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

Onuoha Elizabeth Chinenye; Orukotan Abimbola Ayodeji; Ameh Joseph Baba

doi:doi:10.11648/j.bio.20170501.13

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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

Onuoha Elizabeth Chinenye, Orukotan Abimbola Ayodeji, Ameh Joseph Baba

Published in American Journal of Bioscience and Bioengineering (Volume 5, Issue 1)

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.

Published in	American Journal of Bioscience and Bioengineering (Volume 5, Issue 1)
DOI	10.11648/j.bio.20170501.13
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), 2017. Published by Science Publishing Group

Keywords

Fermentation, Pearl Millet, Lactobacillus plantarum, Proximate, Physicochemical

References

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APA Style

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://article.sciencepublishinggroup.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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TY  - JOUR
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
Y1  - 2017/02/10
PY  - 2017
N1  - https://doi.org/10.11648/j.bio.20170501.13
DO  - 10.11648/j.bio.20170501.13
T2  - American Journal of Bioscience and Bioengineering
JF  - American Journal of Bioscience and Bioengineering
JO  - American Journal of Bioscience and Bioengineering
SP  - 12
EP  - 16
PB  - Science Publishing Group
SN  - 2328-5893
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.
VL  - 5
IS  - 1
ER  -

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Author Information

Onuoha Elizabeth Chinenye

Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Orukotan Abimbola Ayodeji

Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Ameh Joseph Baba

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://article.sciencepublishinggroup.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}
}

Copy | Download

TY  - JOUR
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
Y1  - 2017/02/10
PY  - 2017
N1  - https://doi.org/10.11648/j.bio.20170501.13
DO  - 10.11648/j.bio.20170501.13
T2  - American Journal of Bioscience and Bioengineering
JF  - American Journal of Bioscience and Bioengineering
JO  - American Journal of Bioscience and Bioengineering
SP  - 12
EP  - 16
PB  - Science Publishing Group
SN  - 2328-5893
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.
VL  - 5
IS  - 1
ER  -

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