Effect of Fermentation (Natural and Starter) on the Physicochemical, Anti-nutritional and Proximate Composition of Pearl Millet Used for Flour Production

Chinenye, Onuoha Elizabeth

doi:10.11648/j.bio.20170501.13

Cited by 9 publications

(4 citation statements)

References 8 publications

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“…Maximum reduction was observed in FP (236 to 101 mg TAE/100 g) might be attributed to the antinutrients leaching into the soaking medium. This aligns with a previous study by (Chinenye et al, 2017), which investigated the impact of fermentation's impact on speci c maize physical and chemical features. Same in case of BP and SP these compounds are water soluble, so they leach into the liquid medium and also they are heat liable so they degrade upon heat treatment.…”

Section: Effect Of Treatments Antioxidant Activity (Aoa) Of Pearl Milletsupporting

confidence: 90%

“…This increase in protein content during fermentation can be attributed to several factors. It might result from a reduction in carbohydrates, or the enzymatic activity of extracellular enzymes released by fermenting microorganisms (Chinenye et al, 2017). In contrast, the application of steaming, blanching, and ultrasonication signi cantly reduced the crude protein content (p < 0.05).…”

Section: Effect Of Treatments On Proximate Compositionmentioning

confidence: 99%

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Effect of Different Processing Methods on Nutritional Composition and Microbial Quality of Pearl Millet

Choudhary,

et al. 2023

Preprint

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Pearl millet (Pennisetum glaucum), a member of poaceae family categorized as major millet, has emerged as a nutritional powerhouse with the potential to tackle food security challenges and has garnered recognition for its unique nutritional composition and resilience in diverse agro-climatic conditions. Therefore, this study focused on the effect of Fermentation (FP), Steaming (SP), Blanching (BP), and Ultrasound (UP) on the proximate composition, vitamin content, physiochemical property, anti-nutrient factor, bioactive compounds, microbial count, and antioxidant activity of pearl millet was analyzed. Raw pearl millet, fermented (spontaneous, 72 hrs), steamed (30 min), blanched (98o C, 30 sec), and ultrasound treated (66%amplitude, 26 min) were characterized. The results showed a significant increase in protein content of FP (14.803 ± 0.04). All the treated samples led to a reduction of phytic acid and tannin but the highest reduction was found in FP is 84% reduction in phytic acid and 57% reduction in tannin. UP showed a positive effect on color and antioxidant activity. Fermentation led to an increase in total phenolic and flavonoid content. Ultrasound and fermentation led to an increase in the volatile bioactive compounds. Also, these treatments exerted a profound influence on microbial activity (Total plate count), underscoring their ability to enhance food safety and quality. This study found that these treatments showed major effects on the physicochemical properties and nutritional composition of millet, suggesting that it can be used in food processing for food fortification and eliminate anti-nutritional components.

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Section: Effect Of Treatments Antioxidant Activity (Aoa) Of Pearl Milletsupporting

confidence: 90%

Section: Effect Of Treatments On Proximate Compositionmentioning

confidence: 99%

Effect of Different Processing Methods on Nutritional Composition and Microbial Quality of Pearl Millet

Choudhary,

et al. 2023

Preprint

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“…The nutritional potentials of millet and fluted pumpkin leaves as composite flour in food products would enhance food security and improve the overall health status of consumers of such formulated food products (Adeyeye, 2016). Many researchers (Onuoha et al, 2017;Srivastava et al, 2020;Devi & Rajendran, 2021;Azeez et al, 2022) have worked on the fermentation of pearl millet with other legumes, however, not in combination with pumpkin leaves. Therefore, the objective of this work is to determine the effect of fermentation on the minerals and anti-nutritional properties of flours from fermented pearl millet and fluted pumpkin leaves.…”

Section: Introductionmentioning

confidence: 99%

Mineral and anti-nutritional properties of pearl millet and pumpkin leaf flour as affected by fermentation

