Variation of Nutritional and Anti-Nutritional Contents in Finger Millet (Eleusine coracana (L.) Gaertn) Genotypes

Shibairo, Solomon I.; Nyongesa, Oliver; Onwonga, Richard; Ambuko, Jane

doi:10.9790/2380-071110612

Cited by 14 publications

(10 citation statements)

References 14 publications

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“…Effect of malting finger millet on phytic acid of complementary porridge Snapping (control) showed a significant (p < 0.05) higher amount of phytate as compared to KNE741 (Control) variety, showing that variety had a significant effect on phytic acid in the grains [30] ( Table 3). The high values seen for phytate in the unmalted samples are attributed to area where they were grown.…”

Section: Effect Of Compositing Malted Finger Millet Flour With Precoomentioning

confidence: 96%

Effect of Compositing Precooked Cowpea with Improved Malted Finger Millet on Anti-Nutrients Content and Sensory Attributes of Complementary Porridge

Syeunda¹,

Anyango²,

Faraj³

2019

FNS

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Protein energy malnutrition remains a huge burden in Sub-Saharan Africa. Principally, it is due to children being fed on millet gruels which are high in carbohydrates, and low protein. Moreover, they contain significant amounts of anti-nutrients such as phytates, phenols and tannins. Compositing of malted finger millet flour with other flours has potential for improving the nutritional quality and sensory attributes of these foods. The objective of this study was to determine the effect of compositing malted finger millet flour with cowpea on the anti-nutritional contents and sensory properties of formulated baby weaning food. Mixing selected improved finger millet varieties with precooked cowpea flour was based on WHO recommended levels. There was a significant (p < 0.05) reduction in total phenolic content, tannin content and phytic acid by 41%, 50%, and 44%, after compositing with malted finger millet and precooked cowpea at 10.32%, 21.26% and 32.75%, respectively. Cooking process significantly reduced amount of trypsin inhibitors, and other anti-nutrients both in cowpea and complementary porridge. Loadings from principal component analysis (PCA) of 17 sensory attributes of porridge showed that approximately over 80% of the variations in sensory attributes were explained by the first four principal components. Reductions in texture attributes (stickiness and viscosity) and astringency aftertaste corresponded to increase in overall aroma and flavour of the porridge in terms of malty flavour and aroma. Although inclusion of 32.75% precooked cowpea gave the highest reduction in anti-nutrients, it resulted in cooked cowpea flavour. For consumer acceptability, it may require masking by use of commercial flavours. Therefore this work shows that malted finger millet-precooked cowpea have potential to be used in formulating cultural acceptable complementary food.

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Section: Effect Of Compositing Malted Finger Millet Flour With Precoomentioning

confidence: 96%

Effect of Compositing Precooked Cowpea with Improved Malted Finger Millet on Anti-Nutrients Content and Sensory Attributes of Complementary Porridge

Syeunda¹,

Anyango²,

Faraj³

2019

FNS

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“…Tannin compounds have been reported to affect colour, flavour, nutritional quality of the grains and products prepared from FM (Table 6). The compound also contributes to the antioxidant activity of FM foods which has been an important factor in healthy aging and the prevention of metabolic disease (Shibairo et al, 2014).…”

Section: Nutritional Antioxidant Properties and Potential Health Benmentioning

confidence: 99%

Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa

et al. 2019

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Finger millet (Eleusine coracana) also known as tamba, is a staple cereal grain in some parts of the world with low income population. The grain is characterized by variations in colour (brown, white and light brown cultivars); high concentration of carbohydrates, dietary fibre, phytochemicals and essential amino acids; presence of essential minerals; as well as a gluten-free status. Finger millet (FM) in terms of nutritional composition, ranks higher than other cereal grains, though the grain is extremely neglected and widely underutilized. Nutritional configuration of FM contributes to reduced risk of diabetes mellitus, high blood pressure and gastro-intestinal tract disorder when absorbed in the body. Utilization of the grain therefore involves traditional and other processing methods such as soaking, malting, cooking, fermentation, popping and radiation. These processes are utilised to improve the dietetic and sensory properties of FM and equally assist in the reduction of anti-nutritional and inhibitory activities of phenols, phytic acids and tannins. However, with little research and innovation on FM as compared to conventional cereals, there is the need for further studies on processing methods, nutritional composition, health benefits and valorization with a view to commercialization of FM grains.

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“…The amount of tannin is believed to be the highest in finger millet in comparison to other millets, which ranges from 0.04 to 3.74% of the catechin equivalents [ 80 ]. Furthermore, the antinutrients found in finger millet are believed to vary under different environmental conditions as observed by [ 81 ].…”

Section: Introductionmentioning

confidence: 99%

The nutritional use of millet grain for food and feed: a review

2021

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Worldwide, millets are regarded as a significant grain, however, they are the least exploited. Millet grain is abundant in nutrients and health-beneficial phenolic compounds, making it suitable as food and feed. The diverse content of nutrients and phenolic compounds present in finger and pearl millet are good indicators that the variety of millet available is important when selecting it for use as food or feed. The phenolic properties found in millets compromise phenolic acids, flavonoids, and tannins, which are beneficial to human health. Moreover, finger millet has an exceptionally unique, more abundant, and diverse phenolic profile compared to pearl millet. Research has shown that millet phenolic properties have high antioxidant activity. The presence of phytochemicals in millet grains has positive effect on human health by lowering the cholesterol and phytates in the body. The frantic demands on maize and its uses in multiple industries have merited the search for alternative grains, to ease the pressure. Substitution of maize with pearl and finger millets in the diets of different animals resulted in positive impact on the performance. Including these grains in the diet may improve health and decrease the risks of diseases. Pearl millet of 50% or more can be used in broiler diets without adversely affecting broiler performance or egg production. Of late, millet grain has been incorporated in other foods and used to make traditional beverages. Thus, the core aim of this review is to provide insight and comprehension about the nutritional and phenolic status of millets and their impact on human and livestock.

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Variation of Nutritional and Anti-Nutritional Contents in Finger Millet (Eleusine coracana (L.) Gaertn) Genotypes

Abstract: Variation in nutritional and anti-nutritional contents among six finger millet genotypes was determined. Improved finger millet

Cited by 14 publications

References 14 publications

Effect of Compositing Precooked Cowpea with Improved Malted Finger Millet on Anti-Nutrients Content and Sensory Attributes of Complementary Porridge

Effect of Compositing Precooked Cowpea with Improved Malted Finger Millet on Anti-Nutrients Content and Sensory Attributes of Complementary Porridge

Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa

The nutritional use of millet grain for food and feed: a review

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