Antinutrient reduction and enhancement in protein, starch, and mineral availability in fermented flour of finger millet (Eleusine coracana)

摘要: Finger millet, a highly nutritious millet consumed by populations in South India, is rich source of minerals and dietary fiber addition to primary nutrients. However, it also has nutrient binding components such as phytate, phenols, tannins, trypsin inhibitors. Fermentation finger flour using endogenous grain microflora showed significant reduction these (phytate 20%, phenols tannins 52%, inhibitor activity 32%) at the end 24 h. There was simultaneous increase HCl mineral extractability (Ca, 20%; P, 26%; Fe, 27%; Zn, Cu, 78%; Mn, 10%), soluble protein, vitro protein digestibility (23%), starch digestibility. Keywords: millet; Eleucine coracana; fermentation; phytate; phenols; tannins; inhibitors; minerals;