Thesis Abstract

Abstract
Finger millet (Eleusine coracana) is a nutritious cereal crop that has gained popularity due to its health benefits. This study aimed to investigate the effect of processing on the functional properties, nutrient composition, glycemic index, and sensory attributes of finger millet. Various processing methods such as milling, malting, fermentation, and cooking were employed to evaluate their impact on the properties of finger millet. The results indicated that processing significantly influenced the functional properties of finger millet. Milling led to a reduction in particle size, which improved water absorption capacity and bulk density. Malting and fermentation increased protein content while reducing anti-nutritional factors such as phytates and tannins. Cooking resulted in increased starch gelatinization and reduced cooking time. These changes in functional properties can have implications for the utilization of finger millet in food products. Nutrient composition analysis revealed that processing methods affected the levels of proteins, fats, carbohydrates, fibers, vitamins, and minerals in finger millet. Malting and fermentation were found to increase protein digestibility and mineral bioavailability. Cooking led to a reduction in certain vitamins due to heat sensitivity. Overall, processing influenced the nutrient profile of finger millet, making it more bioavailable and nutritious. The glycemic index of processed finger millet products varied depending on the processing method. Generally, milling, malting, and fermentation resulted in lower glycemic indexes compared to cooking. This suggests that processing can impact the blood glucose response to finger millet consumption, making it a suitable option for individuals with diabetes or those seeking low glycemic index foods. Sensory evaluation of processed finger millet products indicated that processing methods influenced the color, aroma, taste, and texture of the final products. Malting and fermentation were found to enhance the flavor profile of finger millet, making it more acceptable to consumers. Cooking methods also affected the sensory attributes, with roasted and boiled products exhibiting distinct sensory characteristics. In conclusion, processing has a significant impact on the functional properties, nutrient composition, glycemic index, and sensory attributes of finger millet. Understanding these effects can help in the development of finger millet-based food products with improved nutritional quality and consumer acceptance.

Thesis Overview

1.0         Introduction

Diabetes Mellitus is a metabolic disorder and has been defined as a condition in which the pancreas no longer produces sufficient insulin or cells stop responding to the insulin produced, therefore, the glucose in the blood cannot be taken up by the cells of the body (Goldhaber et al., 2011). Diabetes mellitus is the most common endocrine disorder that presently affects 415 million people of the world population and the majority are aged between 40 and 59 and 80% live in low and middle income countries (IDF,2015). Current figures indicate that people living with diabetes is expected to rise from 382 million in 2013 to 642 million by 2040, if no urgent action is taken (IDF, 2015).

The World Health Organization described diabetes as a chronic disease that causes serious complications such as; cardiovascular disease, chronic renal failure, retinal damage (which can lead to blindness), nerve damage (of several kind) and micro vascular damage, which may cause impotence and poor healing of wounds, particularly of the feet, which can lead to gangrene and may require amputation (WHO, 2015).