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<p>Black rice (<i>Oryza sativa</i> L.) and finger millet (<i>Eleusine coracana</i>) are two nutrient-dense pigmented cereals which can be utilized for creating functional food items that are suited to a variety of dietary requirements because they are high in dietary fibre, essential amino acids, and bioactive compounds. This study investigates the nutritional, functional, and structural properties of food formulations utilizing black rice and finger millet to develop ready-to-cook (RTC) products (porridge, sweet meal, and idli mix) for Integrated Child Development Services (ICDS) categories. The main findings indicated that FMBRIM &gt; BRP&gt; FMBRSM garnered overall sensory scores. Proximate analysis demonstrated considerable protein (up to 12.69%), fibre (up to 3.67%), and carbohydrate retention (over 75%) across formulations, although caloric values remained stable (375–396 kCal). In vitro bio accessibility of TPC, TAC increased after mid- gastric phase (120&#xa0;min) in which porridge showed moderate digestion, idli show a spike in intestinal digestion and sweet meal showed slower digestibility throughout. Finger millet increased TPC, antioxidant and minerals (Mg, Mn, K, Ca, Zn, Fe and Na) in the combined formulations. Correlations (<i>p</i> &lt; 0.05) revealed a strong positive relationship between TPC, antioxidant capacity, amylose content and mineral load. Overall, the combined formulations (FMBRIM&gt; FMBRP&gt; FMBRSM) may have possible implications in a variety of dietary requirements, such as low-GI, high-fibre, and gluten-free diets and anti-diabetic (type 2) with the goal of providing convenience without compromising nutritional quality.</p> Graphical Abstract <p></p>

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Gluten free and additive free ready-to-cook mixes from underutilized black rice and finger millet: structural, functional, and in vitro digestibility insights

  • 期刊论文

  • 发表日期：

    2026年6月3日

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  • Rubeka Idrishi,
  • Priyanka Durgalla,
  • Roopa Banerjee,
  • Siddhartha Singha,
  • Latha Rangan

摘要

Black rice (Oryza sativa L.) and finger millet (Eleusine coracana) are two nutrient-dense pigmented cereals which can be utilized for creating functional food items that are suited to a variety of dietary requirements because they are high in dietary fibre, essential amino acids, and bioactive compounds. This study investigates the nutritional, functional, and structural properties of food formulations utilizing black rice and finger millet to develop ready-to-cook (RTC) products (porridge, sweet meal, and idli mix) for Integrated Child Development Services (ICDS) categories. The main findings indicated that FMBRIM > BRP> FMBRSM garnered overall sensory scores. Proximate analysis demonstrated considerable protein (up to 12.69%), fibre (up to 3.67%), and carbohydrate retention (over 75%) across formulations, although caloric values remained stable (375–396 kCal). In vitro bio accessibility of TPC, TAC increased after mid- gastric phase (120 min) in which porridge showed moderate digestion, idli show a spike in intestinal digestion and sweet meal showed slower digestibility throughout. Finger millet increased TPC, antioxidant and minerals (Mg, Mn, K, Ca, Zn, Fe and Na) in the combined formulations. Correlations (p < 0.05) revealed a strong positive relationship between TPC, antioxidant capacity, amylose content and mineral load. Overall, the combined formulations (FMBRIM> FMBRP> FMBRSM) may have possible implications in a variety of dietary requirements, such as low-GI, high-fibre, and gluten-free diets and anti-diabetic (type 2) with the goal of providing convenience without compromising nutritional quality.

Graphical Abstract