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Yadav S, Mishra S. Optimization of spray-drying process for the microencapsulation of L. Plantarum (MCC 2974) in ultrasound hydrated finger millet milk. Food Sci Biotechnol 2024; 33:2777-2788. [PMID: 39184992 PMCID: PMC11339190 DOI: 10.1007/s10068-024-01532-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 01/03/2024] [Accepted: 01/18/2024] [Indexed: 08/27/2024] Open
Abstract
Spray drying process was optimized for the development of probiotic finger millet milk powder. The independent parameters considered were inlet air temperature, maltodextrin content, and feed rate depending upon the preliminary trials. The major dependent quality parameters considered in the current work were moisture content, water activity, powder yield, encapsulation efficiency, and viability reduction. The desirability function was considered as a basis for the optimization of spray drying process. At the optimum process conditions of 151.68 °C of inlet air temperature, 100 mL/h of feed rate, and 29.32% of maltodextrin content, probiotic finger millet milk powder with 43.81% of powder yield and 84.97% of higher encapsulation efficiency could be achieved. The SEM analysis of the spray-dried powder confirmed the proper encapsulation of viable cells in the powder matrix. XRD analysis showed the amorphous powder structure suitable for other food applications. The promising results could be further utilized to produce non-dairy probiotic finger millet milk powder.
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Affiliation(s)
- Shweta Yadav
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Kundli, Sonipat, Haryana 131028 India
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India
| | - Sabyasachi Mishra
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India
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Matías J, Rodríguez MJ, Carrillo-Vico A, Casals J, Fondevilla S, Haros CM, Pedroche J, Aparicio N, Fernández-García N, Aguiló-Aguayo I, Soler-Rivas C, Caballero PA, Morte A, Rico D, Reguera M. From 'Farm to Fork': Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges. PLANTS (BASEL, SWITZERLAND) 2024; 13:1914. [PMID: 39065441 PMCID: PMC11281201 DOI: 10.3390/plants13141914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2024] [Revised: 04/08/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024]
Abstract
In the dynamic landscape of agriculture and food science, incorporating emergent crops appears as a pioneering solution for diversifying agriculture, unlocking possibilities for sustainable cultivation and nutritional bolstering food security, and creating economic prospects amid evolving environmental and market conditions with positive impacts on human health. This review explores the potential of utilizing emergent crops in Mediterranean environments under current climate scenarios, emphasizing the manifold benefits of agricultural and food system diversification and assessing the impact of environmental factors on their quality and consumer health. Through a deep exploration of the resilience, nutritional value, and health impacts of neglected and underutilized species (NUS) such as quinoa, amaranth, chia, moringa, buckwheat, millet, teff, hemp, or desert truffles, their capacity to thrive in the changing Mediterranean climate is highlighted, offering novel opportunities for agriculture and functional food development. By analysing how promoting agricultural diversification can enhance food system adaptability to evolving environmental conditions, fostering sustainability and resilience, we discuss recent findings that underscore the main benefits and limitations of these crops from agricultural, food science, and health perspectives, all crucial for responsible and sustainable adoption. Thus, by using a sustainable and holistic approach, this revision analyses how the integration of NUS crops into Mediterranean agrifood systems can enhance agriculture resilience and food quality addressing environmental, nutritional, biomedical, economic, and cultural dimensions, thereby mitigating the risks associated with monoculture practices and bolstering local economies and livelihoods under new climate scenarios.
