eprintid: 11313
rev_number: 11
eprint_status: archive
userid: 167
dir: disk0/00/01/13/13
datestamp: 2019-09-18 09:41:18
lastmod: 2019-09-18 09:46:23
status_changed: 2019-09-18 09:41:18
type: article
metadata_visibility: show
contact_email: Library-ICRISAT@CGIAR.ORG
creators_name: Jayawardana, S A S
creators_name: Samarasekera, J K R R
creators_name: Hettiarachchi, G H C M
creators_name: Gooneratne, J
creators_name: Mazumdar, S D
creators_name: Banerjee, R
icrisatcreators_name: Mazumdar, S D
icrisatcreators_name: Banerjee, R
affiliation: Industrial Technology Institute (Colombo)
affiliation: Department of Chemistry, Faculty of Science, University of Colombo (Colombo)
affiliation: ICRISAT(Patancheru)
country: Sri Lanka
country: India
title: Dietary fibers, starch fractions and nutritional composition of finger millet varieties cultivated in Sri Lanka
ispublished: pub
subjects: S1
subjects: S1.5
subjects: S1.5.2
subjects: s2.17
divisions: CRPS4
full_text_status: restricted
keywords: Amylose, Arabinoxylans, β-Glucans, Dietary fiber, Food analysis, Food data, Fructans, Minerals, Starch, fractions, Resistant starch, finger millet
varieties, millet
note: 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.
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.
date: 2019-09
date_type: published
publication: Journal of Food Composition and Analysis (TSI)
volume: 82
number: 103249
publisher: Elsevier
pagerange: 1-6
id_number: 10.1016/j.jfca.2019.103249
refereed: TRUE
issn: 08891575
official_url: https://doi.org/10.1016/j.jfca.2019.103249
related_url_url: https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=Dietary+fibers%2C+starch+fractions+and+nutritional+composition+of+finger+millet+varieties+cultivated+in+Sri+Lanka&btnG=#d=gs_cit&u=%2Fscholar%3Fq%3Dinfo%3AvMA4GSqjy7AJ%3Ascholar.google.com%2F%26output%3Dcite%26scirp%3D0%26hl%3Den
related_url_type: pub
citation:   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     
document_url: http://oar.icrisat.org/11313/1/jayawardana2019.pdf