Skip to main content

Evaluation of finger millet incorporated noodles for nutritive value and glycemic index

Journal of Food Science and Technology volume 51, pages 527–534 (2014)Cite this article

Abstract

The present study was undertaken to develop finger millet incorporated noodles for diabetic patients. Finger millet variety VL-149 was taken. The finger millet flour and refined wheat flour (RWF) were evaluated for nutrient composition. The finger millet flour (FMF) was blended in various proportions (30 to 50%) in refined wheat flour and used for the preparation of noodles. Control consisted of RWF noodles. Sensory quality and nutrient composition of finger millet noodles was evaluated. The 30% finger millet incorporated noodles were selected best on the basis of sensory evaluation. Noodles in that proportion along with control were evaluated for glycemic response. Nutrient composition of noodles showed that 50% finger millet incorporated noodles contained highest amount of crude fat (1.15%), total ash (1.40%), crude fiber (1.28%), carbohydrate (78.54%), physiological energy (351.36 kcal), insoluble dietary fiber (5.45%), soluble dietary fiber (3.71%), iron (5.58%) and calcium (88.39%), respectively. However, control RWF noodles contained highest amount of starch (63.02%), amylose (8.72%) and amylopectin (54.29%). The glycemic index (GI) of 30% finger millet incorporated noodles (best selected by sensory evaluation) was observed significantly lower (45.13) than control noodles (62.59). It was found that finger millet flour incorporated noodles were found nutritious and showed hypoglycemic effect.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

43,34 €

Price includes VAT (Finland)
Tax calculation will be finalised during checkout.

Fig. 1

References

  • AACC (1962) Approved methods of American Association of Cereal Chemists. Cereal Laboratory Methods, St. Paul Minnesota

    Google Scholar 

  • AOAC (1975) Official methods of analysis of the Association of Official Analytical Chemists. Washington DC

  • Amerine MA, Pangborn RM, Roseller EB (1965) Principles of sensory evaluation of food. London Academic, New York

    Google Scholar 

  • Arora S, Srivastava S (2002) Suitability of millet based food products for diabetics. J Food Sci Tech 39(4):319–344

    Google Scholar 

  • Asp NG, Josanson CG (1981) Techniques for measuring dietary fibre: principal aims of methods and comparison of results obtained by different techniques. In: The analysis of dietary fibre in food

  • Balakrishna Rao K, Mithyantha MS, Devi LS, Perur NG (1973) Nutrient composition of some new ragi varieties. J Agric Sci Chem 7:562–565

    Google Scholar 

  • BIS 1485 (1976) Specification for macroni, spaghetti and vermicelli. Bureau of Indian Standards, New Delhi

  • Burton P, Lightowler JH (2006) Influence of bread volume on glycaemic response and satiety. Br J Nutr 96:877–882

    CAS  Article  Google Scholar 

  • Cerning J, Guilbot J (1973) Changes in carbohydrate composition during maturation of wheat and barley kernel. Cereal Chem 50:220–232

    CAS  Google Scholar 

  • Clegg KM (1956) The application of anthrone reagent in the estimation of starch in cereals. J Sci Food Agr 7:40

    CAS  Article  Google Scholar 

  • Cummings JH (1997) Nutritional implications of dietary fiber. Am J Clin Nutr 31:21–32

    Google Scholar 

  • Eriksson G (1969) The waxy character. Hereditas 63:180–204

    Article  Google Scholar 

  • Ferrarnine E (1998) Insulin resistance versus insulin deficiency in non-insulin dependent diabetes mellitus: problems and prospects. Endocr Rev 19:477

    Article  Google Scholar 

  • Gopalan C, Ramashastri BV, Balasubramanium SC (2002) Nutritive value of Indian foods. National Institute of Nutrition, ICMR, Hyderabad

    Google Scholar 

  • Grant LA, Dick JW, Shelton DR (1993) Effect of drying temperature, starch damage, sprouting and additives on spaghetti quality characteristics. Cereal Chem 70:676–684

    CAS  Google Scholar 

  • Guo G, Jackson DS, Graybosch RA, Parkhurst AM (2003) Asian salted noodle quality: impact: of amylose content adjustment using wheat flour. Cereal Chem 80:437–445

    CAS  Article  Google Scholar 

  • Hadimani NA, Malleshi NG (1993) Studies on milling physico-chemical properties, nutrient composition and dietary fiber content of small millets. J Food Sci Tech 30(1):17–20

    CAS  Google Scholar 

  • Health and Lifestyle Management Series; Disease management (2004) Apollo Hospitals Educational and Research Foundation, Hyderabad

  • Jenkins DJA, Ghafari H, Wolever TMS (1982) Relationship between the rate of digestion of foods and post-prandial glycaemia. Diabetologia 22:450–455

    CAS  Article  Google Scholar 

  • Joshi SA (2002) Diet for diabetes mellitus. Nutrition and dietetics 2nd edn Tata Mcgraw-Hill Publishing Company Ltd. pp. 236–237

  • Joshi HC, Katoch KK (1990) Nutritive value of millets: a comparison with cereals and pseudocereals. Himalayan Res Dev 9:26–28

    Google Scholar 

  • Kruger JE, Anderson MH, Dexter JE (1994) Effect of flour refinement on raw Cantonese noodles colour and texture. Cereal Chem 71(2):177–182

