Deciphering the effect of Natural Fermentation on Nutritional, Anti-nutritional compounds and Antioxidant Activity of Finger millet landraces

Abstract

Fermentation is one of the most important bioprocessing techniques used to enhance nutritional components and a reduction in anti-nutritional compounds. In the present work, germinated and ungerminated grains of white and red –brown finger millet landraces were subjected to 8, 16 and 24 hours of fermentation to find out its response in terms of nutritional, anti-nutritional compounds and antioxidant activity. White and red-brown grains showed significant response to 16 and 24 hours process in terms of nutritional and anti-nutritional changes. Significant reduction in the tannin content (73%) was noted for germinated and un-germinated grains with the enhancement in nutritional compounds. Highest antioxidant activity was noted for germinated (91%) grains of white seed coat color grains. Process of natural fermentation and the microflora produces various endogenous enzymes which causes enhancement and reduction of nutritional and antinutritional compounds. Obtained results prove the importance of fermentation process and conservation of landraces for nutritional security.