Effect of Processing Followed by Fermentation on Antinutritional Factors Content of Pearl Millet (Pennisetum glaucum L.) Cultivars

Authors

  • Mohamed M. Eltayeb Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat, Sudan
  • Amro B. Hassn National Center for Research, Environment and Natural Resource Research Institute (ENRRI), P.O. Box 6096, Khartoum, Sudan
  • Mashier A. Sulieman Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat, Sudan
  • Elfadil E. Babiker Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat, Sudan

DOI:

https://doi.org/10.3923/pjn.2007.463.467

Keywords:

pearl millet, Phytic acid, polyphenols, tannin

Abstract

Two pearl millet cultivars (Gazira and Gadarif) were processed (grinding, soaking, autoclaving, germinating and debranning). The processed grains were fermented for 12 and 24hrs. Phytic acid, polyphenols and tannin contents were determined. Results obtained showed that phytic acid content was 987.19 and 952.51 mg/100g for Gazira and Gadarif cultivars, respectively. Processing treatments were observed to decrease phytate content significantly (P = 0.05) for both cultivars with a maximum reduction observed when the grains of the cultivars were germinated. Polyphenols and tannin were also decreased significantly after processing of both cultivars. Further reduction in antinutritional factors was obtained when the processed grains were fermented for 12 and 24 hrs. The rate of reduction differs between the cultivars and the processing treatments.

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Published

15.08.2007

Issue

Vol. 6 No. 5 (2007)

Section

Research Article

License

Copyright (c) 2007 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

1.
Eltayeb MM, Hassn AB, Sulieman MA, Babiker EE. Effect of Processing Followed by Fermentation on Antinutritional Factors Content of Pearl Millet (Pennisetum glaucum L.) Cultivars. Pak. J. Nutr. [Internet]. 2007 Aug. 15 [cited 2025 Jul. 5];6(5):463–467. Available from: https://pjnonline.org/pjn/article/view/520

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