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Physical and nutritional qualities of extruded weaning foods containing sorghum, pearl millet, or finger millet blended with mung beans and nonfat dried milk

Plant Foods for Human Nutrition volume 49, pages 181–189 (1996)Cite this article

Abstract

Sorghum, pearl millet, and finger millet flours (60% of each) were blended with toasted mung bean flour (30%) and nonfat dry milk (10%) and extruded (Brabender single screw) to make precooked, ready-to-eat, weaning foods. The extruded foods had high cold paste viscosity, but their cooked paste viscosity was lower than that of the respective blends. Chemical scores of the extruded foods were 78 for sorghum, 80 for pearl millet, and 96 for finger millet. Protein digstibility corrected amino acid scores (PD-CAS) were similar for pearl millet (68%) and finger millet (69%); PD-CAS for sorghum was 57%. Total dietary fiber content of the foods ranged from 7.6 to 10.1%, with the soluble dietary fiber content of the foods being about 10% higher than that of the corresponding blends. Extrusion enhanced the in vitro protein digestibility of foods, but no marked difference occurred in the in vitro carbohydrate digestibility among the unprocessed blends and the extruded foods. The net protein ratio, protein efficiency ratio, and biological values were higher for the finger millet food than for the pearl millet food, probably because of the higher lysine content of the finger millet protein.

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Author information

Affiliations

  1. Central Food Technological Research Institute, 570 013, Mysore, India

    Nagappa G. Malleshi & Nirmala A. Hadimani

  2. University of Nebraska, Lincoln, NE, USA

    Rangaswami Chinnaswamy

  3. Kansas State University, Manhattan, KS, USA

    Carol F. Klopfenstein

Authors
  1. Nagappa G. Malleshi
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  2. Nirmala A. Hadimani
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  3. Rangaswami Chinnaswamy
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  4. Carol F. Klopfenstein
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Additional information

Contribution No. 95-253-J of the Kansas Agricultural Experiment Station.

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Malleshi, N.G., Hadimani, N.A., Chinnaswamy, R. et al. Physical and nutritional qualities of extruded weaning foods containing sorghum, pearl millet, or finger millet blended with mung beans and nonfat dried milk. Plant Food Hum Nutr 49, 181–189 (1996). https://doi.org/10.1007/BF01093214

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  • DOI: https://doi.org/10.1007/BF01093214

Key words

  • Extrusion
  • Millets
  • Sorghum
  • Nutritional quality
  • Viscosity
  • Weaning foods