Differences in the nutritional quality of improved finger millet genotypes in Ethiopia

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.

Nutritional and anti-nutritional potentials and variability among selected finger millet (Eleusine coracana subsp. coracana) landraces of Tigray, northern Ethiopia

“…The growing environment may have an impact on the uptake, translocation, and accumulation of mineral elements [12]. Similar to the current study, variability in mineral contents among different nger millet genotypes was reported in previous studies [21,23,28,29]. One of the best ways to address severe malnutrition issues is through bioforti cation, which increases the density and availability of micronutrients [30].…”

“…The highest protein content found in this study (11.05%) exceeds the protein content reported in a previous study by Nakarani et al [17], which was between 6.7 and 8.0%. Various studies have also revealed signi cant variations in protein content among nger millet landraces that ranged from 6.7-12.3% [18], 6.3-10.5% [19], 3.55-18.20% [20], and 10-14.6% [21]. Protein is the second major component of nger millet in terms of nutritional content [22], suggesting its potential as an alternative protein source in diets and/or as a supplement, especially for rural communities.…”

Finger millet (Eleusine coracana) improvement: Challenges and prospects—A review

“…(1-37 mg/100 g) and potassium (430-490 mg/100 g) (Backiyalakshmi et al, 2023;Maharajan et al, 2022;Puranik et al, 2020;Upadhyaya et al, 2010). Higher calcium content was reported in Ethiopian finger millet varieties designated Diga-2 (BKFM0010) and Bareda (BRC-356-1) with 550 to 589 mg/100 g (Lule et al, 2020;Teklu et al, 2024), surpassing the previously reported value of 344 mg/100 g (Backiyalakshmi et al, 2023;Maharajan et al, 2022;Puranik et al, 2017Puranik et al, , 2020Upadhyaya et al, 2010). The substantial genetic diversity present in finger millet forms the foundation for successful breeding programs.…”

“…expression of these vital traits. Finger millet grains composed of the following macro-nutrients in mg/100 g: P (130.0-250.0), K (430.0-668.8), Ca (50.0-589.0), S (106.1-149.0), Na (6.3-41.6) and Mg (78.0-201.0) (Backiyalakshmi et al, 2023;Kumar, Rani, et al, 2021;Puranik et al, 2020;Teklu et al, 2024). Also, vital micro-nutrients are found in the grains (mg/100 g): Fe (2.5-53.4), Mn (17.6-201.0) and Zn (1.0-36.6) Kumar, Rani, et al, 2021;Puranik et al, 2020).…”