 citation statements)

References 18 publications

(19 reference statements)

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“…SDF in general has a wide range of functionality due to its ability to absorb water and form gel like structure, and is almost fully fermented in the large intestine microflora, bringing about many desired metabolic effects of fiber (Lopez et al 1999). The ability of SDF to retard absorption of glucose in the small intestine is also a desirable characteristic in the development of foods for diabetic individuals (Onyango et al 2004). The increase in the soluble fibre content of the product has special nutritional significance because of its physiological advantages in terms of hypoglycemic and hypocholesterolemic characteristics .…”

Section: Dietary Fiber (Df)mentioning

confidence: 99%

“…According to Onyango et al (2004), extrusion of the unfermented maize-finger millet increased SDF and reduced IDF, whereas extrusion of the fermented or acidified blends reduced SDF and increased IDF fractions. Total NSP decreased 50% in the unfermented-extruded blend and further to a range of 10% and 12% in blends that were fermented or treated with different molarities of lactic or citric acids before extrusion.…”

Section: Composition Of the Millet Df And Changes In Contents During mentioning

confidence: 99%

“…It is also possible that the diverse bacterial and yeast flora in the backslop fermented blend may have utilized some SDF for their metabolic processes. The decrease in SDF and increase in IDF fractions indicates the increased fibre availability for faecal bulking and water binding in the colon resulting in more frequent and softer bowel motions, reduced risk of constipation and increased volume of waste material (Onyango et al 2004). In contrast, extrusion processing increases approximately 10% soluble dietary fiber than the unprocessed cereal based weaning foods (Malleshi et al 1996).…”

Section: Composition Of the Millet Df And Changes In Contents During mentioning

confidence: 99%

See 2 more Smart Citations

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

et al. 2011

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Section: Dietary Fiber (Df)mentioning

confidence: 99%

Section: Composition Of the Millet Df And Changes In Contents During mentioning

confidence: 99%

Section: Composition Of the Millet Df And Changes In Contents During mentioning

confidence: 99%

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Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

et al. 2011

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“…The increase in carbohydrate content was probably due to the nutritional quality of rapoko over maize and this revealed their mutual supplementation effect (Saleh et al, 2013). The processing technologies applied on corn and rapoko grains like fermentation also have a positive outcome on the nutrient content of the product (Onyango et al, 2004). Protein content from 0% to 60% rapoko concentrations increases from 6.80 to 11.95% and this is likely to be due to the addition of rapoko flour (which has a higher protein content over corn) in the blend (Saleh et al, 2013).…”

Section: Discussionmentioning

confidence: 98%

“…This can be the cause of the higher levels of protein in 30% and 40% rapoko concentrations where the fermented maize quantities are high. Onyango et al, 2005 observed that the protein increase after fermentation is accredited to the decrease in carbon ratio due to usage of carbohydrates as energy sources and producing carbon dioxide which causes the rise in nitrogen concentration in the fermented product. A study to investigate the influence of spontaneous fermentation on the nutrient composition of a fermented maize product, doklu was carried out and the fermented product was found to have appreciable nutritional composition (Assohoun et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

Development of Fermented Corn and Rapoko Blend Instant Porridge

Julien¹,

Blessing²,

Isabel³

et al. 2016

IJNFS

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Abstract:The research project's main objective was to develop a fermented corn and rapoko blend instant porridge with high nutritional profile as well as consumer acceptability so as to diversify the rapoko products on the market. Formulations were made by compositing cooked rapoko flour and fermented corn flour in the ratio 0:100%; 30:70%; 40:60%; and 60:40% so as to come out with the optimal mixture suitable for the production of the instant porridge. The effect of rapoko flour supplementation on the proximate composition, physical properties and consumer acceptability of the blends were evaluated and the proximate analysis (protein, carbohydrate, energy, fat, fibre, moisture) was carried out on all the formulations. Consumer acceptability was also evaluated using a 9-point hedonic scale for taste, aroma, colour, appearance, texture and flavour. Physical properties such as swelling index, bulky density, reconstitution time and water holding capacity were also carried out to assess the performance of the blends in water. The results showed higher protein, carbohydrate and energy contents of the blends with increase in rapoko concentration in the mixture with 40% rapoko concentration having the highest values on the three nutrients (11.62; 80.32 and 333.52 respectively). However, the increase in rapoko caused reduction in the performance of blends in porridge such as bulky density, solubility index and the reconstitution time. Consumer preferences of the porridge decreased with increase in the rapoko concentration. The 30% rapoko blend had the best consumer acceptability but the blend with 40% rapoko had the best nutritional profile in terms of energy, carbohydrate and protein.

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Nutritional profiling and quantitative analysis of amino acids and vitamins using LC–MS/MS in selected raw and germinated ancient grains

Navami,

Abraham,

Archana

et al. 2023

JSFA Reports

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Background Ancient grains are grains that have remained unchanged over the past decades. Among them, millets and pseudocereals are highly nutritious underutilized grains that are gluten free. The present study compares the nutritional composition of nine important ancient grains in its raw and germinated forms. Results Among the grains studied, amaranth had the highest protein content (14.52%), followed by proso (13.04%) and foxtail millets (12.78%). Amino acid analysis was carried out using LC–MS/MS. Besides amaranth, barnyard, pearl, and proso millets contained considerable amount of essential amino acids. The lysine content of sorghum has increased four folds during germination. Valine, histidine, and glutamic acid contents increased marginally upon sprouting. These grains were also found to contain significant amount of B complex vitamins. The ascorbic acid content of the grains increased considerably upon germination especially in foxtail millet (78.03–30452.90 ng/g). Conclusion The present study is the first comparative study that has brought out the distinct nutritional superiority of the ancient grains in their raw and germinated forms. These gluten‐free grains can be utilized to improve the nutritional demand and food security of the growing population.

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Proximate composition and digestibility of fermented and extruded uji from maize–finger millet blend

Cited by 95 publications

References 18 publications

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

Development of Fermented Corn and Rapoko Blend Instant Porridge

Nutritional profiling and quantitative analysis of amino acids and vitamins using LC–MS/MS in selected raw and germinated ancient grains

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