Informative title: Incorporation of finger millet affects in vitro starch digestion, nutritional, antioxidative and sensory properties of rice noodles

Effects of part replacement (0, 10, 20, 30 g/100 g) of rice by finger millet (FM) on nutritional properties, sensory properties, in vitro digestion and antioxidant properties of composite rice noodles (CRN) were investigated. A 20% blend of FM with rice was selected best used in the rice noodle formulation on basis of sensory evaluation. Rice noodles thus formulated showed low breaking rate (13.33%) and cooking loss rates (14.60%), high content of protein (5.58%), dietary fiber (2.64%), calcium (67.47 mg/100 g), potassium (67.31% mg/100 g), magnesium (24.72 mg/100 g) and phosphorus (99.35 mg/100 g). What's more, increasing the FM content in rice noodles resulted in progressing antioxidative activity, e.g., DPPH* scavenging increased by 55.26–169.62%, as well as in increasing classes and content of phenolic compounds, e.g., gallic acid content was 0 μg/g in control (0% FM), and 9.24 μg/g in the CRN with the highest FM substitution. Moreover, RS content in that latter case was 16.22-fold higher than in control. Overall, this study demonstrates that FM can effectively improve the nutritional value and taste of rice noodles, in addition to strengthening their anti-digestibility. •Incorporation of finger millet (FM) affected edible quality of rice noodles (RN).•RN with 20% FM had the best sensory properties.•FM greatly increased calcium and fiber content in RN.•Inclusion of FM improved antioxidant activity and phenolic compounds content of RN.•FM into RN reduced: rapidly digestible starches, postprandial blood glucose level.