Nutritional Composition and Anti-Nutrient Levels in Raw and Processed Varieties of Finger Millet Promoted for Nutritional Security
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Date
2023
Authors
Nyabuti, George
Nawiri, Mildred
Wanzala, Everlyne
Munga, Judith
Oduori, Chrispus
Kinyuru, John
Nyambaka, Hudson
Journal Title
Journal ISSN
Volume Title
Publisher
Scientific Research Publishing Inc
Abstract
inger millet (FM) is rich in nutrients such as minerals, vitamins, and amino acids. However, the levels of nutrients and their bioaccessibility depend on the variety, the levels of ant nutrients, the chemical form of nutrients, and the type of processing methods used. The study determined the levels of selected nutrients, anti-nutrients, and bioaccessibility in raw and processed varieties of finger millet being developed by the Kenya Agricultural and Livestock Research Organization (KALRO) in Kenya. Raw finger millet seeds from KALRO Centers in Kenya were processed by malting for 60 hours and roasting at 110°C for 5 minutes as the optimal conditions. Levels of minerals were determined by AAS and AES, anti-nutrients by UV-visible spectrophotometer, proteins by the Pierce kit method, and vitamins by HPLC. The IE4115 and IE3779 showed the highest levels of nutrients and lowest levels of antinutrients hence preferred for processing and bioaccessibility studies..........
Description
article
Keywords
Nutrients, Ant Nutrients, Finger Millet (FM), Malting, Roasting
Citation
George, N., Mildred, N., Wanzala, E., Munga, J., Oduori, C., Kinyuru, J. and Hudson, N. (2023) Nutritional Composition and Anti-Nutrient Levels in Raw and Processed Varieties of Finger Millet Promoted for Nutritional Security. Food and Nutrition Sciences, 14, 1183-1205