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Decortication of finger millet (Eleusine coracana) and its utilization in food for diabetics

Balaji, R. and Manav, Singh (2006) Decortication of finger millet (Eleusine coracana) and its utilization in food for diabetics. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Finger millet (Eleusine coracana), commonly known as Ragi, is a grain largely cultivated in the southern part of our country, mainly in Orissa and also in Uttaranchal. Owing to its characteristic smaller size, shape and a highly fragile endosperm, its current usage is restricted to flour based products. The grain has a very starchy endosperm, which in turn is tightly adhered to the seed coat. This physical property of the grain does not allow proper decortication of the grain, but leads to its pulverization. Thus, there is a great need to find proper ways and methods that can enable us to decorticate the grain. Decortication leads to a better grain with higher nutritional characteristics and one that can be cooked into discrete grains like rice. With methods like hydrothermal treatment, it is now possible to achieve successful decortication of the grain. Also, studies have indicated that the grain is associated with a slow rate of digestion. The project ventures into the possibility of using this unique digestion characteristic of the grain in formulating a designer food for diabetics. With India contributing about 19% (as stated by Times of India, 2006) to the world diabetic population, the need for such foods has become essential. The study is concerned with the identification of specific hypoglycemic ingredients that can be used in the formulation of the food. The food involved the usage of some proven hypoglycemic herbs like cinnamon, gurmar, fenugreek, kokum fruit, etc., along with some legumes, spices and condiments to make the food not only nutritious but also hypoglycemic. After the formulation of the food, its glycemic characteristics were studied in vivo. The proximate composition of the food and its base cereal (decorticated ragi) was also determined.
Uncontrolled Keywords: finger millet Eleusine coracana Decortication Diabetic food, Glycemic Index, Glycemic load, Glycemic response, Hypoglycemia, Functional foods, Fenugreek, Gurmar, Jamun seed,Kokum fruit
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
600 Technology > 01 Medical sciences > 04 Diabetes Mellitus
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Mar 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/477

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