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Affiliation(s)
- Javier Matías
- Agrarian Research Institute “La Orden-Valdesequera” of Extremadura (CICYTEX), 06187 Guadajira (Badajoz), Spain;
| | - María José Rodríguez
- Technological Institute of Food and Agriculture of Extremadura (INTAEX-CICYTEX), Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
| | - Antonio Carrillo-Vico
- Instituto de Biomedicina de Sevilla, IBiS/Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, 41013 Seville, Spain;
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Seville, Spain
| | - Joan Casals
- Fundació Miquel Agustí/HorPTA, Department of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya (UPC)-BarcelonaTech, 08860 Castelldefels, Spain;
| | - Sara Fondevilla
- Institute for Sustainable Agriculture, Consejo Superior de Investigaciones Científicas, Avda. Menéndez Pidal s/n, 14004 Córdoba, Spain;
| | - Claudia Mónika Haros
- Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, Parque Científico, 46980 Valencia, Spain;
| | - Justo Pedroche
- Group of Plant Proteins, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013 Seville, Spain;
| | - Nieves Aparicio
- Agro-Technological Institute of Castilla y León (ITACyL), Ctra. Burgos Km. 119, 47071 Valladolid, Spain;
| | - Nieves Fernández-García
- Department of Abiotic Stress and Plant Pathology, Centro de Edafología y Biología Aplicada del Segura (CSIC), Campus Universitario de Espinardo, 30100 Murcia, Spain;
| | - Ingrid Aguiló-Aguayo
- Postharvest Programme, Institute of Agrifood Research and Technology (IRTA), Parc Agrobiotech Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003 Lleida, Spain;
| | - Cristina Soler-Rivas
- Departamento de Producción y Caracterización de Nuevos Alimentos, Institute of Food Science Research-CIAL (UAM+CSIC), Campus de Cantoblanco, Universidad Autónoma de Madrid, C/Nicolas Cabrera 9, 28049 Madrid, Spain;
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, Campus de Cantoblanco, 28049 Madrid, Spain
| | - Pedro A. Caballero
- Food Technology, Department of Agriculture and Forestry Engineering, Universidad de Valladolid, 34004 Palencia, Spain;
| | - Asunción Morte
- Departamento Biología Vegetal, Facultad de Biología, Campus Universitario de Espinardo, Universidad de Murcia, 30100 Murcia, Spain;
| | - Daniel Rico
- Department of Medicine, Dermatology and Toxicology, Universidad de Valladolid, Av. Ramón y Cajal, 7, 47005 Valladolid, Spain;
| | - María Reguera
- Departamento de Biología, Campus de Cantoblanco, Universidad Autónoma de Madrid, C/Darwin 2, 28049 Madrid, Spain
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Teklu D, Gashu D, Joy EJM, Bailey EH, Wilson L, Amede T, Broadley MR. Differences in the nutritional quality of improved finger millet genotypes in Ethiopia. Sci Rep 2024; 14:460. [PMID: 38172143 PMCID: PMC10764915 DOI: 10.1038/s41598-023-48749-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Accepted: 11/29/2023] [Indexed: 01/05/2024] Open
Abstract
Improved crop genotypes are constantly introduced. However, information on their nutritional quality is generally limited. The present study reports the proximate composition and the concentration and relative bioavailability of minerals of improved finger millets of different genotypes. Grains of finger millet genotypes (n = 15) grown in research station during 2019 and 2020 in Ethiopia, and replicated three times in a randomized complete block design, were analysed for proximate composition, mineral concentration (iron, zinc, calcium, selenium), and antinutritional factors (phytate, tannin and oxalate). Moreover, the antinutritional factors to mineral molar ratio method was used to estimate mineral bioavailability. The result shows a significant genotypic variation in protein, fat and fibre level, ranging from 10% to 14.6%, 1.0 to 3.8%, and 1.4 to 4.6%, respectively. Similarly, different finger millets genotypes had significantly different mineral concentrations ranging from 3762 ± 332 to 5893 ± 353 mg kg-1 for Ca, 19.9 ± 1.6 to 26.2 ± 2.7 mg kg-1 for Zn, 36.3 ± 4.6 to 52.9 ± 9.1 mg kg-1 for Fe and 36.6 ± 11 to 60.9 ± 22 µg kg-1 for Se. Phytate (308-360 µg g-1), tannin (0.15-0.51 mg g-1) and oxalate (1.26-4.41 mg g-1) concentrations were also influenced by genotype. Antinutritional factors to minerals molar ratio were also significantly different by genotypes but were below the threshold for low mineral bioavailability. Genotype significantly influenced mineral and antinutritional concentrations of finger millet grains. In addition, all finger millet genotypes possess good mineral bioavailability. Especially, the high Ca concentration in finger millet, compared to in other cereals, could play a vital role to combating Ca deficiency. The result suggests the different finger millet genotypes possess good nutrient content and may contribute to the nutrition security of the local people.
