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

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.

Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity

“…Generally, phytate content decreases after germination [ 29 ] due to synthesis or activation of endogenous phytases, which hydrolyse myo-inositol 1,2,3,4,5,6-hexakisphosphate (IP6) into lower inositol phosphates such as IP5, IP4, IP3, IP2, IP1 and myo-inositol. However, phytate content may also increase after malting [ 30 ] if the lower forms of phytic acid are co-eluted as total phytic acid during extraction [ 31 ]. Phenolic acid contents of native flours followed the order: amaranth < wheat < finger millet.…”

Ultrasound-assisted hydration of finger millet (Eleusine Coracana) and its effects on starch isolates and antinutrients

“…Similar kinds of observations have been reported by Udeh et al . [21] . The phytates chelate the minerals available in the millets and thus act as antinutrients [4] .…”

“…Millets have a lower gelatinization temperature of 17 °C [21] . Therefore even at normal ambient conditions degree of gelatinization is higher.…”

Premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety (Sorghum bicolor L.)

“…Similar result in terms of increments of Ca, K, and Na contents during soaking of wheat and oat grains was also reported (Samia et al., 2013). The decrease in the mineral contents during malting could be due to the use of the minerals in the process of germination by the growing embryo (Udeh et al., 2018). For instance, the decrease in the zinc content during the malting process could be due to the use of zinc in cell reproduction and tissue growth (Scherz & Kirchhoff, 2006).…”