Abstract

Samples from millet and pulse based pasta products were analyzed for their contents of Resistant Starch (RS), digestible starch and total starch, as well as the in vitro starch digestibility. The RS analysis was based on -amylase and amyloglucosidase hydrolysis followed by colorimetric assay of the glucose released. The results showed that the RS sources were found in the millet and pulse based pasta group (21.21±0.90 to 22.43±0.47%) and control group (21.12±0.71%). Extrusion cooking condition significantly (p<0.05) increased the protein digestibility by 90.64% in control pasta group, and 93.75 to 95.47% in experimental pasta group; whereas, there was a reduction in in vitro starch digestibility by 90.0 to 94.5% in experimental group and 90.0% in control group. The highest concentrations of mineral elements were found in millet and pulse based pasta products. Pasta products analysed were subjected to in vitro enzymatic digestion, simulating the digestive process occurring in the human alimentary tract. The supernatants thus obtained were analyzed for their content of the previously determined mineral components; the percentage of minerals released from the products was calculated.

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