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Affiliation(s)
- Demeke Teklu
- Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia
| | - Dawd Gashu
- Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia.
| | - Edward J M Joy
- Faculty of Epidemiology and Population Health, London School of Hygiene and Tropical Medicine, London, UK
- Rothamsted Research, West Common, Harpenden, Hertfordshire, UK
| | - Elizabeth H Bailey
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
| | - Lolita Wilson
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
| | - Tilahun Amede
- Alliance for a Green Revolution in Africa (AGRA), Sustainably Growing Africa's Food Systems, Nairobi, Kenya
| | - Martin R Broadley
- Rothamsted Research, West Common, Harpenden, Hertfordshire, UK
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
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Murungweni KT, Ramashia SE, Mashau ME. Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet ( Eleusine coracana) flours. Food Sci Nutr 2024; 12:547-563. [PMID: 38268874 PMCID: PMC10804109 DOI: 10.1002/fsn3.3790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 10/09/2023] [Accepted: 10/13/2023] [Indexed: 01/26/2024] Open
Abstract
Finger millet (Eleusine coracana L. Gaertn.) is a gluten-free crop with a high amount of fiber, calcium and iron, outstanding malting qualities and a low glycemic index. The study aimed to determine the physicochemical, functional, antioxidant and microstructural properties of malted finger millet (light and dark brown) flours. The two varieties of finger millet grains were germinated for 0, 24, 48 and 72 h and kilned for 8 h. The lightness (L*) values of malted finger millet flours significantly increased, with light brown having the highest L* value of 76.62. The hue angle and total color differences (ΔE) of the malted finger millet flours increased significantly (p ≤ .05.), and values ranged from 63.43° to 71.20° (light brown) and 2.12° to 4.32° (dark brown), respectively. The moisture, ash, fiber, protein, total phenolic, total flavonoids contents and DPPH activity of both malted finger millet flours significantly increased. On the contrary, the fat, carbohydrate, energy contents and FRAP activity significantly decreased with each malting period of both finger millet flours. Both malted finger millet flours' solubility index, water and oil absorption capacity increased significantly while the packed and loose bulk density decreased. Malting had no significant effect on the viscosity of the cold paste; however, a significant decrease in the viscosity of the cooked paste in both finger millet flours was observed, with values ranging from 285 to 424.00 cP (light brown) and 271.33 to 418.00 cP (dark brown), respectively. Malting resulted in changes in the thermal properties of finger millet flours with an increase in the onset, peak and conclusion temperatures. Fourier-Transform Infrared Spectra showed that malting slightly changed the peaks of both finger millet flours. Scanning electron microscopy showed that malting altered the microstructural characteristics of finger millet flours. The results showed that malted finger millet flours are promising raw materials for gluten-free bakery products.
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Affiliation(s)
- Kundai Thelma Murungweni
- Department of Food Science and Technology, Faculty of Science, Engineering and AgricultureUniversity of VendaThohoyandouSouth Africa
| | - Shonisani Eugenia Ramashia
- Department of Food Science and Technology, Faculty of Science, Engineering and AgricultureUniversity of VendaThohoyandouSouth Africa
- School of Bioengineering and Food Technology, Faculty of Applied Sciences and BiotechnologyShoolini UniversitySolanIndia
| | - Mpho Edward Mashau
- Department of Food Science and Technology, Faculty of Science, Engineering and AgricultureUniversity of VendaThohoyandouSouth Africa
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Abioye V, Babarinde G, Ogunlakin G, Adejuyitan J, Olatunde S, Abioye A. Varietal and processing influence on nutritional and phytochemical properties of finger millet: A review. Heliyon 2022; 8:e12310. [PMID: 36590554 PMCID: PMC9800331 DOI: 10.1016/j.heliyon.2022.e12310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 07/02/2022] [Accepted: 12/05/2022] [Indexed: 12/23/2022] Open
Abstract
Food and nutrition insecurity is a problem for the majority of developing nations; incidentally, some underutilized crops have the potential to increase food security. A minor cereal grain called finger millet (Eleusine coracana L.) is widely cultivated in various regions of India and Africa and is consumed for its numerous health advantages. There is a wealth of research on the nutritional and health benefits of this crop, but little is known about how varietal difference and processing affect these qualities. Therefore, this study reviewed the effects of variety and different processing methods on the nutrition, antinutrients, phytochemicals, and antioxidative properties of finger millet and its probable uses in ensuring nutrition and food security. Finger millet is a nutritious cereal with relatively high values of protein, vitamins, minerals, fibre, and energy. The amount of minerals, particularly calcium and potassium, is larger than what is found in the most popular grains, including wheat and rice. The grain of finger millet is non-glutinous and contains only 1.3% fat; in contrast to other types of millet which are noticeably higher in dietary fibre, protein, ash, and fat. The coloured varieties particularly have high levels of minerals, antioxidants, and phytochemicals. The nutritional and phytochemical qualities of finger millet are affected by the cultivars, varieties, and geographical locations. This study elucidates the qualities of finger millet varieties and methods of processing which will help in the selection of appropriate cultivars for food applications.
