Dietary fibers, starch fractions and nutritional composition of finger millet varieties cultivated in Sri Lanka

Abstract Soluble, insoluble and total dietary fiber contents, rapidly and slowly digestible starch contents, arabinoxylans, β-glucans, fructans, resistant starch, amylose and total sugar contents, minerals and trace elements compositions and proximate compositions of three finger millet varieties, namely Ravi, Rawana and Oshadha, were evaluated using standard protocols. There were no significant differences ( P  ≥  0.05) among the rapidly digestible starch, arabinoxylans, β-glucans, fructans, amylose, total sugar, protein, crude fat and crude fiber contents of Ravi, Rawana and Oshadha varieties. Total dietary fiber contents varied between 13.01% (Ravi) and 13.79% (Oshadha). Slowly digestible starch contents ranged from 43.38% (Ravi) to 49.15% (Oshadha) and resistant starch contents ranged from 3.75% (Ravi) to 4.58% (Oshadha). Ash content of Ravi (3.22%) was significantly higher ( P