Nutrient And Anti Nutrient Content of Raw, Fermented And Germinated Millet Flour

Nutrient And Anti Nutrient Content of Raw, Fermented And Germinated Millet Flour.

ABSTRACT

The nutrient and anti-nutrient content of raw millet, fermented and germinated millet flour were followed during a germination of 48h and a fermentation of 72hrs.

There was a significant decrease in the anti-nutritional factors with tannins from 0.357%, to 0.157%, phytates 0.144% to 0.074% and an increase in the cyanide 8.50ppm to 600ppm, oxalate 0.352% to 0.572%.

Also, significant difference occurred in the nutritional levels, with an increase in carbohydrate from 45.61% to 67.81%, fat from 6.01% to 6.50%, protein 10.12% to 18.52 and crude fiber 0.95 to 1.50%.

The difference in the nutrition value is an a loss dry matter levels during fermentation and germination which decreased the carbohydrate content in the fermented and germinated samples and increase the fat, fiber and protein content though by a slight and significance difference.

It was concluded that is not necessary to prolong fermentation and germination and fermentation times would only result to loss of dry matter through respiration without corresponding significant overall nutritional benefits.

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TABLE OF CONTENTS

Title Page

Certification

Dedication

Acknowledgment

Abstract

Table Of Contents

Chapter One

1.0 Introduction

1.1 Background of Study

1.2 Problem Statement

1.3 Aim and Objectives

1.4 Scope of Study

1.5 Justification

Chapter Two

2.0 Literature Review

2.1 History and Cultivation Of Millet (Eleusine Corcana)

2.2 Selection and Storage

2.3 Traditional Processing Methods of Millets

2.3.1 Processing Untreated Grains

2.3.2 Processing Malted Millet

2.3.3 Industrial Processing

2.3.3a Abrasive Decortications

2.3.3b Rubbing Techniques

2.3.4 Millet in Probiotic and Prebiotic Foods

2.4 Method of Preparation

2.5 Production of Millet

2.5.1 Millet in the Industry

2.5.2 Millet in the Production of Alcoholic Beverages

2.5.3 Millet as a Food Source

2.6 Nutritional Chemical Compositions of Millet Grains

2.7 Health Benefits of Millet

2.7.1 Heart Protective Properties

2.7.2 Development and Repair of Body Tissue

2.7.3 Prevention of Gallstones

2.8 Microbiological Changes and Micro-Organisms Involved During Millet Fermentation

Chapter Three

3.0 Material and Methods

3.1 Sources of Raw Material

3.2 Preparation of Samples Millet Flour

3.2.1 Process Flow Chart for Raw Millet Flour, Fermented Millet Flour and Germinated Millet Flour

3.3.1 Equipment and Material Used

3.3.2 Chemical/ Reagents and Diluents Used

3.4 Determination of Proximate Composition

3.4.1 Moisture Content Determination

3.4.2 Determination of Protein Content

3.4.3 Determination of Ash Content

3.4.4 Determination of Fat Content

3.4.5 Determination of Crude Fiber

3.4.6 Determination of Carbohydrate Content

3.5 Determination of Anti-Nutrient Contents

3.5.1 Determination of Oxalates

3.5.2 Determination of Tannin

3.5.3 Determination of Phytates

3.5.4 Determination of Cyanide

Chapter Four

4.0 Result and Discussion

4.1 Result

4.2 Discussion

Chapter Five

5.0 Conclusion

5.1 Recommendations

References

Appendix

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REFERENCES

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