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Affiliation(s)
- V.F. Abioye
- Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
| | - G.O. Babarinde
- Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
| | - G.O. Ogunlakin
- Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
| | - J.A. Adejuyitan
- Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
| | - S.J. Olatunde
- Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
| | - A.O. Abioye
- Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
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Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity. Foods 2022; 11:foods11070911. [PMID: 35406998 PMCID: PMC8997418 DOI: 10.3390/foods11070911] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 03/17/2022] [Accepted: 03/21/2022] [Indexed: 01/27/2023] Open
Abstract
Amaranth and finger millet are important food security crops in Africa but show poor bread making ability, even in composite wheat breads. Malting and steaming are promising approaches to improve composite bread quality, which have not been fully explored yet. Therefore, in this study, wheat was blended with native, steamed or malted finger millet or amaranth in the ratio of 70:30. Wheat/native amaranth (WHE-NAM) and wheat/malted amaranth (WHE-MAM) had longer dough development times and higher dough stabilities, water absorption capacities and farinograph quality numbers than wheat/steamed amaranth (WHE-SAM), wheat/native finger millet (WHE-NFM), wheat/steamed finger millet (WHE-SFM) or wheat/malted finger millet (WHE-MFM). The WHE-NAM and WHE-MAM breads had lower crumb firmness and chewiness, higher resilience and cohesiveness and lighter colours than WHE-NFM, WHE-SFM and WHE-MFM. Starch and protein digestibility of composite breads were not different (p > 0.05) from each other and ranged between 95−98% and 83−91%, respectively. Composite breads had higher ash (1.9−2.5 g/100 g), dietary fibre (5.7−7.1 g/100 g), phenolic acid (60−122 mg/100 g) and phytate contents (551−669 mg/100 g) than wheat bread (ash 1.6 g/100 g; dietary fibre 4.5 g/100 g; phenolic acids 59 mg/100 g; phytate 170 mg/100 g). The WHE-NAM and WHE-MAM breads possessed the best crumb texture and nutritional profile among the composite breads.
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Effect of malting on nutritional and antioxidant properties of the seeds of two industrial hemp (Cannabis sativa L.) cultivars. Food Chem 2022; 370:131348. [PMID: 34788961 DOI: 10.1016/j.foodchem.2021.131348] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 10/01/2021] [Accepted: 10/04/2021] [Indexed: 01/08/2023]
Abstract
The impact of malting on antioxidant, nutritional, and antinutritional features of two industrial hemp cultivars was investigated. The seeds were steeped (5 h; RT), germinated (3-days; 24 °C), and kilned at different temperatures (6 h; 50 °C or 70 °C). The following determinations were performed on malted and unmalted samples: total phenolic content, polyphenol profile, total antioxidant capacity, tocopherol composition, proximate analysis, fatty acids profile, trypsin inhibitors and phytate content. The results showed that malting increased the protein content up to 9%, without affecting the fat amount, and the fatty acids profile. Total phenolic content, tocopherol profile and total antioxidant capacity were also improved. 70 °C kilning temperature resulted effective to reduce the trypsin inhibitors (up to -27%), increase the reducing power and the level of N-trans-caffeoyltyramine and cannabisin A. Based on this, malting using 3 germination days and 70 °C as kilning temperature could be considered suitable transformation process for improving hempseeds quality.
