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<p>Finger millet is a small-seeded cereal crop and is high in nutrients. Processing is essential for improving the nutritional value of finger millet. The main objective of this study was to investigate the germination time effect on the mineral value, anti-nutritional content, and mineral bioavailability of finger millet flours. The study used a laboratory-based experimental design with a completely randomized design (CRD) arrangement. The finger millet varieties were soaked for 24&#xa0;h, then germinated for 24, 48, and 72&#xa0;h before being oven-dried. Unsoaked and ungerminated finger millet grains were milled into flour and used as a control. Calcium and iron content increased with germination time (0 to 72&#xa0;h), while zinc content decreased. After 24, 48, and 72&#xa0;h of germination, all finger millet varieties had less tannin and phytate content than the control. The phytate/calcium and phytate/iron molar ratios decreased significantly in all finger millet varieties after 72&#xa0;h of germination. The mineral bioavailability of finger millet flour increased while the phytate and tannin content decreased during germination. In general, germination is an efficient processing technique that increases mineral bioavailability and decreases anti-nutritional factors in finger millet flours, which improves their nutritional value.</p>

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Effect of germination time on the mineral and anti-nutrient content of finger millet grain

  • 期刊论文

  • 发表日期：

    2025年10月6日

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  • Aserse Yenasew,
  • Kelbessa Urga

摘要

Finger millet is a small-seeded cereal crop and is high in nutrients. Processing is essential for improving the nutritional value of finger millet. The main objective of this study was to investigate the germination time effect on the mineral value, anti-nutritional content, and mineral bioavailability of finger millet flours. The study used a laboratory-based experimental design with a completely randomized design (CRD) arrangement. The finger millet varieties were soaked for 24 h, then germinated for 24, 48, and 72 h before being oven-dried. Unsoaked and ungerminated finger millet grains were milled into flour and used as a control. Calcium and iron content increased with germination time (0 to 72 h), while zinc content decreased. After 24, 48, and 72 h of germination, all finger millet varieties had less tannin and phytate content than the control. The phytate/calcium and phytate/iron molar ratios decreased significantly in all finger millet varieties after 72 h of germination. The mineral bioavailability of finger millet flour increased while the phytate and tannin content decreased during germination. In general, germination is an efficient processing technique that increases mineral bioavailability and decreases anti-nutritional factors in finger millet flours, which improves their nutritional value.