Effect of natural fermentation on nutritive value and in vitro protein digestibility of pearl millet

Elyas, Selma H.A.; Tinay, Abdullahi H. El; Yousif, Nabila E.; Elsheikh, Elsiddig A.E.

doi:10.1016/s0308-8146(01)00386-7

Cited by 86 publications

(56 citation statements)

References 14 publications

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“…The results of total phenols (273mg/100g and 306.7 to 669.4mg/100g) are comparable with those of different investigators including Singh et al and Samia et al [19][20]. Other investigators [21][22][23][24] have stated that the different processing method significantly reduced the polyphenol content. Reduction in polyphenol may be attributed to the removal of the outer layer of the grain, which was reported to be rich in polyphenols, possibly attributable to the presence of phenolic oxidase during germination.…”

Section: Resultssupporting

confidence: 85%

Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum) based foods and their functional implications

Nambiar

Sareen

Daniel³

et al. 2012

FFHD

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Background: Pearl millet (Pennisetum glaucum), considered a poor man's cereal, may be a repository of dietary antioxidants, especially flavonoids and phenolic acids, which provide bioactive mechanisms to reduce free radical induced oxidative stress and probably play a role in the prevention of ageing and various diseases associated with oxidative stress, such as cancer, cardiovascular, and neurodegenerative diseases.

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Section: Resultssupporting

confidence: 85%

Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum) based foods and their functional implications

Nambiar

Sareen

Daniel³

et al. 2012

FFHD

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“…On the contrary, Igbabul et al (2014) showed a decrease in the ash content of mahogany bean (Afzelia africana) seed flour during fermentation. The value obtained for millet flour was less than the range given by Elyas et al (2002), who reported a range of 1.2-2.1%. As shown in Table 1, the fiber capacity of millet flour, millet kisra batter, millet hulu-mur batter after adding spices and millet hulu-mur batter before adding spices were 1.02, 0.21, 0.24 and 0.28%, respectively.…”

Section: Resultscontrasting

confidence: 80%

Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation

Mariod

Idris

Osman

et al. 2017

Acta Sci Pol Technol Aliment

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Background. Although kissra and hulu-mur are well known millet-based foods in Sudan, the effect of fermentation and methods of preparation on their chemical compositions has not been thoroughly investigated. The aim of this study was to investigate the method of preparation and the composition of kisra, and hulu-mur. Material and methods. The effect of fermentation and method of preparation on the composition, and microbiological load were examined in millet flour during the preparation of Sudanese fermented foods (kisra & hulu-mur). Results. A significant (P < 0.05) difference in the composition of millet flour and millet-based fermented foods was observed. Protein was significantly increased as a result of fermentation, while oil and carbohydrates were decreased. Most minerals increased significantly after the addition of spices to the hulu-mur batter. The total amino acid in millet flour (97.98 g 100 g -1 protein) was influenced by fermentation and preparation method, as it decreased to 86.09 and 88.7 g 100 g -1 protein, in millet batter and kisra, respectively. Conclusion. Kisra, and hulu-mur were found to have apparent dietary qualities, in spite of some compounds being lost during their production.

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“…Polyphenolics reduction after fermentation follows the sequence suggested by Elyas et al, (2002). Polyphenolics reduction after close controlled fermentation 14.78±1.00, 20.65±0.58 and 17.43±1.16 for PM, FM and Sorghum respectively effected not to that extent as for previous treatments of soaking and germination.…”

Section: Results and Discussion Proximate Composition Of Raw And Procsupporting

confidence: 63%

Process optimization for anti-nutrient minimization of millets

Singh¹,

Gupta²,

Kaur³

et al. 2017

AJDFR

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The millets were processed by soaking, germination, microwave treatment and fermentation (open & closed). Application of the process parameters for pearl millet, finger millet and sorghum showed significant differences on nutrients and antinutrients components. The protein and fiber value increased significantly whereas anti-nutrients viz. tannin and phytic acid decreased maximally to ~90% and 80% respectively by fermentation. Reduction in tannin follows the order Untreated >Microwave Treated > Soaking >Germination >Open Controlled Fermentation>Closed Controlled Fermentation. Germination favors maximum reduction of polyphenolics to a level of 75% and least with both open and close controlled fermentation.

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Effect of natural fermentation on nutritive value and in vitro protein digestibility of pearl millet

Cited by 86 publications

References 14 publications

Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum) based foods and their functional implications

Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum) based foods and their functional implications

Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation

Process optimization for anti-nutrient minimization of millets

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