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

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 digestibility 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.

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

“…The decrease in SDF and increase in IDF fractions indicates the increased fibre availability for faecal bulking and water binding in the colon resulting in more frequent and softer bowel motions, reduced risk of constipation and increased volume of waste material (Onyango et al 2004). In contrast, extrusion processing increases approximately 10% soluble dietary fiber than the unprocessed cereal based weaning foods (Malleshi et al 1996).…”

Symposium on “Food Technology for Better Nutrition”

“…The acid‐treated pearl millet yields products of better acceptability as compared to that from just decorticated pearl millet. Sorghum and pearl millet, blended with soy or protein‐rich ingredients, such as legumes or groundnut (peanut) cake, on extrusion give nutritionally balanced supplementary foods (Malleshi and others 1996). Sumathi and others (2007) showed that extruded pearl millet products prepared from a blend of 30% grain legume flour or 15% defatted soybean had, respectively, 14.7% and 16.0% protein, and 2.0 and 2.1 protein efficiency ratio.…”

Optimization of weaning mix based on malted and extruded pearl millet and barley

“…Sorghum, pearl millet, and finger millet flours were blended with toasted mung bean flour and nonfat dry milk and extruded to make ready-to-eat weaning foods (Malleshi et al 1996). Pearl millet is a course cereal grain and has equivalent or even superior nutrient content to other cereals (Obilana and Manyasa 2002).…”