EFFECT OF PROCESSING ON FUNCTIONAL PROPERTIES, NUTRIENTS COMPOSITION, GLYCEMIC INDEX AND SENSORY ATTRIBUTES OF FINGER MILLET (ELEUSINE CORACANA) FOOD PRODUCTS

EFFECT OF PROCESSING ON FUNCTIONAL PROPERTIES, NUTRIENTS COMPOSITION, GLYCEMIC INDEX AND SENSORY ATTRIBUTES OF FINGER MILLET (ELEUSINE CORACANA) FOOD PRODUCTS

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ABSTRACT

The effect of various processing methods (roasting, germination and fermentation) on functional properties, nutrient composition, glycemic index and sensory attributes of finger millet (Eleusine coracana) food products (Pap and Tuwo) were evaluated in context of management of type II diabetes. The cereal grain was purchased from a local market in Kaduna metropolis and the analytical method used followed standard procedures. Result obtained indicate that, functional properties of unprocessed and processed flour showed no significant difference (P>0.05) in bulk density. The fermented sample had higher water absorption and swelling capacity (1.67 ±0.06 g/ml and 939.00±3.00%) than unprocessed flour (1.40±0.10g/ml)while germinated hadthe highest      (39.10±1.30 g/100ml)                solubility and  lowest      (263.67±12%)      swelling capacity.The flour from germinated seeds showedthe lowest (2.0%)gelation capacity and higher (84oC) gelatinization temperature.Proximate composition showed no significant difference (P>0.05)in the carbohydrate content of flour from unprocessed (86.32±2.11%), roasted(86.43±0.31%), and fermented (85.64±0.54%) seeds, except for flour fromgerminated seeds that had the lowest value of 80.99±2.10%. Likewise, food products (pap and tuwo) from unprocessed(86.89±1.21and 86.6±0.31%), roasted (85.71±0.32 and 86.99±1.41%), germinated (87.24±0.54 and 85.64±1.45%), and fermen ted(86.05±1.10 and 86.22±1.32%) seeds. Higher fiber content was observed in flour (4.90±0.12%)and tuwo (3.57±0.06%) from germinated seeds compared to value shown in flour, Pap and tuwo (3.54±0.06,1.74±0.06 and 2.90±0.05%) from fermentedseeds. There was no significant (P > 0.05) difference in the moisture content of flour samples from unprocessed and processed seeds. Likewise the food products, although higher values were observed in flour and pap (8.26±0.17 and 91.25±0.12%) from fermented seeds compared to the lowest value in flour and pap (6.80±0.19 and 84.99±0.02%) from roasted seeds. Significant differences (P<0.05) were observed between unprocessed and processed finger m


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