Effect of malting period on physicochemical properties, minerals, and phytic acid of finger millet (Eleusine coracana) flour varieties.

Henry O Udeh,Afam I O Jideani,Kwaku G Duodu

doi:10.1002/fsn3.696

Henry O Udeh, Afam I O Jideani + Show 1 more

Open Access

https://doi.org/10.1002/fsn3.696

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Abstract

BackgroundDeficiency of essential minerals is a widespread nutritional disorder in the world, particularly in developing economies. Poor mineral accessibility from foods is a major contributing factor to deficiency and associated health problems. This study investigated the effect of malting on minerals, phytic acid, and physicochemical properties of finger millet varieties. Sorghum was used as external reference. Mineral composition was analyzed using an inductively coupled plasma atomic emission spectroscopy (ICP‐AES) and mass spectroscopy (ICP‐MS).ResultsData showed that finger millet is rich in macroelements and trace elements. Malting for 24 hr reduced mineral content of the grains except sodium. Increase in the minerals was observed beyond 48 hr of malting particularly at 96 hr. Successive decrease in phytic acid of the grains was not observed with malting time. Malting did not result in any significant change in the physicochemical properties of the grains.Conclusion ICP‐AES/MS showed that finger millet contain a variety of minerals in amounts that were not previously reported, and malting the grain for 72 to 96 hr positively affected the minerals. Changes in phytic acid suggest that phytate undergoes dissociation during malting rather than a degradation of phytic acid. Potential exists for utilization of finger millet as functional ingredient to augment important minerals in weaning, geriatric, and adult foods for health promotion.

Highlights

| MATERIALS AND METHODSLocal finger millet (brown and dark brown colored) and red-colored sorghum grain varieties were purchased from retail outlet in Thohoyandou, Limpopo province, South Africa
Deficiency of essential minerals is a widespread nutritional disorder in the world, in developing economies
Application of ICP-AES/MS reveals that finger millet is a rich source of both macroelements and trace elements in amounts that were not previously reported, and that malting for 72–96 hr positively influenced certain minerals of the grain

Summary

| MATERIALS AND METHODS

Local finger millet (brown and dark brown colored) and red-colored sorghum grain varieties were purchased from retail outlet in Thohoyandou, Limpopo province, South Africa. Higher amount of Cu was observed in the finger millet varieties compared to the sorghum grain and was in the range 7.07–7.60 mg/kg in DBFM, 6.97–7.77 mg/kg in BFM, and 5.03–5.30 mg/kg in the sorghum grain (Figure 2e). Malting for 48 hr resulted in higher (p < 0.05) amount of Na content of the food grains, which later decreased significantly and remained constant up to 96 hr for the finger millet varieties. Malting for 24 hr resulted in a significant (p < 0.05) decrease in the phytic acid content of BFM unlike for DBFM and sorghum grain malt. At 72 hr of malting, reduced total phosphorus content was observed for DBFM and the sorghum grain malt, whereas the same increased significantly for BFM. For BFM, higher amount of Mn was observed at 48 hr of malting compared to other malting periods

Findings

| DISCUSSION

| CONCLUSION