Effect of Processing on in Vitro Digestibility of Tender and Regular Fingermillet Based Products and Blood Glucose Responses in Diabetics

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Authors

  • D. Vijayalakshmi
     Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore - 560 065 ,IN
  • K. V. Jamuna
     Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore - 560 065 ,IN

Abstract

Fingermillet (Eleusine coracana) ranks third in production among millets in the country. This is a traditional indispensable crop in dry land farming system. It contains nutrients such as calcium, iron and dietary fibre.

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Published

2005-11-01

How to Cite

Vijayalakshmi, D., & Jamuna, K. V. (2005). Effect of Processing on <I>in Vitro</I> Digestibility of Tender and Regular Fingermillet Based Products and Blood Glucose Responses in Diabetics. The Indian Journal of Nutrition and Dietetics, 42(11), 509–513. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6359

Issue

Volume 42, Issue 11, November 2005

Section

Original Articles

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