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

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.