Table 2.
Nutrient composition of finger millet incorporated noodles
| Nutrient | Control (100:0) | Finger millet incorporated noodles | S.Em± | CD at 5% | ||
|---|---|---|---|---|---|---|
| N1-30%FMIN (70:30) | N2-40%FMIN (60:40) | N3-50%FMIN (50:50) | ||||
| Moisture (%) | 14.1 ± 0.05 | 13.1 ± 0.05 | 12.5 ± 0.2 | 12.1 ± 0.02 | 0.06 | 0.20 |
| Ash (%) | 0.68 ± 0.08 | 0.99 ± 0.04 | 1.2 ± 0.01 | 1.4 ± 0.02 | 0.02 | 0.08 |
| Fat (%) | 0.68 ± 0.09 | 0.93 ± 0.20 | 1.0 ± 0.10 | 1.1 ± 0.05 | 0.07 | 0.23 |
| Protein (%) | 8.1 ± 0.25 | 8.0 ± 0.67 | 7.7 ± 0.25 | 6.7 ± 0.25 | 0.23 | 0.75 |
| Crude fiber (%) | 0.15 ± 0.06 | 0.91 ± 0.01 | 1.0 ± 0.05 | 1.2 ± 0.05 | 0.02 | 0.09 |
| Carbohydrate(%) | 76.1 ± 0.45 | 76.9 ± 0.92 | 77.4 ± 0.10 | 78.5 ± 0.33 | 0.31 | 1.01 |
| Physiological energy (kcal/100 g) | 343.3 ± 1.82 | 348.4 ± 0.50 | 350.6 ± 1.28 | 351.3 ± 0.19 | 0.67 | 2.18 |
| TDF (%) | 4.6 ± 0.13 | 6.2 ± 0.07 | 7.4 ± 0.03 | 9.1 ± 0.02 | 0.04 | 0.13 |
| SDF (%) | 1.7 ± 0.05 | 3.0 ± 0.07 | 3.3 ± 0.03 | 3.7 ± 0.02 | 0.02 | 0.09 |
| IDF (%) | 2.8 ± 0.08 | 3.1 ± 0.02 | 4.1 ± 0.03 | 5.4 ± 0.005 | 0.02 | 0.08 |
| Starch (%) | 63.0 ± 0.95 | 60.3 ± 0.55 | 58.2 ± 0.25 | 56.2 ± 0.50 | 0.35 | 1.15 |
| Amylose (%) | 8.7 ± 0.19 | 7.3 ± 0.51 | 6.2 ± 0.21 | 5.2 ± 0.23 | 0.17 | 0.58 |
| Amylopectin (%) | 54.2 ± 0.92 | 52.9 ± 0.07 | 51.9 ± 0.43 | 51.3 ± 0.67 | 0.35 | 1.14 |
| Iron (mg/100 g) | 2.7 ± 0.006 | 3.8 ± 0.01 | 5.1 ± 0.006 | 5.5 ± 0.043 | 0.01 | 0.04 |
| Calcium(mg/100 g) | 14.2 ± 0.08 | 58.6 ± 0.05 | 72.7 ± 0.04 | 88.3 ± 0.03 | 0.02 | 0.09 |
| Albumin(%) | 14.0 ± 0.19 | 13.7 ± 0.25 | 13.0 ± 0.17 | 12.8 ± 0.17 | 0.11 | 0.37 |
| Globulin(%) | 2.6 ± 0.10 | 5.6 ± 0.20 | 6.9 ± 0.08 | 7.5 ± 0.33 | 0.11 | 0.38 |
| Prolamine(%) | 30.6 ± 0.23 | 28.2 ± 0.28 | 27.0 ± 0.15 | 26.1 ± 0.04 | 0.11 | 0.36 |
| Glutelin(%) | 14.1 ± 0.17 | 12.5 ± 0.09 | 12.0 ± 0.16 | 11.6 ± 0.04 | 0.07 | 0.25 |
| Residual protein(%) | 38.4 ± 0.17 | 39.8 ± 0.12 | 40.8 ± 0.28 | 41.9 ± 0.47 | 0.16 | 0.54 |
n = three replications were taken