Proximate Composition and Glycemic Index Profiling of Differently Composed Nutri-Cereal Biscuits

An increasing body of evidence suggests that a low-glycemic-index (GI) diet has a therapeutic as well as a preventive potential in relation to the insulin resistance syndrome. Interest in development of low GI foods is growing worldwide; hence there is a need for more diversified food with low GI. At the same time the demand for nutri-cereals is also growing due to its nutrient density, hence in the present study, six types of nutri-cereal (millets) based biscuits made from sorghum, pearl millet and foxtail millet were estimated for their proximate composition and glycemic index (GI). There is significant difference in the nutritional composition of all the biscuits, except ash content of SPB and PB, moisture content of SSB and FB, available carbohydrates of SWB and SCB. The protein, fat, carbohydrate, ash and dietary fibre content ranged from 5.88 g to 9.01 g, 19.98 g to 23.78 g, 59.67 to 64.20 g, 0.61 g to 1.04 g and 8.80 g to 12.20 g /100 g respectively. All the biscuits were found to have low GI (less than 55) and order of GI and GL is PB>SWB>SSB>FB>SPB>SCB.

Download Full-text

INDEKS GLIKEMIK NUGET TEMPE SAWI PECAY

JURNAL AGROTEKNOLOGI ◽

10.19184/j-agt.v11i1.5441 ◽

2017 ◽

Vol 11 (1) ◽

pp. 35

Author(s):

Ertriani Anindya Meiflorisa ◽

Tejasari Tejasari ◽

Giyarto Giyarto

Keyword(s):

Diabetes Mellitus ◽

Dietary Fiber ◽

Glycemic Index ◽

Ash Content ◽

Soluble Dietary Fiber ◽

Total Dietary Fiber ◽

Insoluble Dietary Fiber ◽

Nutrient Density ◽

Sugar Levels ◽

Low Glycemic Index

Nowadays, healthy food with low glycemic index is very usefull to people with diabetes mellitus because it will not increase blood sugar levels quickly. The purpose of this study was to know the glycemic index values of nugget made from tempeh and pecay, and evaluate macro nutrient density of the nugget. In this research used glycemic index (GI) test for subject with healthy criteria. Each formula consisted of nugget from tempeh and pecay, P1 (40% tempeh : 30% pecay : 25% flour : 5% tapioca), P2 (45% tempeh : 25% pecay : 25% flour : 5% tapioca), P3 (50% tempeh : 20% pecay : 25% flour : 5% tapioca), P4 (55% tempeh : 15% pecay : 25% flour : 5% tapioca), P5 (60% tempeh : 10% pecay : 25% flour : 5% tapioca) and P6 (65% tempeh : 5% pecay : 25% flour : 5% tapioca). The best formula is the nugget made with from 55% tempeh : 15% pecay. That formula has value of glicemic index were 22%, moisture content were 50%, ash content were 2,4%, fat content were 19%, protein content were 54,6%, carbohydrates content were 24%. The dietary fiber as Insoluble Dietary Fiber were 22,46%, Soluble Dietary Fiber were 2,26% and Total Dietary Fiber were 24,72%. Keywords: nugget, tempeh, pecay, glycemic index

Download Full-text

Formulation and Quality Evaluation of Foxtail Millet and Semolina Incorporated Ready-To-Cook Upma Mix

Bioscience Biotechnology Research Communications ◽

10.21786/bbrc/14.4.25 ◽

2021 ◽

Vol 14 (4) ◽

pp. 1531-1537

Author(s):

D. Karuna Thara

Keyword(s):

