Amino Acid Profiles after Sprouting, Autoclaving, and Lactic Acid Fermentation of Finger Millet (Eleusine Coracan) and Kidney Beans (Phaseolus Vulgaris L.)

Abstract

Seeds of finger millet (Eleucine coracan (L.) Gaertner) and kidney beans (Phaseolus vulgaris L.) were sprouted, autoclaved, and fermented during the processing of a weaning (complementary) food for children. Relative changes in individual amino acids with processing were evaluated. Finger millet and kidney beans both showed a good percentage of essential to total amino acids, with 44. 2-44.9% in finger millet and 44.2-45.1% in kidney beans, when compared to 33.9% for the FAO/WHO reference protein for 2-5 year old children. Sprouting resulted in a significant decrease in lysine in kidney beans. Autoclaving caused significant decreases in histidine, while fermentation significantly decreased phenylalanine and increased tryptophan in finger millet. The leucine-to-lysine ratio, which is an indicator of the pellagragenic character of a protein, was significantly improved in finger millet by both sprouting and fermentation.