Effect of grain fermentation and malting time on nutrient and anti nutrient composition of biscuits from Aksum finger millet (Eleusine coracana)

Abstract

Finger millet grain is healthy and high in protein, fat and minerals especially calcium after proper processing. However, antinutrients represent a major obstacle to the usage of finger millet grains, which have restricted dietary applications. Biscuits are typically made from wheat flour, which increases wheat demand despite restricted supplies. The study aimed to explore how the length of fermentation and grain malting affected the color, nutritional content and antinutrients value of Aksum finger millet biscuits. Fermentation times were 24, 36 and 48 hours while the malting times were 24, 48 and 72 hours. The raw grain flour biscuit was used as a control sample to compare with each six samples of both factors. The moisture content of biscuits ranged from (5.64–8.00%), crude protein (6.60–10.09%), crude fat (12.12–17.30%), crude fiber (3.20–3.95%), total ash (1.55–2.19%), carbohydrate (70.81–75.50%) and energy content (439.50–479.51 Kcal/100 g) showing significant (P < 0.05) differences due to fermentation and malting duration. The results of zinc, iron and calcium were 1.80–2.36, 2.30–3.31 and 358.00–377.09 mg/100 g, respectively. The tannin and phytic acid content were significantly reduced from 1.21 to 0.78 and 435.50 to 430.78 mg/100g. The control biscuit had a good color value, but the biscuit samples exhibited significant (P < 0.05) reductions in their L*, a* and b* values due to fermentation and malting time. The result showed that grain fermentation and malting periods increased the proximate composition and mineral contents while decreasing the antinutrient content of the biscuits. In general, the acceptance of biscuits were enhanced by fermentation and malting.

Keywords:

• Aksum finger millet
• biscuits
• fermentation and malting times
• nutrient composition

Reviewing Editor:

• M. Luisa Escudero-Gilete, Universidad de Sevilla, SPAIN

subjects:

• Science
• Food Science & Technology
• Food Additives & Ingredients
• Food Chemistry
• Food Engineering

Acknowledgments

Haramaya University deserves a huge thank you for providing me with financial assistance. Great thanks to Fedis, Melkasa and the Holetta Agricultural Research Centers for their material and laboratory support and encouragement. The Ministry of Education is also highly acknowledged for the study sponsorship.

Authors’ contributions

Ayele Assefa was responsible for the first draft, data collection, research, formal analysis, and drafting of the manuscript. Getachew Neme and Solomon Abera were responsible for project management, consulting, and draft editing. Girma Daba was responsible for project support, drafting and editing.

Disclosure statement

The authors state that they have no conflicts of interest.

Data availability statement

This publication incorporates all of the generated data that support the study’s conclusions.

Additional information

Notes on contributors

Ayele Assefa Adugna

Ayele Assefa has been a chief technical assistance and researcher at Haramaya University, Ethiopia, for the last five years. His field of specialization is in Food Engineering. His research interests are mostly in the fields of food biotechnology, food processing technology, the production of nutritional and fortified foods for improved life , health and the quality and safety of food. His ultimate focus is to use current technology and scientific research to introduce his people’s traditional food to the rest of the world in a modern style.

Getachew Neme Tolesa

Getachew Neme Tolesa (PHD) is an associate professor (researcher and lecturer) of Food Science and Postharvest Technology at Haramaya University with over 15 years of experience in teaching and research. He specializes in Food Science and Postharvest Technology. He mainly works and publishes in the areas of postharvest food preservation, postharvest handling, food value addition, food science, food processing, food engineering, food value chain, food safety and nutrition intervention developments research.

Solomon Abera

Solomon Abera (D.Eng) is an associate professor (researcher and lecturer) of Food Engineering at the Department of Food Technology and Process Engineering, Haramaya University, with over 30 years of experience in teaching, research, and development. He specializes in Food Engineering and mainly works and publishes in food engineering, postharvest food preservation, postharvest handling, food value addition, food science, food processing, food engineering, food value chain, food safety and nutrition intervention research and developments.

Girma Daba Deme

Girma Daba is a lecturer and researcher at the Department of Food Technology and Process Engineering, Haramaya University, with over 10 years of experience in teaching, research, and development. He specializes in Process Engineering and mainly works and publishes in food engineering, waste utilization, food processing and food engineering.