Finger millet (Eleusine coracana) also known as tamba, is a staple cereal grain in some
parts of the world with low income population. The grain is characterized by variations in …

Millets (including sorghum) are known to be highly nutritious besides having a low carbon
footprint and the ability to survive in high temperatures with minimal water. Millets are widely …

The aim of the study was to set up a liquid sourdough obtained using stone-ground soft
wheat (Triticum aestivum) flour to be exploited in breadmaking. Therefore, a Type II …

Finger millet porridges (FMP), rich in nutrient and non-nutrient compounds have been used
in the traditional food cultures in Asia. The aims of the study were to determine the effect of …

Proso millet is a nutritious, sustainable, and gluten free food which is currently underutilized.
They can be incorporated into the grain industry and provide much needed healthy …

Nowadays, the use of enzymes has become a common practice in the bakery industry, as
they can improve dough quality and texture of final product. However, the use of α-amylases …

Cereal grain based porridges are commonly consumed throughout the world. Whilst some
data are available for varieties that are popular in the Western world such as oats and rye …

Glycemic index (GI) is an important factor for determining the effect on blood glucose levels
after the intake of a specific food. A modified in‐vitro digestion framework was adopted to …

Millets are underutilized cereal grains in some countries and serve to ensure the food
security of thousands of people living in African and Asian countries. They are rich sources …

Background: Glycemic index (GI) measures postprandial blood sugar after consumption of
carbohydrate-rich foodstuff. Kenya is yet to fully embrace this concept in prevention and …