Proximate Composition and In Vitro Starch Digestibility of Wheat and Germinated-Fermented Brown Finger Millet Flour Blends

Abstract

The aim of this study was to investigate the proximate composition and in vitro starch digestibility of wheat flour and germinated-fermented brown finger millet flour blends. Wheat flour (WF) was substituted with germinated-fermented brown finger millet flour (GFBFMF) at different proportions (5%, 10%, 15%, 20%, 25% and 30%) and uniformly blended to obtain WF-GFBFMF samples. The proximate composition and starch characteristics of 100% wheat flour (control) and WF-GFBFMF blends were profiled using standard methods. Wheat flour containing 30% GFBFMF had the highest protein, ash, total dietary fiber, resistant starch (RS, 26.79%), slowly digestible starch (SDS, 29.25%) and lowest total starch (60.55 g/100g) and rapidly digestible starch (RDS, 43.96%) compared to 100% wheat flour. The results obtained demonstrated that substitution of wheat flour with germinated fermented brown finger millet flour improved the protein, ash, total dietary content, and starch digestibility slowly of the blends compared to the control.