Nutritional Value Of Foxtail Millet

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Nutritional Value Of Foxtail Millet

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Nutritional Value Of Foxtail Millet

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Question:
Discuss about the Nutritional Value of Foxtail Millet.

Answer:

Introduction:
Foxtail millet is a leading plant that is grown in the arid and semi-arid areas that have the limited water supply. It is mostly grown in Asia and the sub-Saharan Africa. However, it has some nutritional value to the human body, which has an upper hand in the body defense. Its food contents are sufficient in the protection of diabetes type two diseases. (Ren, Chen, Molla, Wang, Shen, & Diao, 2016). This paper assesses the digestibility properties and in-vitro starch responses for foxtail millet and its products. The conclusion of the study is that starch digestion of the flour products of foxtail millet and other products in the protein digestion is high. Therefore, products of foxtail millet have a different nutritional value which varies in the following categories that will be discussed in the findings of the research paper. The paper details the research findings of the nutritional value of millet products plus the laboratory experimental results are presented in a broad manner. The paper further seeks to present the conclusions of the research, the limitations, and drawbacks of the methodologies used and the relation of the study to other relevant fields.

In Vitro properties of Carbohydrate Digestion
Millet products have a paramount function in the human body. This type of plant is classified to have a high percentage of starch, sugar, and the lipids. During digestion process, various properties of the starch vary due to the different tests in the laboratory. There are numerous examples in the research study, which show variable results from the practical point of view. The study samples were randomly placed in different measuring parameters. The experiment shows that at different room temperature, the property of starch in solution form dissolves at different rates and this is activated by the enzyme reaction. The millet grown in the arid and semi- dry conditions have withstanding atmospheric conditions. The primary source of the nutritional value of food to not change in the high temperatures such that its enzyme reactions are not altered when the temperatures is high. Another unique property of carbohydrate digestion as discovered in the research was the compatibility of the enzyme reaction in the blood glycogen (Taylor & Duodu, 2015).
In Vivo Glycemic digestion Response
The digestion of the starch content in foxtail millet was determined in various health subjects. For each question assumed different standards of glucose solution whereby blood samples were done by applying the intravenous catheter in the research study. The sample study was a collection of blood samples, which was then divided into various tubes and placed under different reaction conditions. The results show that foxtail millet reacts slowly at a high temperature compared to low temperature. Blood laboratory tests in various glucose test also had a variety of results in the starch digestion responses. Blood with a lot of starch individuals is prone to diabetes type two, which limits the concentration of insulin in the blood stream. In this test, when examining the boiling percentage of water content which was cooked about 40 minutes and then cooled at a slow rate to an approximately zero degrees celsius using a product of potassium hydroxide, the results extracted was clearly indicating a low percentage of insulin.

Findings
The results of the research clearly show that lipids, starch, and proteins are the primary sources of serial plantations. In the human body diet, their force combination plays a very vital function in the digestion of carbohydrates. In the digestive system, this influences the response of plant glucose (Taylor, Emmam, Beux & Kruger, 2015).When different fractions of starch are determined in the millet flour with the wheat flour; it plays a significant control in the reaction of the body. Similarly, the research observation records a slightly decreased level of amylase lipids in the reaction due to the opposing force of enzymes. This is responsible in the accumulative amylose degree of polymerization, lipid chain, length, and complexion temperature. In addition, the significance of starch digestion influences hydrophobicity of fats in the body. In the same breath, starch, and proteins condense in the importance of enzymes. This is confirmed in the addition of the protease, which increases efficiency in digestion. Most of the findings in the research studied and RS record high percentage in raw millet flour compared to the content, which is in the defatted millet flour. The raw powder has high content because it has a natural taste, which had not been tampered with by the technological tests. However, in the defatted flour of millet the content of starch is very little as a fact due to the destruction of a vital complex chain of lipids, which activates the enzymes that accumulates other polymerization units. Finally, experimental finding of all tests gave a variation in results at different levels of laboratory temperature (Ren, 2016).

The Limitations and Drawbacks in the Research Methods
The research methods used in the study faces some shortcomings in the application. The research study was involved in GI which was taken as a golden stand in the classification of starch as the major primary food substance. The study, therefore, analyses the evaluations of the effects and modifications procedures of starch digestibility in the foxtail millet.
In addition, the study concluded that one of the modest drawbacks was the peak concentration of the content of starch in the porridge, which gives a higher standards of glucose in the human body. When it comes to this period, the content of millet in the oatmeal flour, which was seen in the experiment, took a long time to dissolve which took 30 minutes and 45 minutes respectively. However, blood sugar concentration, which was obtained in the cooked millet, was lower than the standard solutions of glucose. The results gave us around 73.4% compared to uncooked millet flour, which has 65.2% concentration content of the starch (Ren, 2016). Moreover, another challenge in the research study was analyzed in determining pure millet produce at different levels of seasons. In the laboratory, when parameters show the results of foxtail millet produce at a peak season indicates a wide variation of that millet that was obtained in a low season. However, there is more range of concrete work, which the researcher should carry out in the determination of in vitro results of the digestibility of starch. The people of Asia and sub-Saharan Africa should take an affirmative resolution to avoid the development of type2 diabetes and metabolic syndrome. This affects the nutritional value content of food in blood insulin, which slows down the enzymes reaction.in the same breath, environmental factors acted as a barrier in the obtaining of precise results from the laboratory test of the research study. This is due to the natural forces of changes in weather conditions that were beyond field study control. Another drawback was seen during laboratory tests in the insulin reactions since a high temperature alters a reasonable rate of results. In the same breath, many environmental factors limit the accuracy of the expected results such as uncontrolled rising and falling off the enzymatic reactions, which exhibited the typical reactions. However, the type two diabetes, which was majorly, caused by the insufficiency insulin and glycogen percentages in the body (Taylor, Emmambux & Kruger, 2015).

Conclusions
The research study analyses the growth conditions of foxtail millet in arid and semi-arid areas of Asia and sub-Saharan Africa. The digestibility of starch and in vitro response of glycemic reaction in the experimental data shows there is slow digestion at low temperature. Additionally, when millet products are taken in proper proportions, as seen according to the study, a researcher can be able to immune and save the life of a diabetes type two infected people. Several potential epidemiological researchers also reveal that food full of starch content have a high nutritional value in the sustainability of homeostasis in the blood. The research study indicates that the population living in the Asia and Sub-Saharan Africa has a limited chance of getting diabetes two type since the nutrimental value of the millet flour is very high. However, the study was prone to various difficulties such as the environmental changes which limit the way different laboratory reactions were taking place (Taylor, Emmambux & Kruger, 2015).

Reference
Ren, X., Chen, J., Molla, M. M., Wang, C., Shen, Q., & Diao, X. (January 01, 2016). In vitro starch digestibility and in vivo glycemic response of foxtail millet and its products. Food and Function, 7, 1, 372-379.
Taylor, J. R. N., Emmambux, M. N., & Kruger, J. (January 01, 2015). Developments in modulating glycaemic response in starchy cereal foods. Starch – Stärke, 67, 79-89.
Taylor, J. R. N., & Duodu, K. G. (January 30, 2015). Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products. Journal of the Science of Food and Agriculture, 95, 2, 225-237.

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