Glycemic Index ◽

Foxtail Millet ◽

Nutritional Composition ◽

Soluble Fibre ◽

Standard Procedures ◽

Insoluble Fibre ◽

Significant Difference ◽

The Mean ◽

Index Value

Traditional cuisine has risen to the top of the consumer’s list of preferences. Many traditional cereal-based dishes have been processed, and instant mixes such as instant upma, idli, and dosa have been made. Comfort foods are foods that require little or no processing or cooking before consumption, making them more convenient for the user. Ready to Cook (RTC) and instant foods have grown highly popular as a result of increased urbanization and industrialization, owing to today’s lifestyle and the need for quick-to-serve cuisine.The study’s goal is to develop an RTC upma mix and evaluate its physicochemical, texture, sensory, and in vitro glycemic index. The millet was collected and pre-processing was done to develop the ready-to-cook mixes. The levels of millet incorporation ratio were 60% (V1), 70% (V2), and 80% (V3) levels. Standard procedures were used to determine the physicochemical, textural, sensory, and in vitro glycemic index. The nutritional composition of V3 was found to be high, with moisture, carbohydrate, protein, fat, fibre, soluble fibre, and insoluble fibre content of 6.4 percent, 73.6g, 8.5g, 6.2g, 6.6g, 2.4g, and 0.56g, respectively.The textural profile showed a significant difference (p<0.05) between variations in comparison with the standard. Results on sensory evaluation showed that 70% foxtail millet upma mix shows high acceptable than other. The mean in vitro glycemic index of the control upma mix was 68.7 ± 0.12, while the mean estimated glycemic index value of V1, V2, and V3 was50.5 ± 0.5, 49.8 ± 0.4, and 49.2± 0.6 respectively. Thus, the result evident that all the developed RTC upma mixes exhibited a low glycemic index and were useful for Diabetic subjects and easy to carry as a journey food.

Download Full-text

Glycemic Index of Selected Foods in Jamaica

Pharmacovigilance and Pharmacoepidemiology ◽

10.33805/2638-8235.110 ◽

2019 ◽

pp. 13-16

Author(s):

Ryan Francis ◽

Perceval S Bahado-Singh ◽

Andrew O Wheatley ◽

Ann Marie Smith ◽

Helen N Asemota

Keyword(s):

Glycemic Index ◽

Glycemic Load ◽

Psidium Guajava ◽

Serum Glucose ◽

Dietary Advice ◽

Diabetic Patients ◽

Citrullus Vulgaris ◽

Glucose Levels ◽

Significant Difference ◽

Low Glycemic Index

Background: Fruits, vegetables and legumes for their complex carbohydrates, dietary fiber and micronutrients, should form an essential part of every diet. In order to give good dietary advice to diabetic patients, it is necessary to know the glycemic index of foods commonly consumed locally. The objective of this study was to determine the Glycemic Index (GI) and Glycemic Load (GL) of commonly available and consumed Guava (Psidium guajava), Watermelon (Citrullus vulgaris), Gungo (Cajanus cajan), Papaya (Carica papaya) and tomato (Solanum lycopersicum) in Jamaica. Methods: Ten (10) healthy Jamaican subjects (5 males, 5 females) with mean age 30 ± 2 years and mean BMI 25 ± 1 kg/m2 were recruited to the study. Using a non-blind, crossover design trial, the subjects consumed 50 (or 25) grams of available carbohydrate portions of glucose (standard food) and test foods after an overnight fast and their serum glucose levels were determined at 0, 15, 30, 45, 60, 90 and 120 minutes after the consumption of each test food. Glucose was tested on three separate occasions, and the test foods once. The GI value was calculated geometrically by expressing the Incremental Area Under the Blood Glucose Curve (IAUC) for the test foods as a percentage of each subject's average IAUC for the standard food. Results: The results indicated that the IAUC for Watermelon (95 ± 11) was significantly higher (p<0.05) than that of Tomato (37 ± 12), and Gungo (58 ± 13). The differences in IAUC of Watermelon (95 ± 11), Guava (83 ± 27) and Papaya (80 ± 7) were not statistically significant. Similarly, there was no significant difference in GI among the samples studied. Conclusion: Tomato, Gungo, Papaya Watermelon and Guava were shown to have low glycemic index and glycemic load values.

Download Full-text

Proximate composition of two puffer fish species, Leiodon cutcutia and Dichotomyctere fluviatilis of Bangladesh

Jahangirnagar University Journal of Biological Sciences ◽

10.3329/jujbs.v8i1.42465 ◽

2019 ◽

Vol 8 (1) ◽

pp. 25-33

Author(s):

Ishtiak Ahmed Chowdhury ◽

Md Rakibul Hasan ◽

Suraiya Parveen ◽

Shuvra Kanti Dey ◽

Md Baki Billah

Keyword(s):

