Starch digestion in pearl millet (<i>Pennisetum glaucum</i> (L.) R. Br.) flour from arid area of Algeria

  • Mohamed Lemgharbi
  • Rachid Souilah
  • Ladjel Terbag
  • Badreddine Belhadi
  • Djaffar Djabali
  • Boubekeur Nadjemi
Keywords: Pearl millet, Starch digestion, First-order model, Glycemic index, Nutrition

Abstract

To assess the nutritive value of minor cereals cultivated in arid areas of Algeria, nine pearl millet landraces were sampled from two regions: Tidikelt and Hoggar. Some qualitative and quantitative characters of the panicle and grain were measured, as well as in vitro starch digestion of the grain flour. Considerable variation was recorded in seed color, endosperm texture and nutritional value of starch and protein content. In vitro starch digestion displayed a first-order kinetic model. For all pearl millet landraces, starch was digested to a different extent; the hydrolysis index (HI) ranged from 22.29% to 35.52% and the expected glycemic index (eGI) ranged from 27.41 to 38.82. The results show that there is diversity in the physical and chemical properties of pearl millet accessions from the arid areas of Algeria: Tidikelt and Hoggar. This study confirms that pearl millet has an acceptable nutritional value with a low glycemic index suitable for human health and nutrition.
Published
2017-03-20