    CAS  Google Scholar 

  • Kuktaitie R, Larsson H, Johansson E (2004) Variation in protein composition of wheat flour and its relationship to dough mixing behaviour. J Cereal Sci 40:31–39

    Article  Google Scholar 

  • Lakshmi PK, Sumathi S (2002) Effect of consumption of finger millet on hypoglycaemia in non-insulin dependent diabetes (NIDDM) subjects. Plant Foods Hum Nutr 57(3–4):205–213

    Article  Google Scholar 

  • Landry J, Mourex T (1953) Protein fraction in millets. Bull Soc Chem Biol 52:1021

    Google Scholar 

  • Liceti AE, El-Dash AA, Biellei J (1995) Effect of temperature and protein content on physical properties of pasta made from rice enriched with soybean by extrusion cooking. Part 1, effect on water absorption and solubility employing response surface analysis. Nahrung 39:203–208

    CAS  Article  Google Scholar 

  • Mani UV, Prabhu BM, Damle SS, Mani I (1993) Glycemic index of some commonly consumed foods in western India. Asia Pac J Clin Nutr 12:111–114

    Google Scholar 

  • Mohan V, Sandeep S, Deepa R, Shah B, Varghese C (2007) Epidemiology of type 2 diabetes. Indian scenario. Indian J Med Res 125:217–230

    CAS  Google Scholar 

  • Ohm JB, Ross AS, Peterson CJ, Ong YL (2008) Relationship of high molecular weight glutenin subunit composition and molecular weight distribution of wheat flour protein with water absorption and colour characteristics of noodle dough. Cereal Chem 85(2):123–131

    CAS  Article  Google Scholar 

  • Raghuram TC (1999) Diet and diabetes mellitus. In: Textbook of human nutrition

  • Raghuramulu N, Madhavan NK, Kalyansundaram S (2003) A manual of laboratory techniques. National Institute of Nutrition, ICMR, Hyderabad, pp 175–177

    Google Scholar 

  • Singh P, Gurumukh S, Srivastava S, Agarwal P (2005) Functional characteristics of blends containing wheat flour and millet flour. Beverage Food World Feb pp. 28

  • Singh N, Chauhan GS, Bains GS (1989) Effect of soy flour supplementation on quality of cooked noodles. Int J Food Sci Tech 24(4):111–114

    Google Scholar 

  • Singh P, Srivastava S (2006) Glycemic response of finger and banyard millet biscuits. J Eco Friendly Agr 1(2):168–170

    Google Scholar 

  • Singh R, Ushakumari Latha S, Malleshi NG (2004) The functional properties of popped, flaked, extruded and roller dried foxtail millet (Setaria italica). Ind J Food Sci Tech 39:907–915

    Article  Google Scholar 

  • Snedecor GN, Cochran WG (1967) Statistical methods. Oxford and IBH Publishing Company, New Delhi

    Google Scholar 

  • Snow P, O’Deo K (1981) Factors affecting the rate of starch in food. Am J Clin Nutr 54:846–854

    Google Scholar 

  • Srilakshmi B (2001) Diet in diabetes mellitus. In: Dietetics. New Delhi, New Age International, Pvt. Ltd

  • Srilakshmi B (2001) Food science 2nd edn. New age International Pvt. Ltd. pp. 55–56

  • Sudha ML, Vetrimani R, Rahim A (1998) Quality of vermicelli from finger millet and its blend with different wheat fractions. Food Res Int 31(2):99–104

    Article  Google Scholar 

  • Thayumanavan B, Sadasivam S (1984) Plant Foods Hum Nutr 34:253

    CAS  Article  Google Scholar 

  • Vijayakumari J, Mushtari BJ, Shamshad B, Sumangala G (2003) Sensory attributes of ethnic foods from finger millet. Paper presented at CCSHAU, Hisar. Recent trends in millet processing and utilization: 7–12

  • Wang C, Kovacs MIP, Fowler DB, Holley R (2004) Effects of protein content and composition on white noodle making quality: color. Cereal Chem 81:777–784

    CAS  Article  Google Scholar 

  • Wankhede DB, Shehnaj A, Rao MRR (1979) Carbohydrate composition of finger millet (eleusine coracana) and foxtail millet (setaria italica). Quanl Plant Plant Food Hum Nutr 28(4):293–303

    CAS  Article  Google Scholar 

  • Wolever TMS (1990a) The glycemic index. World Rev Nutr Diet 62:120–185

    CAS  Google Scholar 

  • Wolever TMS (1990b) Relationship between dietary fiber content and composition in foods and the glycemic index. Am J Clin Nutr 51:72–75

    CAS  Google Scholar 

Download references

Author information

Affiliations

  1. Department of Foods and Nutrition, College of Home Science, G. B. Pant University of Agriculture and Technology, Udham Singh Nagar, Pantnagar, Uttarakhand, 263 145, India

    Kamini Shukla & Sarita Srivastava

Authors
  1. Kamini Shukla
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Sarita Srivastava
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Kamini Shukla.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Shukla, K., Srivastava, S. Evaluation of finger millet incorporated noodles for nutritive value and glycemic index. J Food Sci Technol 51, 527–534 (2014). https://doi.org/10.1007/s13197-011-0530-x

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-011-0530-x

Keywords

  • Finger millet
  • Noodles
  • Extrusion
  • Diabetes
  • Glycemic index