Malting process optimization for protein digestibility enhancement in finger millet grain

Area of Science:

• Agricultural Science
• Food Science
• Nutritional Science

Background:

• Finger millet (Eleusine coracana) is a nutrient-dense, gluten-free cereal crop.
• High levels of anti-nutrients (phytic acid, tannin, oxalate) limit nutrient bioavailability.
• Malting/germination can reduce anti-nutrients and improve nutrient availability.

Purpose of the Study:

• To investigate and optimize germination duration and temperature for enhancing in-vitro protein digestibility of finger millet.
• To assess the impact of germination on anti-nutrient content.

Main Methods:

• A central composite design was used to study germination factors.
• Finger millet grains were germinated for 24, 36, and 48 hours at 22, 26, and 30°C.
• Evaluated protein, peptide, phytic acid, tannin, oxalate, and in-vitro protein digestibility.

Main Results:

• Germination significantly influenced protein digestibility and anti-nutrient levels.
• Optimal conditions (48h at 30°C) increased protein digestibility from 74% to 91%.
• Anti-nutrient content decreased by 45% (phytic acid), 46% (tannin), and 29% (oxalate).

Conclusions:

• Germination is an effective method to enhance finger millet's nutritional value.
• Optimized germination parameters significantly improve protein digestibility and reduce anti-nutrients.
• Observed linear correlations between protein digestibility and reduced anti-nutrient levels.