Moisture Content ◽

Protein Content ◽

Fish Species ◽

Lipid Content ◽

Proximate Composition ◽

Nutritional Value ◽

Nutritional Composition ◽

Ash Content ◽

The Body ◽

Puffer Fish

Protein, lipid, ash and moisture content in the body muscles of two commonly available puffer fish species in Bangladesh (Leiodon cutcutia and Dichtomyctere fluviatilis) have been analysed from January 2018 to June, 2018. The puffer fish species were collected from different habitats i.e., Leiodon cutcutia from freshwater and Dichtomyctere fluviatilis from estuarine water. The percentage of the proximate composition varied in different months in both the species. In Leiodon cutcutia, moisture content fluctuated from 79.32% to 87.61% with an average of 83.75%; protein content from 6.35% to 13.31% with an average of 9.49%; lipid content from 1.57% to 2.32% with an average of 1.92% and ash content from 2.30% to 3.27% with an average of 2.84%. In Dichotomyctere fluviatilis, moisture content fluctuated from 73.77% to 84.18% with an average of 77.49%; protein content from 10.03% to 19.77% with an average of 16.80%; lipid content from 0.92% to 1.71% with an average of 1.32% and ash content from 2.77% to 3.34% with an average of 3.05%. The comparative evaluation of the nutritional value of the studied fish species revealed that the puffer fish from estuarine environment might contain higher amount of nutrients. Thus, proper utilization of this species towards sustainable management, nutritional composition and biosecurity issues will lead to achieve sustainable blue economy. Jahangirnagar University J. Biol. Sci. 8(1): 25-33, 2019 (June)

Download Full-text

Beyond Beer: Hop Shoot Production and Nutritional Composition under Mediterranean Climatic Conditions

Agronomy ◽

10.3390/agronomy10101547 ◽

2020 ◽

Vol 10 (10) ◽

pp. 1547

Author(s):

Francesco Rossini ◽

Giuseppe Virga ◽

Paolo Loreti ◽

Maria Elena Provenzano ◽

Pier Paolo Danieli ◽

...

Keyword(s):

Proximate Composition ◽

Central Italy ◽

Nutritional Composition ◽

Climatic Conditions ◽

Ether Extract ◽

Fresh Weight ◽

Shoot Fresh Weight ◽

Growing Seasons ◽

Shoot Production ◽

Significant Difference

For hop growers, surplus shoots are generally a useless by-product of cultivation. Conversely, they may represent a valuable resource due to rising interest towards healthy and traditional foods. A field trial was carried out in Central Italy to characterize shoot production (number of emerged shoots, shoot fresh weight, marketable shoot yield, and shoot diameter) of three commercial hop cultivars (Cascade, Challenger, and Hallertauer Magnum) and to survey shoot proximate composition (ash, ether extract, crude protein, and crude fiber). Green shoots were harvested when they were from 20 to 40 cm in length. The results from two years showed that there was significant difference among the varieties and between growing seasons, both for yield traits and for nutritional composition. H. Magnum showed the highest marketable shoot yield (152 g per plant, two-year mean), while Cascade had the best proximate composition. The number of emerged shoots per plant varied from 62.5 of Cascade to 84.3 of H. Magnum over a two-year average. Marketable shoot yield showed a positive relationship with number of shoots and average shoot fresh weight, while no significant correlation was found with shoot diameter. Hop shoots proved to be a low-fat food (ether extract from 2 to 6% dry matter (DM)) with high protein (from 22 to 30% DM) and fiber content (from 10 to 16% DM).

Download Full-text

Effects of freezing periods and polythene packaging with or without turmeric powder paste on proximate composition of Labeo bata fish

Croatian Journal of Food Science and Technology ◽

10.17508/cjfst.2021.13.1.11 ◽

2021 ◽

Vol 13 (1) ◽

pp. 90-95

Author(s):

Nusrat Jahan Shoshi ◽

Md. Harun Or Rashid ◽

M.U.M. Abu Zakaria ◽

Shuvagato Mondal ◽

Shuva Bhowmik

Keyword(s):

