American Journal of Bioscience and Bioengineering

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Effect of Fermentation (Natural and Starter) on the Physicochemical, Anti-nutritional and Proximate Composition of Pearl Millet Used for Flour Production

Received: 31 October 2016    Accepted: 16 January 2017    Published: 10 February 2017
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Abstract

Fermentation of foods has been practiced for improving the flavor, texture and palatability of foods. Fermentation also leads to an increase in protein content, enhancement of carbohydrate accessibility, decrease of antinutritional factors like tannin and phytic acid. This study was carried out to determine the effect of fermentation on the physicochemical, antinutrients and nutritional composition with the aim of producing flour from Pearl millet (Sosart 1). Sterile millet grains were inoculated with Lactobacillus plantarum using a 0.5 McFarland standard while a different batch of millet grains were steeped in water without an inoculum; they were allowed to ferment for 4 days. The pH values of the fermenting samples were analyzed daily. Results obtained showed that the pH values for starter and natural fermentation were between 3.64-3.48 and 4.94-4.55 respectively. These were accompanied with a gradual increase in total titratable acidity with values of 0.090- 0.819 and 0.317- 0.756 for both starter and natural fermentation respectively. Evaluation of grain anti-nutritional composition showed that the phytate and tannin were significantly decreased by fermentation. The nutritional compositions of the grains were also improved by fermentation resulting in protein and moisture content increase. Fermentation has proved to have a potential to improve protein and decrease antinutrient contents of pearl millet for production of flour. This can be incorporated in the formulation of weaning foods and production of confectioneries for both children and adults.

DOI 10.11648/j.bio.20170501.13
Published in American Journal of Bioscience and Bioengineering (Volume 5, Issue 1, February 2017)
Page(s) 12-16
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Fermentation, Pearl Millet, Lactobacillus plantarum, Proximate, Physicochemical

References
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[2] Chandrasekara, A. and. Shahidi, F (2010). Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity. Journal of Agriculture and Food Chemistry. 58: 6706–6714.
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[7] Onweluzo, J. C. and Nwabugwu, C. C. (2009). Fermentation of millet (Pennisetumamericanum) and pigeon pea (Cajanuscajan) seeds for flour production: Effects on composition and selected functional properties. Pakistan Journal of Nutrition, 8 (6): 737-744.
[8] Omemu A. M., Oyewole O. B., Bankole,M. O and Akintokun, A. K. (2007) yeast and moulds associated with Ogi-a cereal base waning food during storage. Research Journal of Microbiology.2 (2) 141-148.
[9] Anthony. O and Babatunde B. (2014) Effect of Fermentation on Nutrient and Antinutrients composition of millet (Pennisetum glaucum) and soya bean (Glycine max) blend of flours. Journal of Life Sciences Vol 8 (8) pp 668-675
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[16] Adegbehingbe, K. T. (2015) Effect of starter cultures on the anti-nutrient contents, minerals and viscosity of Ogwo, a fermented sorghum–Irish potato gruel. International Food Research Journal 22 (3): 1247-1252.
[17] Gernah, O. I, Ariahu, C. C and Ingbian, E. K (2011). Effect of Malting and Lactic Fermentation on Some Chemical and Functional Properties of Maize (Zea mays). American Journal of Food Technology 6 (5): 404-412.
[18] Fasasi, O. S (2009). Proximate, Antinutritional Factors and Functional Properties of Processed Millet Flour. Journal of Food Technology 7 (3): 92-97.
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[20] Inyang, C. U. and Zakari, U. M. (2008). Effect of germination and fermentation of pearl millet on proximate, chemical and sensory properties of instant, Fura–Nigerian cereal food. Pakistan Journal of Nutrition 7: 9–12.
[21] Ali, A. M., El-Tinay, H. A. and Abdalla, H. A., (2003). Effect of fermentation on the in vitro digestibility of pear millet. Food Chem. 80, 51–54.
[22] Hassan, A. B., Mohamed Ahmed, I. A., Osman, N. M., Eltayeb, M. M., Osman, G. A. and Babiker, E. E. (2006). Effect of processing treatment followed by fermentation on protein content and digestibility of pearl millet (Pennisetum typhoideum) cultivars. Pakistan Journal of Nutrition 5 (1): 86–89.
[23] EL Hag, M. E., El Tinay, A. H. and Yousif, N. E., (2002). Effect of fermentation and dehulling on starch, total polyphenols, phytic acid and in vitro digestibility of pearl millet. Food Chemistry. 77, 193–196.
[24] Afoakwa, E. O., Sefa-Deheh, S., Kluvitse, Y and Sakyi-Dawson, E. O (2004). “The Influence of Fermentation and Cowpea Fortification on the Quality Characteristics of Maize-based Weaning Foods.” Presented at the Second International Workshop on Food-based Approaches for Healthy Nutrition in West Africa: The Role of Food Technologists and Nutritionists, Ouagadougou, Burkina Faso
[25] Chikwendu J. N, Obiakor, O. P and Maduforo, A. N (2014). Effect of Fermentation on the nutrient and antinutrients composition of African yam bean (sphenosty lisstenocarpa) seeds and Pearl millet (Pennisetum glaucum) grain. International Journal of Science and Technology vol (2): 169-173.
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Author Information
  • Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria

  • Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria

  • Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria

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    Onuoha Elizabeth Chinenye, Orukotan Abimbola Ayodeji, Ameh Joseph Baba. (2017). Effect of Fermentation (Natural and Starter) on the Physicochemical, Anti-nutritional and Proximate Composition of Pearl Millet Used for Flour Production. American Journal of Bioscience and Bioengineering, 5(1), 12-16. https://doi.org/10.11648/j.bio.20170501.13

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    ACS Style

    Onuoha Elizabeth Chinenye; Orukotan Abimbola Ayodeji; Ameh Joseph Baba. Effect of Fermentation (Natural and Starter) on the Physicochemical, Anti-nutritional and Proximate Composition of Pearl Millet Used for Flour Production. Am. J. BioSci. Bioeng. 2017, 5(1), 12-16. doi: 10.11648/j.bio.20170501.13

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    AMA Style

    Onuoha Elizabeth Chinenye, Orukotan Abimbola Ayodeji, Ameh Joseph Baba. Effect of Fermentation (Natural and Starter) on the Physicochemical, Anti-nutritional and Proximate Composition of Pearl Millet Used for Flour Production. Am J BioSci Bioeng. 2017;5(1):12-16. doi: 10.11648/j.bio.20170501.13

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  • @article{10.11648/j.bio.20170501.13,
      author = {Onuoha Elizabeth Chinenye and Orukotan Abimbola Ayodeji and Ameh Joseph Baba},
      title = {Effect of Fermentation (Natural and Starter) on the Physicochemical, Anti-nutritional and Proximate Composition of Pearl Millet Used for Flour Production},
      journal = {American Journal of Bioscience and Bioengineering},
      volume = {5},
      number = {1},
      pages = {12-16},
      doi = {10.11648/j.bio.20170501.13},
      url = {https://doi.org/10.11648/j.bio.20170501.13},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.bio.20170501.13},
      abstract = {Fermentation of foods has been practiced for improving the flavor, texture and palatability of foods. Fermentation also leads to an increase in protein content, enhancement of carbohydrate accessibility, decrease of antinutritional factors like tannin and phytic acid. This study was carried out to determine the effect of fermentation on the physicochemical, antinutrients and nutritional composition with the aim of producing flour from Pearl millet (Sosart 1). Sterile millet grains were inoculated with Lactobacillus plantarum using a 0.5 McFarland standard while a different batch of millet grains were steeped in water without an inoculum; they were allowed to ferment for 4 days. The pH values of the fermenting samples were analyzed daily. Results obtained showed that the pH values for starter and natural fermentation were between 3.64-3.48 and 4.94-4.55 respectively. These were accompanied with a gradual increase in total titratable acidity with values of 0.090- 0.819 and 0.317- 0.756 for both starter and natural fermentation respectively. Evaluation of grain anti-nutritional composition showed that the phytate and tannin were significantly decreased by fermentation. The nutritional compositions of the grains were also improved by fermentation resulting in protein and moisture content increase. Fermentation has proved to have a potential to improve protein and decrease antinutrient contents of pearl millet for production of flour. This can be incorporated in the formulation of weaning foods and production of confectioneries for both children and adults.},
     year = {2017}
    }
    

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    T1  - Effect of Fermentation (Natural and Starter) on the Physicochemical, Anti-nutritional and Proximate Composition of Pearl Millet Used for Flour Production
    AU  - Onuoha Elizabeth Chinenye
    AU  - Orukotan Abimbola Ayodeji
    AU  - Ameh Joseph Baba
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    JO  - American Journal of Bioscience and Bioengineering
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    UR  - https://doi.org/10.11648/j.bio.20170501.13
    AB  - Fermentation of foods has been practiced for improving the flavor, texture and palatability of foods. Fermentation also leads to an increase in protein content, enhancement of carbohydrate accessibility, decrease of antinutritional factors like tannin and phytic acid. This study was carried out to determine the effect of fermentation on the physicochemical, antinutrients and nutritional composition with the aim of producing flour from Pearl millet (Sosart 1). Sterile millet grains were inoculated with Lactobacillus plantarum using a 0.5 McFarland standard while a different batch of millet grains were steeped in water without an inoculum; they were allowed to ferment for 4 days. The pH values of the fermenting samples were analyzed daily. Results obtained showed that the pH values for starter and natural fermentation were between 3.64-3.48 and 4.94-4.55 respectively. These were accompanied with a gradual increase in total titratable acidity with values of 0.090- 0.819 and 0.317- 0.756 for both starter and natural fermentation respectively. Evaluation of grain anti-nutritional composition showed that the phytate and tannin were significantly decreased by fermentation. The nutritional compositions of the grains were also improved by fermentation resulting in protein and moisture content increase. Fermentation has proved to have a potential to improve protein and decrease antinutrient contents of pearl millet for production of flour. This can be incorporated in the formulation of weaning foods and production of confectioneries for both children and adults.
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