In this study, the additions of red lentil, rice protein and lentil protein on the quality of brown rice (BR) noodles were investigated, aiming to develop nutritionally fortified noodles with both desirable textural quality and lower starch digestibility. The results showed that the additives reduced the hardness, cohesiveness and chewiness, and increased cooking loss and turbidity of rice noodles. The addition of lentil protein had less effect on the texture quality of rice noodles when compared with the red lentil and rice protein. Lentil protein decreased the starch digestibility of BR noodles, thereby reducing the estimated glycemic index (eGI) from 70.48 to 65.33. XRD and FTIR revealed that lentil protein increased the relative crystallinity and 1047/1022 cm −1 ratio. Ordered structure could effectively limit the interaction between amylase and starch, and reduce its digestibility. Therefore, lentil protein was more suitable to be added in BR noodles to reduce starch digestibility.

Three types of maize grains from high yield maize (HYM), high protein maize (HPM) and high oil maize (HOM) were used in the present study to compare their chemical compositions, starch gelatinization and in vitro ruminal fermentation characteristics based on chemical analysis and the in vitro gas production method. The results showed that the type of maize had signifi cant effect (P<0.05) on the contents of CP, ether extract and starch, starch gelatinization, 48-h gas production, rumen fermentation rate, potential gas production, 12-h and 24-h in vitro ruminal digestibilities of dry matter and starch. Of three types of maize grains, HYM had better merits than HOM and HPM in most energy traits, though almost all in vitro ruminal fermentation parameters including pH, NH 3 -N, VFA concentration and molar percentages of individual VFA were not signifi cantly different (P>0.05) among maize types. It was concluded that compared with other two types of maize grains, high yield maize hybrid showed a great potential to be used as energy feed source of ruminant animals.

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