Shelf Life ◽

Analysis Of Variance ◽

Proximate Composition ◽

Frozen Storage ◽

Nutritional Composition ◽

Ash Content ◽

The Other ◽

Fresh Fish ◽

C Storage ◽

Labeo Bata

The study was designed to investigate the effects of freezing periods and the combination of packaging with or without turmeric on the proximate composition of whole and sliced Labeo bata. The samples were subjected to 28 days of frozen (-20 °C) storage periods and analyzed for proximate composition such as moisture, protein, lipid and ash at intervals of 0, 14 and 28 days. Data obtained was subjected to analysis of variance (ANOVA) at 95% significant level. Different preservation periods and methods significantly affected the nutritional composition of fresh fish. Moisture, protein, lipid and ash content decreased with increasing storage periods when compared to the fresh fish as control. The highest percentage of protein was found in turmeric-treated whole fish preserved in polythene, C4, after the 14th (15.70±0.14) and 28th (15.27±0.21) day. On the other hand, the lowest percentage (14.01±0.10 and 13.22±0.18 for the 14th and 28th day, respectively) was found in sliced fish preserved without polythene, C5. In conclusion, the turmeric-treated whole fish preserved in polythene retained fish nutrients and ensured its good quality and composition longer than other treatments, thereby extending the shelf life during frozen storage.

Download Full-text

Assessment of Nutritional and Microbiological Properties of Biscuit Supplemented With Moringa Oleifera Seed Protein Concentrate

Journal of Food Engineering and Technology ◽

10.32732/jfet.2020.9.1.22 ◽

2020 ◽

Vol 9 (1) ◽

pp. 22-29

Author(s):

T. A. Aderinola ◽

O. E. Lawal ◽

T. D. Oluwajuyitan

Keyword(s):

Proximate Composition ◽

Crude Protein ◽

Moringa Oleifera ◽

Seed Protein ◽

Nutritional Composition ◽

Protein Concentrate ◽

Significant Difference ◽

The Impact ◽

Moringa Oleifera Seed ◽

Microbiological Properties

The aim of the study was to evaluate the impact of Moringa oleifera seed protein concentrate supplementation on the nutritional composition of biscuit. Biscuit was supplemented with M. oleifera seed protein concentrate at 2, 4 and 6% and evaluated for the proximate composition, amino acid profile, mineral element composition, microbiological properties and sensory qualities. The proximate composition result showed that the biscuits contained: 8%, 58.92%, 6.45%, 0.32%, 0.97% and 26.32% moisture, crude protein, crude fat, crude fiber, ash and carbohydrate, respectively. The essential amino acids were lysine (6.57%), leucine (6.02%), tryptophan (5.23%), valine (5.20%), phenylalanine (4.25%), threonine (4.10%), histidine (4.03%), isoleucine (3.34%) and methionine (2.94%). The proximate composition results showed a slight but progressive increase in crude protein content due to the supplementation while the overall quality acceptability did not show any statistically significant difference among the biscuit samples. The microbiological result also revealed that the biscuits were safe and the level of detection were within the safe range for baked products. It was concluded that supplementation of biscuit with M. oleifera seed protein concentrate is safe and the consumption of the biscuits may support growth and development of children who are the major consumers.

Download Full-text

Ochratoxins’ Effects on the Functional Properties and Nutritional Compositions of Grains

Journal La Lifesci ◽

10.37899/journallalifesci.v2i4.421 ◽

2021 ◽

Vol 2 (4) ◽

pp. 32-53

Author(s):

Chinaza Godswill Awuchi ◽

Ifeanyi Owuamanam ◽

Chika Ogueke

Keyword(s):

Functional Properties ◽

Proximate Composition ◽

Fat Content ◽

Nutritional Composition ◽

Ash Content ◽

Permissible Limit ◽

Negligible Effect ◽

Crude Fiber ◽

Grain Moisture ◽

Rice Samples

This study assessed the effects of total ochratoxins on the nutritional composition and functional properties of grain flours. The grains cowpea, sorghum, maize, groundnut, rice, millet, and acha were milled. The proximate composition, functional properties, as well as Total Ochratoxin levels, were determined. The effects of the Ochratoxins on the nutritional and functional properties of the grains were evaluated. Ochratoxin levels in grain flours ranged from 0.09 to 54.41 μg/kg and not seen in some rice samples. Most Total Ochratoxin levels found in the grains were beyond the WHO/EU/FAO permissible limit, 5.00 µg/kg. Groundnut and Cowpea have a significant high content of protein and fiber. Groundnut had the highest average fat content, 41.84 %. The ash content of the grains ranged from 0.73 to 3.61%. The presence of ochratoxins had a significant impact on the grain's carbohydrates, proteins, and fat. Their presence had moderate effects on crude fiber, ash, and functional properties and negligible effect on grain moisture.

