Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI)

Annor, George Amponsah; Marcone, Massimo F.; Corredig, Milena; Bertoft, Eric; Seetharaman, Koushik

doi:10.1016/j.jcs.2015.05.004

Cited by 98 publications

(53 citation statements)

References 30 publications

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“…Our results agree with several other early reports where cis‐unsaturated fatty acids complex poorly with amylose giving low V‐amylose yields . However, in some exceptional cases, some researchers reported that unsaturated fatty acids showed higher complexing ability than the saturated types . Kawai reported a CI value of 31.3% for potato starch complexed with stearic acid and a higher value (47.6%) for linoleic acid.…”

Section: Resultssupporting

confidence: 91%

Effect of lipid types on complexation and some physicochemical properties of bambara groundnut starch

et al. 2016

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This study investigated the effect of stearic acid, linoleic acid, and lysophosphatidylcholine on complex formation and physicochemical properties of bambara starch in comparison with potato starch. The complexation index reached maximum at 2% lipid concentration. Bambara starch complexed better with stearic acid than with linoleic acid and lysophosphatidylcholine. A similar trend was observed for potato starch but to a lesser extent. All lipids significantly reduced the peak and setback viscosities of bambara starch, but increased the final viscosity. Pasting of bambara and potato starches with lipids resulted in the formation of type‐I V‐amylose complexes, with melting temperatures ranging from ∼98 to 102°C. X‐ray diffraction of these complexes showed the crystalline V‐amylose pattern with a major peak at 2Θ = 19.9° and minor peaks at 2Θ = 7.4° and 12.9°. Modification of bambara starch with lipids resulted in reduced digestibility, suggesting their potential application in formulating foods for the management of diabetes.

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Section: Resultssupporting

confidence: 91%

Effect of lipid types on complexation and some physicochemical properties of bambara groundnut starch

et al. 2016

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“…The obtained RDS and SDS values expressed as proportions of available starch were in the range to those reported in literature (Annor, Marcone, Corredig, Bertoft, & Seetharaman, ), with few exceptions. Factors which influence starch digestibility include differences in millet species and variety, sample preparation (flour vs whole grain; whole grain vs decorticated grains; [Bora, ]), and cooking procedure (Roopa & Premavalli, ).…”

Section: Resultssupporting

confidence: 80%

Effect of growing location and variety on nutritional and functional properties of proso millet (Panicum miliaceum) grown as a double crop

et al. 2018

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Background and objectives Despite positive agronomic and nutritional characteristics, millets are underutilized for food use in the Western Hemisphere. Little is known about the end‐use quality characteristics of available proso millet varieties, nor their adaptation to and performance in double crop situations in northern states. Therefore, the objective of this work was to evaluate several proso millet varieties grown in two locations for composition as well as attributes that influence processing, nutritional quality, and physiological benefits. Findings Proso millet varieties were similar in chemical composition (total starch, protein, lipid, dietary fiber, and ash content), but were notably different in amylose content of starch (ranging from 7.8% to 34.8% amylose). Lower amylose content resulted in lower peak temperature, final viscosity, and setback. Varieties also differed in carotenoids and hydroxycinnamic acids content as well as in antioxidant activity. Slowly digestible starch represented the major starch fraction in cooked flour, and protein digestibility was reduced to less than 50% after cooking. Conclusions Overall, growing location did not have a great impact on chemical and functional characteristic, while some varietal differences were noted. Significance and novelty The basic information provided regarding composition and functionality differences among various millet varieties will aid in the identification of potential food applications.

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“…Celiac disorder is an immune‐mediated enteropathy which is triggered by intake of gluten rich food (Becker, Damiani, Melo, Borges, & de Barros Vilas Boas, ). Millets are gluten‐free food and can be a substitute for celiac diseases and gluten sensitive patients (Annor, Marcone, Corredig, Bertoft, & Seetharaman, ; Saleh et al, ). Polyphenols of millets exhibit inhibitory activity against its malt amylase, aldose reductase of cataract eye lenses and snake venom phospholipases (Mathanghi & Sudha, ).…”

Section: Traditional Uses Of Milletmentioning

confidence: 99%

Nutritional and functional roles of millets—A review

et al. 2019

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The available cultivable plant‐based food resources in developing tropical countries are inadequate to supply proteins for both human and animals. Such limition of available plant food sources are due to shrinking of agricultural land, rapid urbanization, climate change, and tough competition between food and feed industries for existing food and feed crops. However, the cheapest food materials are those that are derived from plant sources which although they occur in abundance in nature, are still underutilized. At this juncture, identification, evaluation, and introduction of underexploited millet crops, including crops of tribal utility which are generally rich in protein is one of the long‐term viable solutions for a sustainable supply of food and feed materials. In view of the above, the present review endeavors to highlight the nutritional and functional potential of underexploited millet crops. Practical applications Millets are an important food crop at a global level with a significant economic impact on developing countries. Millets have advantageous characteristics as they are drought and pest‐resistance grains. Millets are considered as high‐energy yielding nourishing foods which help in addressing malnutrition. Millet‐based foods are considered as potential prebiotic and probiotics with prospective health benefits. Grains of these millet species are widely consumed as a source of traditional medicines and important food to preserve health.

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Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI)

Cited by 98 publications

References 30 publications

Effect of lipid types on complexation and some physicochemical properties of bambara groundnut starch

Effect of lipid types on complexation and some physicochemical properties of bambara groundnut starch

Effect of growing location and variety on nutritional and functional properties of proso millet (Panicum miliaceum) grown as a double crop

Nutritional and functional roles of millets—A review

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