Finger millet porridges subjected to different processing conditions showed low glycemic index and variable efficacy on plasma antioxidant capacity of healthy adults

Table 3 Resistant starch content of representative finger millet porridges

Processing applied to grain	Particle size of flour	Processing applied to flour	Porridge category	Resistant starch content (g/ 100 g)
Raw	Small	Roasted	FMP1	25.40 ± 1.50^a
Raw	Small	Unroasted	FMP2	23.24 ± 1.06^a
Parboiled (with 15 min steaming)	Small	Roasted	FMP5	23.21 ± 2.12^a
Parboiled (with 15 min steaming)	Small	Unroasted	FMP6	24.89 ± 2.56^a
Parboiled (with 30 min steaming)	Small	Unroasted	FMP10	23.71 ± 2.23^a

Entries carrying the same letters in each column are not significantly different (p > 0.05)

ISSN: 2661-8974