Download Full-text

Effectiveness of Low Glycemic Index Diet Consultations Through a Diet Glycemic Assessment App Tool on Maternal and Neonatal Insulin Resistance: A Randomized Controlled Trial (Preprint)

10.2196/preprints.12081 ◽

2018 ◽

Author(s):

Yi Zhang ◽

Liping Wang ◽

Wenhong Yang ◽

Dayan Niu ◽

Chunying Li ◽

...

Keyword(s):

Insulin Resistance ◽

Cord Blood ◽

Pregnant Women ◽

Glycemic Index ◽

Serum Insulin ◽

Intervention Group ◽

Late Gestation ◽

C Peptide ◽

Significant Difference ◽

Low Glycemic Index

BACKGROUND Low glycemic index (LGI) diet has shown to be effective in reducing maternal and neonatal complications in high-risk pregnancies. OBJECTIVE This trial aimed to examine the effectiveness of individualized LGI diet consultations based on the accurate diet glycemic load (GL) assessment tool on maternal and neonatal insulin resistance levels and diet behavior changes in overweight and obese pregnant women. METHODS Overweight and obese pregnant women were recruited before 16 weeks of gestation and randomized to the LGI diet arm or the control arm. All participants received standard dietary education according to the Chinese Dietary Guide for Pregnant Women. In the intervention arm, additional individualized dietary GL assessments were performed using an app and instructions of lowering diet glycemic index (GI) to achieve LGI diet were provided by a clinical dietitian at early, middle, and late gestation. Primary outcomes were serum insulin at late gestation, incidence of gestational diabetes mellitus (GDM) for mothers, and cord blood C-peptide level of neonates. RESULTS In total, 400 subjects were randomized and received different interventions. There were no significant differences in maternal serum insulin levels (13.2 [9.3−13.2] uU/mL vs 12.4 [10.5−12.4] uU/mL), incidence of GDM (45 [22.5%] vs 43 [21.5%]), or cord blood C-peptide levels (mean 0.9ng/mL [SD 0.7] vs mean 0.8ng/mL [SD 0.6]) in the intervention group compared with the controls. The diet GI at late gestation was similar (mean 63.2 [SD 10.4] vs mean 64.3 [SD 10.4]), whereas greater diet fiber intake was observed in the intervention group (mean 11.6 grams [SD 8.0] vs mean 9.0 grams [SD 5.6]; P=.006). Adherence measurements did not significantly differ between 2 groups. CONCLUSIONS Individualized LGI diet consultations for overweight and obese pregnant women failed to make a significant difference in maternal or neonatal insulin resistance compared with the standard gestational diet consultation. CLINICALTRIAL ClinicalTrials.gov NCT01628835; http://clinicaltrials.gov/ct2/show/NCT01628835 (Archived by WebCite at http://www.webcitation.org/77LHgWP0k)

Download Full-text

Effect of Processing Treatments on Proximate Composition of Pennisetum glaucum (Pearl millet)

The Indian Journal of Nutrition and Dietetics ◽

10.21048/ijnd.2018.55.2.17889 ◽

2018 ◽

Vol 55 (2) ◽

pp. 209

Author(s):

Aanchal Johari ◽

Asha Kawatra

Keyword(s):

Moisture Content ◽

Protein Content ◽

Pearl Millet ◽

Proximate Composition ◽

Crude Protein ◽

Pennisetum Glaucum ◽

Nutritional Composition ◽

Ash Content ◽

Crude Protein Content ◽

Standard Methods

In the present study effect of processing treatments viz. blanching and germination on the proximate composition of Pennisetum glaucum (pearl millet) was studied. Proximate composition was analysed by the standard methods determined according to Association of Official Analytical Chemists. Results indicated that moisture content increased significantly after processing treatments. Blanching resulted in non significant increase in ash content of pearl millet grains. The crude protein content of unprocessed pearl millet was 11.55%. The crude protein content of blanched pearl millet grains was 11.27%. Crude protein content of germinated grains was found to be 12.38% as in comparison to 11.55% in unprocessed and 11.27 in blanching treatment. Crude fat content of unprocessed (control), blanched and germinated pearl millet grains were 5.36, 5.09 and 4.55%, respectively. Fiber content increased significantly after blanching and germination processing treatments. Processing treatments not only effect the nutritional composition of pearl millet but also contribute towards enhancement of shelf life.

Download Full-text