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In- vitro CARBOHYDRATE DIGESTIBILITY OF SOME PEARL MILLET HYBIDS AND COUSCOUS PRODUCED FROM THEM

In- vitro CARBOHYDRATE DIGESTIBILITY OF SOME PEARL MILLET HYBIDS AND COUSCOUS PRODUCED FROM THEM. Nkama, I; B. C. Hamaker; I. Angarwai; .Shelleng, A.B; Diarra.M and B. Bababe. INTRODUCTION.

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In- vitro CARBOHYDRATE DIGESTIBILITY OF SOME PEARL MILLET HYBIDS AND COUSCOUS PRODUCED FROM THEM

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  1. In- vitro CARBOHYDRATE DIGESTIBILITY OF SOME PEARL MILLET HYBIDS AND COUSCOUS PRODUCED FROM THEM Nkama, I; B. C. Hamaker; I. Angarwai; .Shelleng, A.B; Diarra.M and B. Bababe

  2. INTRODUCTION • Pear Millet (Pennisetum glaucum) is a staple food for countries in Asia and Africa. Nigeria, Mali, Burkina-Faso, Senegal and Niger account for the major quantity of pearl millet produced in West Africa. • Millet is an excellent source of energy and a relatively good source of protein, some vitamins and minerals (Nkama et al., 2003). • Millet hybrids refer to the offspring of two different specie where single cross hybrids are made with cytoplasmic/genic male sterile seed parent and pollen parents that restore male fertility. • Digestibility is the breakdown of proteins, carbohydrates and lipids in a food system by enzyme either in vitro or in vivo. • The rate of digestibility of a substrate can be accelerated or slowed even impeded by enzymes and their inhibitors. • Couscous is an agglomerated, steamed – cooked product processed from millet, sorghum, maize and wheat (Galiba et al., 1987.

  3. The objective of this study • To determine the effects of processing of pearl millet hybrids into couscous on their in vitro carbohydrate digestibility.

  4. MATERIALS AND METHODS • Nine pearl millet hybrids, two improved varieties and one Farmers’ Local usedin the study were obtained from Lake Chad Research Institute, Maiduguri. • Shekib’s et al. (1988) method was used for in vitro carbohydrate digestibility determination. • The grains hardness and dimensions was determined using grain hardness tester (Model l Euweka. TBH 30, Germany). The grains were placed into the machine and mechanical force applied on them and readings obtained were recorded on the recorder.

  5. MATERIALS AND METHODS • Couscous was made from cleaned dehulled millet grain by grinding, sieving to obtain fine flour. • The flour was mixed with water to form dough which was passed through a coarse sieve to obtain agglomerates. • The agglomerates was steamed on a perforated pot and then dried to safe moisture levels.

  6. Table 1: In- vitro carbohydrate digestibility of pearl millet hybrids and couscous produced from them

  7. RESULTS AND DISCUSSION • Processing increased the in vitro digestibility of carbohydrate no matter the initial digestibility of the hybrid. • Generally most of the hybrids had better digestibility compared to the improved cultivars and farmers’ Local when processed into couscous. • Couscous from a low digestibility hybrid can be more digestible than that made from a high digestibility hybrid.

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