Nutrition analysis and cooking quality of finger millet (Eleusine coracana) vermicelli with hypoglycaemic foods

An experiment was conducted to formulate the diabetic vermicelli and to analyse nutritional composition and cooking quality of finger millet vermicelli blended with different hypoglycaemic foods. Vermicelli was extruded by mixing finger millet flour (45%), defatted soyflour (10%) and whole wheat flour (32.540%) with different levels of hypoglycaemic foods viz Madhunasini (5%), Amruthballi (3%), Ashwagandha (5%), Jamun fruit seed powder (5%) and fenugreek seed powder (12.5%) each in different formulations. The cooking quality such as cooked weight of diabetic vermicelli with hypoglycaemic foods ranged from 258.0 to 292.4 g. Maximum cooked weight was found for vermicelli with Amruthballi and minimum with Madhunasini. The mean cooking loss of 9.6 per cent was recorded. Vermicelli with germinated fenugreek seeds showed highest protein content whereas vermicelli with Amruthballi showed highest amount of calcium and iron. The statistical data with respect to cooking quality and nutrient composition showed significant difference at 5 per cent level.