Nutritional Composition and Anti-Nutrient Levels in Raw and Processed Varieties of Finger Millet Promoted for Nutritional Security  

作　　者：Nyabuti George Nawiri Mildred Everlyne Wanzala Judith Munga Chrispus Oduori John Kinyuru Nyambaka Hudson Nyabuti George;Nawiri Mildred;Everlyne Wanzala;Judith Munga;Chrispus Oduori;John Kinyuru;Nyambaka Hudson(Department of Chemistry, Kenyatta University, Nairobi, Kenya;Kenya Agricultural and Livestock Research Organization, Kisumu, Kenya;Department of Food Technology, Jomo Kenyatta University of Science and Technology, Nairobi, Kenya)

机构地区：[1]Department of Chemistry, Kenyatta University, Nairobi, Kenya [2]Kenya Agricultural and Livestock Research Organization, Kisumu, Kenya [3]Department of Food Technology, Jomo Kenyatta University of Science and Technology, Nairobi, Kenya

出　　处：《Food and Nutrition Sciences》2023年第12期1183-1205,共23页食品与营养科学（英文）

摘　　要：Finger 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. The level (mg/100 g) of selected minerals;K, Cr³⁺, Mg, Ca, P, Fe, and Zn were found to be highest in the following varieties of the FM;IE3779 (688.519 ± 1.57), IE 4115 (1.29 ± 0.07), IE4115 (294.38 ± 1.93), IE3779 (466.67 ± 4.17), IE4115 (250.92 ± 0.33), KERICHO P (16.98 ± 0.05) and IE4115 (64.10 ± 2.35) respectively. For β-carotene, vitamin B, B2, B3, B6 and B9 the levels were highest in the following varieties of FM;KAKW3 (0.023 ± 0.02), IE4115 (14.85 ± 0.16), IE4115 (12.998 ± 0.04), IE4115 (5.843 ± 0.07), IE3779 (0.06 ± 0.04) and KAKW4 (9.832 ± 0.08). Phytates, tannins, phenols, and oxalates were found to be lowest in the following varieties: IE3779 (14.20 ± 2.90, IE4115 (27.83 ± 0.73), NKFM1 (9.69 ± 0.07) and IE4115 (0.25 ± 0.01). The highest bioaccessibility values reported for K, Mg, Ca, P, Cr³⁺, Fe, and Zn were 89.53% (malting, IE3779), 49.28% (malting, IE4115), 60.41% (Malting, IE4115), 69.40% (malting, IE4115), 12.9% (malting, IE4115), 59.84% (malting, KAKW3) and 66.89% (roasting, IE3779) respectively (Table 8Finger 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. The level (mg/100 g) of selected minerals;K, Cr³⁺, Mg, Ca, P, Fe, and Zn were found to be highest in the following varieties of the FM;IE3779 (688.519 ± 1.57), IE 4115 (1.29 ± 0.07), IE4115 (294.38 ± 1.93), IE3779 (466.67 ± 4.17), IE4115 (250.92 ± 0.33), KERICHO P (16.98 ± 0.05) and IE4115 (64.10 ± 2.35) respectively. For β-carotene, vitamin B, B2, B3, B6 and B9 the levels were highest in the following varieties of FM;KAKW3 (0.023 ± 0.02), IE4115 (14.85 ± 0.16), IE4115 (12.998 ± 0.04), IE4115 (5.843 ± 0.07), IE3779 (0.06 ± 0.04) and KAKW4 (9.832 ± 0.08). Phytates, tannins, phenols, and oxalates were found to be lowest in the following varieties: IE3779 (14.20 ± 2.90, IE4115 (27.83 ± 0.73), NKFM1 (9.69 ± 0.07) and IE4115 (0.25 ± 0.01). The highest bioaccessibility values reported for K, Mg, Ca, P, Cr³⁺, Fe, and Zn were 89.53% (malting, IE3779), 49.28% (malting, IE4115), 60.41% (Malting, IE4115), 69.40% (malting, IE4115), 12.9% (malting, IE4115), 59.84% (malting, KAKW3) and 66.89% (roasting, IE3779) respectively (Table 8

关 键 词：NUTRIENTS Ant Nutrients Finger Millet (FM) MALTING ROASTING 

分 类 号：S51[农业科学—作物学]