Evidence map›Paper›PMID 39532965›Full record

ArticleScientific reports2024

Assessing the efficacy of pearl millet and finger millet enriched breakfast cereals to combat obesity.

Hari Krishnan, Deepika Kaushik, Mukul Kumar, Emel Oz, Charles Brennan, Fatih Oz, Charalampos Proestos, Abeer Hashem, Ulkar Ibrahimova, Elsayed Fathi Abd Allah

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Scientific reports, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Hari KrishnanDepartment of Food Technology and Nutrition, Lovely Professional University, Phagwara, 144411, Punjab, India.
Deepika KaushikDepartment of Biotechnology, Faculty of Applied Science and Biotechnology, Shoolini University, Solan, 173229, Himachal Pradesh, India. dk4275388@gmail.com.
Mukul KumarDepartment of Food Technology and Nutrition, Lovely Professional University, Phagwara, 144411, Punjab, India. mukulkolish@gmail.com.
Emel OzDepartment of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, 25240, Turkey.
Charles BrennanSchool of Science, RMIT University, Melbourne, VIC, 3001, Australia.
Fatih OzDepartment of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, 25240, Turkey.
Charalampos ProestosLaboratory of Food Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens Zografou, Athens, 157 84, Greece.
Abeer HashemBotany and Microbiology Department, College of Science, King Saud University, P.O. Box. 2460, Riyadh, 11451, Saudi Arabia.
Ulkar IbrahimovaInstitute of Molecular Biology and Biotechnologies, Ministry of Science and Education of the Republic of Azerbaijan, 11 Izzat Nabiyev, AZ1073, Baku, Azerbaijan.
Elsayed Fathi Abd AllahPlant Production Department, College of Food and Agricultural Sciences, King Saud University, P.O. Box. 2460, Riyadh, 11451, Saudi Arabia.

Funding

King Saud University, Riyadh, Saudi Arabia RSP2024R134
6 · The paper itself

Abstract

This research explores the development and evaluation of breakfast cereals formulated from pearl millet (P-1) and finger millet (F-1) flours, with a focus on their nutritional composition and potential anti-obesity properties. The techno-functional properties were assessed, revealing that P-1 exhibited a bulk density of 0.40 ± 0.01 g/ml and a true density of 0.61 ± 0.03 g/ml, while F-1 showed a bulk density of 0.54 ± 0.03 g/ml and a true density of 0.65 ± 0.02 g/ml. The Carr index and Hausner ratio were significantly higher in P-1 (40.33 ± 0.41 and 1.68 ± 0.03, respectively) compared to F-1 (22.3 ± 0.3 and 1.31 ± 0.02, respectively). Both flours demonstrated comparable water absorption indices, but P-1 had superior foaming capacity and stability. Nutritional analysis indicated that P-1 contained 12.64% moisture, 6.02% fat, 10.29% protein, 63.94% carbohydrates, 2.38% ash, and 2.75% fibre, whereas F-1 had 8.92% moisture, 1.78% fat, 8.65% protein, 73.65% carbohydrates, 1.77% ash, and 4.04% fibre. Composite flours (PF-1, PF-2, PF-3) exhibited varying compositions: PF-1 had 9.86% moisture, 5.83% fat, 11.62% protein, 66.04% carbohydrates, 2.19% ash, and 3.03% fibre; PF-2 had 10.79% moisture, 3.87% fat, 10.01% protein, 68.97% carbohydrates, 2.05% ash, and 3.37% fibre; PF-3 had 9.87% moisture, 2.84% fat, 9.33% protein, 71.12% carbohydrates, 1.92% ash, and 3.74% Fiber. Antioxidant activity was higher in F-1 (80.63%) compared to P-1 (59.58%), with PF-1, PF-2, and PF-3 showing 64.84%, 70.14%, and 75.4%, respectively. Lipase and amylase inhibition capacities were 73.15% and 28.66% for P-1, 28.31% and 30.65% for F-1, and varied for composites: PF-1 (79.12% lipase, 46.41% amylase), PF-2 (50.75% lipase, 53.15% amylase), and PF-3 (39.51% lipase, 41.84% amylase). These findings underscore the distinct nutritional and functional properties of these flours, highlighting their potential in obesity management.

Indexed as

Edible GrainFlourNutritive ValueObesityPennisetumBreakfastDietary FiberEleusineFood, FortifiedHumansMilletsDietary FiberBreakfast cerealsFinger milletObesityPearl milletProximate

Identifiers

PMID39532965
PMCPMC11557941

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LicenceCC BY-NC-ND
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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.