Ojo,

Oshin,

Obadina

et al. 2023

Acta Universitatis Sapientiae, Alimentaria

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This study was aimed at determining the mineral and anti-nutritional properties of naturally fermented millet and pumpkin leaf flour blends. The millet grains were allowed to ferment spontaneously for 24 hrs and 48 hrs and were processed into flour. Dried pumpkin leaves were blended into flour and substituted using D-optimal mixture design, which resulted in ten experimental runs. The mineral content and the anti-nutritional properties of the flour blend formulation were analysed. Duncan’s multiple range test was used to evaluate the mean at p < 0.05 with SPSS version 21.0. Significant differences were observed in the mineral and anti-nutritional composition of the fermented millet and pumpkin leaf flour blends at 24 hrs and 48 hrs of fermentation time respectively. Calcium, potassium, and iron content increased significantly (p < 0.05) with increasing the amount of pumpkin leaf flour in the flour blends. The values for tannins and total phenolic composition ranged from 0.089 to 0.162% and from 0.075 to 0.120% for 24 hrs and from 0.080 to 0.141% and from 0.060 to 0.120% for 48 hrs of fermentation time respectively. Results showed that fermentation technique could be used to enrich the nutritional and bioactive potential of millet.

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“…With poor accessibility of minerals of plant-based diets, processing technologies such as spontaneous fermentation can be utilised to improve the bioavailability of micronutrients such as calcium, iron, and zinc, as well as polyphenols and antioxidants activity [21,22]. Research shows that spontaneous fermentation (SF) reduces antinutritional factors and enhances the bio-accessibility of nutrients [23,24]. Moreover, SF has been reported to improve protein content and dietary fibre in pearl millet bread and foxtail flour, respectively [25,26].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Quality, Antioxidant, Microstructural and Sensory Properties of Spontaneously Fermented Gluten-Free Finger Millet Biscuits

Mudau

Mashau

Ramashia

2022

Foods

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Finger millet (FM) is a nutritious and gluten-free cereal grain which is rich in dietary fibre, minerals and antioxidant properties, thereby making it an ideal raw material for preparing gluten-free foods for people suffering from celiac disease. Spontaneous fermentation of FM grains has shown improved nutritional and functional properties of its flour and can be used as a functional ingredient for gluten free biscuits. The aim of this study was to determine the effect of spontaneous fermentation (SF) on the nutritional quality, antioxidant, microstructural, and sensory characteristics of gluten-free FM biscuits obtained from light and dark brown FM flours. Results showed that SF decreased ash, crude fibre, and crude fat contents as well as total phenolic and flavonoids contents. Protein content, carbohydrates content, energy values, antioxidant activity (DPPH and FRAP), and mineral content of FM biscuits increased due to SF. The colour properties such as lightness (L*), showed a significant increase as SF period increased in light brown FM biscuits, however dark brown FM biscuits showed no significant difference. The hue angle and colour differences (ΔE) of FM biscuits increased with the increasing period of SF, ranging from 43.20 to 53.76° and from 0.67 to 7.96, respectively. Spontaneous fermentation also decreased physical properties of biscuits such as diameter (4.76 to 4.54 cm), weight (12.77 to 11.99 g), and spread ratio (7.25 to 6.05), while an increase in thickness and hardness was noted. Spontaneous fermentation also induced changes on the microstructure of FM biscuits. Among the fermented biscuits, panelists preferred 24 h gluten-free fermented FM biscuits since they had better sensory properties. Overall, SF enhanced the nutritional value and health promoting compounds of gluten-free FM biscuits.

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Effect of Fermentation (Natural and Starter) on the Physicochemical, Anti-nutritional and Proximate Composition of Pearl Millet Used for Flour Production

Cited by 9 publications

References 8 publications

Effect of Different Processing Methods on Nutritional Composition and Microbial Quality of Pearl Millet

Effect of Different Processing Methods on Nutritional Composition and Microbial Quality of Pearl Millet

Mineral and anti-nutritional properties of pearl millet and pumpkin leaf flour as affected by fermentation

Nutritional Quality, Antioxidant, Microstructural and Sensory Properties of Spontaneously Fermented Gluten-Free Finger Millet Biscuits

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