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In Vitro Starch Digestibility and Expected Glycemic Index of Kodo Millet ( Paspalum scrobiculatum ) as Affected by Starch–Protein–Lipid Interactions

✍ Scribed by Annor, George Amponsah; Marcone, Massimo; Bertoft, Eric; Seetharaman, Koushik

Book ID: 126019093
Publisher: AACC International (American Association of Cereal Chemists)
Year: 2013
Tongue: English
Weight: 976 KB
Volume: 90
Category: Article
ISSN: 0009-0352
DOI: 10.1094/CCHEM-06-12-0074-R

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The effect of malting and blanching on the in vitro protein and starch digestibility of pearl millet (Pennisetum gluacum L.) were investigated. Pearl millet seeds were subjected to malting [steeping (16 h), germination (48 and 72 h) and kilning (24 h at 50 degrees C)] and blanching (30 s at 98 degre