title: Malting process optimization for protein digestibility enhancement in finger millet grain.
abstract: Finger millet (Eleusine coracana) is a nutritious, gluten-free, and drought resistant cereal containing high amounts of protein, carbohydrate, and minerals. However, bio-availability of these nutrients is restricted due to the presence of an excessive level of anti-nutrient components, mainly phytic acid, tannin, and oxalate. It has been shown that a well-designed malting/germination process can significantly reduce these anti-nutrients and consequently enhance the nutrient availability. In the present study, the effects of two important germination factors, duration and temperature, on the enhancement of in-vitro protein digestibility of finger millet were thoroughly investigated and optimized. Based on a central composite design, the grains were germinated for 24, 36, and 48 h at 22, 26, and 30 °C. For all factor combinations, protein, peptide, phytic acid, tannin, and oxalate contents were evaluated and digestibility was assessed. It was shown that during the malting/germinating process, both temperature and duration factors significantly influenced the investigated quantities. Germination of finger millet for 48 h at 30 °C increased protein digestibility from 74 % (for native grain) up to 91 %. Besides, it notably decreased phytic acid, tannin, and oxalate contents by 45 %, 46 %, and 29 %, respectively. Linear correlations between protein digestibility and these anti-nutrients were observed.
authors.affiliation: Bioresource Engineering Department, McGill University, Montreal, QC Canada.
authors.forename: Sara Najdi
authors.initials: SN
authors.lastname: Hejazi
authors.affiliation: Bioresource Engineering Department, McGill University, Montreal, QC Canada.
authors.forename: Valérie
authors.initials: V
authors.lastname: Orsat
keywords: Anti-nutrient components; Finger millet; Germination process; In-vitro protein digestibility