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Yadav S, Mishra S, Pradhan RC. Ultrasound-assisted hydration of finger millet (Eleusine Coracana) and its effects on starch isolates and antinutrients. ULTRASONICS SONOCHEMISTRY 2021; 73:105542. [PMID: 33819868 PMCID: PMC8050032 DOI: 10.1016/j.ultsonch.2021.105542] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 03/22/2021] [Accepted: 03/23/2021] [Indexed: 05/15/2023]
Abstract
Finger millet (Eleusine Coracana) is rich in nutrients and minerals. The iron and calcium contents are comparatively higher than other cereal crops. Finger millet also has some antinutrients such as tannins and phytates, that needs to be removed for maximum health benefits. Traditionally, these antinutrients are removed by the hydration process. The conventional hydration process is time cumbersome and often results in poor quality grains. Ultrasonication during hydration of finger millet could reduce the processing time and antinutrient content in finger millet. The ultrasound amplitude, treatment time, and grain to water ratio during hydration were optimized. An ultrasound amplitude of 66%, treatment time of 26 min, and a grain to water ratio of 1:3 resulted in best desirability parameters with a reduction in phytate and tannin contents of the finger millet by 66.98 and 62.83%, respectively. Ultrasonication during hydration increased the water binding capacity and solubility of the finger millet starch. XRD study of the starch isolates confirmed the increased crystallinity of the particles. FESEM of the starch isolates also confirmed that ultrasound-assisted hydration of finger millet resulted in the desired size reduction and homogeneous distribution of starch particles. The optimized ultrasound-assisted hydration could be adopted and scaled up for bulk processing of finger millets.
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Affiliation(s)
- Shweta Yadav
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India
| | - Sabyasachi Mishra
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India.
| | - Rama Chandra Pradhan
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India
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Keyata EO, Tola YB, Bultosa G, Forsido SF. Premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety ( Sorghum bicolor L.). Food Sci Nutr 2021; 9:1929-1938. [PMID: 33841811 PMCID: PMC8020909 DOI: 10.1002/fsn3.2155] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 12/22/2020] [Accepted: 01/15/2021] [Indexed: 11/30/2022] Open
Abstract
Sorghum (Sorghum bicolor L.) is among the staple cereal crops in different parts of Ethiopia. However, the presence of antinutritional factors restricts the digestion of proteins and bioavailability different minerals. Therefore, this study investigates the premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety grown in Benishangul-Gumuz Region, Ethiopia. The experiment was conducted in a completely randomized design with single factor of premilling treatments (control, washing, soaking, and malting). Among evaluated premilling treatments, malting showed significant (p < .05) increase in terms of crude fiber, utilizable carbohydrate, gross energy, and sodium contents. As compared to the raw sorghum, premilling treatments reduced antinutritional contents from 55.81 to 27.4 mg/100 g for tannin, 156.15 to 70.50 mg/100 g for phytates, and 29.9 to 3.22 mg/100 g for oxalate. The premilling techniques also significantly (p < .05) improved in vitro mineral bioavailability as compared to unprocessed sorghum grains. Among the premilling treatments, malting showed significant difference (p < .05) in terms of reduction of tannins, phytates, and oxalate contents with relatively higher mineral bioavailability. In order to enhance the food and nutritional value of sorghum particularly for children and lactating mothers, it is recommended to germinated the grains. Flour from germinated grain also can be used in combination with other nutrient-dense foods to formulate healthy diets for children and maternal nutrition.
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Affiliation(s)
- Ebisa Olika Keyata
- Department of Food Science and NutritionWollega UniversityShambuEthiopia
- Department of Post‐Harvest ManagementJimma University College of Agriculture and Veterinary MedicineJimmaEthiopia
| | - Yetenayet B. Tola
- Department of Post‐Harvest ManagementJimma University College of Agriculture and Veterinary MedicineJimmaEthiopia
| | - Geremew Bultosa
- Department of Food Science and TechnologyBotswana University of Agriculture and Natural ResourcesGaboroneBotswana
| | - Sirawdink Fikreyesus Forsido
- Department of Post‐Harvest ManagementJimma University College of Agriculture and Veterinary MedicineJimmaEthiopia
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