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Potential hypoglycaemic effects of insoluble fibres isolated from foxtail millets [ S etaria italica ( L .) P . B eauvois]
Author(s) -
Bangoura Mohamed Lamine,
NsorAtindana John,
Zhu Kexue,
Tolno Michel Bono,
Zhou Huiming,
Wei Peng
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03210.x
Subject(s) - foxtail , chemistry , food science , dietary fibre , botany , biology
Summary Insoluble fibres were isolated from the two varieties of foxtail millet (white and yellow) grains and evaluated for their hypoglycaemic effects by in vitro studies. The hypoglycaemic effects of these fibres were compared with those of commercial soy insoluble fibre. The results revealed that minimum and maximum amounts of glucose were adsorbed on each sample at 10 and 200 μmol g −1 glucose concentrations respectively, indicating that the glucose adsorption capacity ( GAC ) of the fibre materials was proportional to glucose concentration for all samples. There was significant ( P < 0.05) difference among all the fibre materials in relation to their GAC values. In the case of the effects of the fibres on glucose diffusion, the millets' insoluble fibres performed better than that of the commercial soy insoluble fibres. The glucose dialysis retardation indexes at the end of the maximum dialysis time were 1.1%, 27.4% and 22.6% for soy bean insoluble fibre, white foxtail millet insoluble fibre and yellow foxtail millet insoluble fibre in that order. The study showed that hypoglycaemic effects of yellow and white foxtail millet fibres were comparable to the commercial soy insoluble fibre.