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Antinutrient reduction and enhancement in protein, starch, and mineral availability in fermented flour of finger millet (Eleusine coracana)
- Antony, U., Chandra, T.S.
- Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2578-2582
- Eleusine coracana, fermented foods, fermentation, antinutritional factors, tannins, phenols, trypsin inhibitors, protein content, mineral content, starch, nutrient content, nutrient availability, in vitro digestibility, India
- Finger millet, a highly nutritious millet consumed by populations in South India, is a rich source of minerals and dietary fiber in addition to primary nutrients. However, it also has nutrient binding components such as phytate, phenols, tannins, and trypsin inhibitors. Fermentation of finger millet flour using endogenous grain microflora showed a significant reduction of these components (phytate by 20%, phenols by 20%, tannins by 52%, and trypsin inhibitor activity by 32%) at the end of 24 h. There was a simultaneous increase in HCl mineral extractability (Ca, 20%; P, 26%; Fe, 27%; Zn, 26%; Cu, 78%; Mn, 10%), soluble protein, in vitro protein digestibility (23%), and starch digestibility.