Malting process optimization for protein digestibility enhancement in finger millet grain

Hejazi, S.N. and Orsat, V. (2016) Malting process optimization for protein digestibility enhancement in finger millet grain. Journal of Food Science and Technology, 53 (4). pp. 1929-1938.

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Abstract

Finger millet (Eleusine coracana) is a nutritious, gluten-free, and drought resistant cereal containing high amounts of protein, carbohydrate, and minerals. However, bio-availability of these nutrients is restricted due to the presence of an excessive level of anti-nutrient components, mainly phytic acid, tannin, and oxalate. It has been shown that a welldesigned malting/germination process can significantly reduce these anti-nutrients and consequently enhance the nutrient availability. In the present study, the effects of two important germination factors, duration and temperature, on the enhancement of in-vitro protein digestibility of finger millet were thoroughly investigated and optimized. Based on a central composite design, the grains were germinated for 24, 36, and 48 h at 22, 26, and 30 °C. For all factor combinations, protein, peptide, phytic acid, tannin, and oxalate contents were evaluated and digestibility was assessed. It was shown that during the malting/germinating process, both temperature and duration factors significantly influenced the investigated quantities. Germination of finger millet for 48 h at 30 °C increased protein digestibility from 74% (for native grain) up to 91 %. Besides, it notably decreased phytic acid, tannin, and oxalate contents by 45 %, 46 %, and 29 %, respectively. Linear correlations between protein digestibility and these anti-nutrients were observed.

Item Type: Article
Uncontrolled Keywords: Finger millet, Germination process, In-vitro protein digestibility, Anti-nutrient components
Author Affiliation: Bioresource Engineering Department, McGill University, Montreal, QC, Canada
Subjects: Crop Improvement
Divisions: Millet
Depositing User: Mr B Krishnamurthy
Date Deposited: 10 Jan 2017 06:51
Last Modified: 10 Jan 2017 06:51
Official URL: http://dx.doi.org/10.1007/s13197-016-2188-x
URI: http://eprints.icrisat.ac.in/id/eprint/14664

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