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From five cycle autoclaved finger millet (ragi, Eleusine coracana) flour, resistant starch (RS) was isolated by sequential enzymatic digestion and purified by GPC and SE-HPLC methods. Its molecular weight was ~1.4x10 6 Da. Permethylation followed by GC-MS analysis revealed the RS to be a linear α-1,4-d-glucan, probably derived from a retrograded amylose fraction of ragi starch. X-ray diffraction...
Infant weaning foods were produced from fermented blends of germinated and ungerminated cereal-soybean flour paste, using Saccharomyces cerevisiae and L. plantarum ATCC 10776 as starter cultures. A shorter fermentation period of less than 24 h was obtained compared to the traditional 72-96 h. Protein content of the formulated blends increased with fermentation, ranging from 15.5% in F25B to 18.2%...
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