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Nutrient and anti-nutrient content of raw, fermented and germinated millet flour

 Department: Food Science Technology  
 By: usericon tunde01  

 Project ID: 386
   Rating:  (2.9) votes: 44
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The nutrient and anti-nutrient content of raw millet, fermented and germinated millet flour was followed during a germination of 48h and a fermentation of 72hrs. There was a significant decrease in the anti-nutritional factors with tannins from 0.357%, to 0.157%, phytates 0.144% to 0.074% and an increase in the cyanide 8.50ppm to 600ppm, oxalate 0.352% to 0.572%. Also, a significant difference occurred in the nutritional levels, with an increase in carbohydrate from 45.61% to 67.81%, fat from 6.01% to 6.50%, protein 10.12% to 18.52 and crude fiber 0.95 to 1.50%. the difference in the nutrition value is a loss dry matter levels during fermentation and germination which decreased the carbohydrate content in the fermented and germinated samples and increase the fat, fiber and protein content though by a slight and significance difference. It was concluded that is not necessary to prolong fermentation and germination and fermentation times would only result to loss of dry matter through respiration without corresponding significant overall nutritional benefits....
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