Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

+32-466-90-21-62

Abstract

Extruded Adult Breakfast Based on Millet and Soybean: Nutritional and Functional Qualities, Source of Low Glycemic Food

Abdoulaye Coulibaly, Brou Kouakou and Jie Chen

This study was conducted in order to develop a breakfast food with a low glycemic index from a formulation based on the pre-treated foxtail millet and soybean. The pre-treatment applied to raw materials (germination of millet, pre-cooking or roasting soybeans) have helped to improve the functional properties of blends. Flours made from germinated millet have a low estimated glycemic index, or 35.39 and 34.49 respectively for GMRS and GMPCS. During storage periods, the four blends pH decreased significantly difference (p<0.05), The FA and IPV of all blends increase slightly during storage without reaching their standard values which were set at no more than 30 meq.g of iodide/1Kg for FA and 3 mg of KOH/100 g for IPV. At room temperature the blends can be stored for 90 days without preservatives.

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