Nutrient profile of porridge made from Eleusine coracana (L.) grains: effect of germination and fermentation

Abstract

Porridge (koozh) is one of the traditional foods made from Eleusine coracana L. grains (Finger millet). It is a soft food prepared from processed (germinated & fermented) finger millet flour (FMF). However, in the modern world of fast food, koozh is usually prepared from non-processed (non-germinated & non-fermented) FMF. Hence, present study was undertaken to evaluate the macro and micro nutrient contents in koozh prepared from germinated (fermented & non-fermented) and non-germinated (fermented & non-fermented) FMF. Highest protein, carbohydrate and glycoprotein contents were found in koozh prepared from germinated & non-fermented FMF. The free amino acid contents are higher in germinated & fermented condition when compare to other preparations. No significant change was observed in the calorific value of all preparations. There is no statistical difference in macro-nutrients & micro-nutrients minerals such as calcium, iron, magnesium, manganese, phosphorous and zinc among all the preparations. However, copper content is higher in non-germinated condition, whereas selenium, silicon and sulphur are higher in germinated FMF when compared to others. Significant level of total phenol, total flavonoid and free radical scavenging activity was observed in all preparations, which increased further during fermentation. The present observations, lead us to conclude that koozh prepared from germinated & non-fermented FMF contains higher level of carbohydrate, protein and glycoprotein, however germinated & fermented koozh has increased aminoacids, phytochemicals and free radical scavenging activity. Hence it is suggested that the consumption of koozh made from germinated & fermented FMF may provide easily digestible and energetic nutrients for healthier life.

Antidiabetic and Hypolipidaemic Action of Finger Millet (Eleusine coracana)-Enriched Probiotic Fermented Milk

“…Subastri et al . ( 31 ) in their study on koozh (a porridge made from germinated and fermented finger millet) reported an increased amino acid, phytochemical and free radical scavenging activity. In the case of a fermented milk with added millet, the bioactive peptides and amino acids from the milk proteins derived through fermentation might also have contributed to the positive role of finger millet polyphenols towards regulation of postprandial glycaemia and amelioration of complications related to diabetes.…”

Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa

“…The traditional processing of FM food products has received poor scientific applications especially in the developing countries. Thus, the use of modern processing technology in the manufacture of commercial products from FM is required (Saleh et al, 2013;Subastri et al, 2015).…”

“…Finger millet grains are also reported to be associated with lowering the risk of diabetes, reduction of blood pressure and cardiovascular diseases (Pradeep & Sreerama, 2015). Consumption of the grain has also been reported to reduce the risk of cancer (Subastri et al, 2015) and help to lower cholesterol levels (Table 6) (Asharani et al, 2010). Finger millet starch is used in the pharmaceutical industries as a binder for the preparation of granules and capsule dosage forms (Shiihii et al, 2011).…”

Assessment of Indian cooking practices and cookwares on nutritional security: A review

“…Fermentation increases the nutritional value, total reducing and nonreducing sugars, and significantly affects the protein, vitamins, minerals and fat concentration (Khetarpaul and Chauhan, 1990). It also increases the total phenols, total flavonoids, free amino acids and other phytochemical components (Subastri et al, 2015). Fermented foods are popular because they lower the amount of anti-nutrients such as tannins, phytic acids and trypsin inhibitors.…”