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

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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.

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  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

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  1. Kamini Shukla
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  2. Sarita Srivastava
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Correspondence to Kamini Shukla.

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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

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

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