Extruded Adult Breakfast Based on Millet and Soybean: Nutritional and Functional Qualities, Source of Low Glycemic FoodAbdoulaye Coulibaly1,2*, Brou Kouakou2 and Jie Chen1
- *Corresponding Author:
- Abdoulaye Coulibaly
School of food Science and Technology
Jiangnan University, Wuxi, China
E-mail: [email protected]
Received Date: June 08, 2012; Accepted Date: July 21, 2012; Published Date: July 24, 2012
Citation: Coulibaly A, Kouakou B, Chen J (2012) Extruded Adult Breakfast Based on Millet and Soybean: Nutritional and Functional Qualities, Source of Low Glycemic Food. J Nutr Food Sci 2:151. doi: 10.4172/2155-9600.1000151
Copyright: © 2012 Coulibaly A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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.