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

• Published in: Journal of nutrition & food sciences Vol. 2; no. 7; pp. 1 - 10
• Main Authors: Coulibaly, Abdoulaye , School of food Science and Technology, Jiangnan University, Wuxi, China, Kouakou, Brou, Chen, Jie
• Format: Journal Article
• Language: English
• Published: Omics International 2012
• Subjects: Extrusion cooking; Fat acidity; Germinated millet; Initial peroxide value; Low glycemic food
• ISSN: 2155-9600; 2155-9600
• DOI: 10.4172/2155-9600.1000151

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.