Dietary fibers, starch fractions and nutritional composition of finger millet varieties cultivated in Sri Lanka

Jayawardana, S A S and Samarasekera, J K R R and Hettiarachchi, G H C M and Gooneratne, J and Mazumdar, S D and Banerjee, R (2019) Dietary fibers, starch fractions and nutritional composition of finger millet varieties cultivated in Sri Lanka. Journal of Food Composition and Analysis (TSI), 82 (103249). pp. 1-6. ISSN 08891575

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Abstract

Soluble, insoluble and total dietary fiber contents, rapidly and slowly digestible starch contents, arabinoxylans, β-glucans, fructans, resistant starch, amylose and total sugar contents, minerals and trace elements compositions and proximate compositions of three finger millet varieties, namely Ravi, Rawana and Oshadha, were evaluated using standard protocols. There were no significant differences (P≥ 0.05) among the rapidly digestible starch, arabinoxylans, β-glucans, fructans, amylose, total sugar, protein, crude fat and crude fiber contents of Ravi, Rawana and Oshadha varieties. Total dietary fiber contents varied between 13.01% (Ravi) and 13.79% (Oshadha). Slowly digestible starch contents ranged from 43.38% (Ravi) to 49.15% (Oshadha) and resistant starch contents ranged from 3.75% (Ravi) to 4.58% (Oshadha). Ash content of Ravi (3.22%) was significantly higher (P < 0.05) than ash contents of other two varieties. Average sodium, magnesium, potassium, calcium, iron, zinc and phosphorous contents of three finger millet varieties were 12.04, 141.78, 407.15, 345.62, 3.49, 1.89 and 331.07 mg/100 g, respectively. Findings of the present study indicated that studied finger millet varieties were good sources of dietary fibers (including resistant starch) as well as minerals and trace elements (especially potassium, calcium, phosphorous and iron) when compared to commonly consumed cereals such as rice and wheat.

Item Type:	Article
Divisions:	Research Program : Innovation Systems for the Drylands (ISD)
CRP:	UNSPECIFIED
Uncontrolled Keywords:	Amylose, Arabinoxylans, β-Glucans, Dietary fiber, Food analysis, Food data, Fructans, Minerals, Starch, fractions, Resistant starch, finger millet varieties, millet
Subjects:	Others > Cereals Mandate crops > Millets Mandate crops > Millets > Finger Millet Others > Food and Nutrition
Depositing User:	Mr Nagaraju T
Date Deposited:	18 Sep 2019 09:41
Last Modified:	18 Sep 2019 09:46
URI:	http://oar.icrisat.org/id/eprint/11313
Official URL:	https://doi.org/10.1016/j.jfca.2019.103249
Projects:	UNSPECIFIED
Funders:	UNSPECIFIED
Acknowledgement:	Authors acknowledge the financial assistance granted by the Indian - Sri Lankan Inter Governmental Science and Technology Cooperation Programme through the Ministry of Science, Technology and Research, Sri Lanka [Grant number: FP 110]. Authors are grateful to Mr. D.C.M.S.I. Wijewardana, Assistant Director of Agriculture (Agricultural Research), Field Crops Research and Development Institute, Mahailuppallama, Sri Lanka for providing finger millet samples.
Links:	Google Scholar

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