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

Figures & data

Table 1. Baking ingredients formulation.

Ingredients	Quantity (g)
Flour	100
Sugar	25
Shortening	29
Vanilla essence	6
Baking powder	0.70
Water	60
Skimmed milk powder	0.30
Salt	0.40

Table 2. Effects of fermentation and malting times on proximate composition of Aksum finger millet biscuits.

Factors		Proximate composition (g/100g)
FT	MC	Ash	Crude protein	Crude fat	Crude fiber	CHO	Total energy (kcal)
F1	6.60 ± 0.68^b	1.91 ± 0.10^b	8.81 ± 0.72^b	13.92 ± 1.25^b	3.62 ± 0.13^c	73.93 ± 0.79^b	456.32 ± 10.7^c
F2	6.51 ± 0.35^b	1.55 ± 0.06^c	9.57 ± 0.68^a	17.20 ± 0.58^a	3.89 ± 0.04^b	70.81 ± 0.50^c	476.45 ± 6.43^b
F3	5.64 ± 0.78^c	1.57 ± 0.23^c	9.40 ± 0.72^a	17.30 ± 0.60^a	3.95 ± 0.08^a	71.52 ± 0.80^c	479.51 ± 8.12^a
RFB	8.00 ± 0.50^a	2.19 ± 0.19^a	6.60 ± 0.67^c	12.12 ± 0.35^c	3.20 ± 0.16^d	75.5 ± 0.50^a	439.5 ± 0.50^d
MT
M1	6.73 ± 0.73^b	1.74 ± 0.18^b	8.58 ± 0.38^c	15.41 ± 1.93^c	3.74 ± 0.20^c	72.35 ± 1.63^b	462.51 ± 12.98^c
M2	6.38 ± 0.63^b	1.70 ± 0.15^b	9.12 ± 0.52^b	16.20 ± 1.77^b	3.81 ± 0.14^b	71.89 ± 1.63^b	469.92 ± 11.5^b
M3	5.65 ± 0.47^c	1.58 ± 0.29^c	10.09 ± 0.34^a	16.81 ± 1.61^a	3.91 ± 0.13^a	72.03 ± 1.44^b	479.85 ± 10.39^a
RFB	8.00 ± 0.50^a	2.19 ± 0.19^a	6.60 ± 0.67^d	12.12 ± 0.35^d	3.20 ± 0.16^d	75.5 ± 0.50^a	439.5 ± 0.50^d

Note: All values are means of triplicates ± standard deviation. FT = fermentation time (F1, F2 and F3 = 24, 36 and 48 hours, respectively. MT = malting time (M1, M2, and M3 = 24, 48 and 72 hours respectively. RF = raw flour biscuit, MC = moisture Content, CHO = carbohydrate.

Table 3. Effects of fermentation and malting times on the mineral content of Aksum finger millet biscuits.

Factors	Mineral contents
Fermentation time	Zn (mg/100 g)	Fe (mg/100 g)	Ca (mg/100 g)
F1	1.82 ± 0.10^b	2.42 ± 0.46^b	368.57 ± 2.79^c
F2	1.81 ± 0.03^b	2.30 ± 0.36^d	374.98 ± 2.02^b
F3	2.36 ± 0.20^a	3.31 ± 0.34^a	377.09 ± 3.29^a
RFB	1.80 ± 0.01^b	2.34 ± 0.05^c	358.00 ± 2.64^d
Malting time
M1	1.87 ± 0.18^c	2.35 ± 0.70^c	370.72 ± 4.21^c
M2	2.02 ± 0.28^b	2.59 ± 0.42^b	373.38 ± 3.48^b
M3	2.09 ± 0.36^a	3.08 ± 0.41^a	376.53 ± 4.26^a
RFB	1.80 ± 0.01^d	2.34 ± 0.05c	358.00 ± 2.64^d

Values are means ± Standard deviation and values in the same column with different superscript letters are significantly different from each other (P ≤ 0.05). FT = fermentation time (F1, F2, and F3 = 24, 36 and 48 hours respectively. MT = Malting time (M1, M2 and M3 = 24, 48 and 72 hours respectively. RFB = Raw flour biscuit.

Table 4. Effects of fermentation and malting times on the antinutritional factors of Aksum finger millet biscuits.

Factors	Anti-nutritional factors
Fermentation time	Phytic acid (mg/100g)	Tannin (mg/100g)
F1	434.03 ± 0.36^b	1.04 ± 0.07^b
F2	431.54 ± 0.89^c	0.97 ± 0.07^c
F3	430.78 ± 0.61^d	0.78 ± 0.08^d
RFB	435.50 ± 0.50^a	1.21 ± 0.14^a
Malting time
M1	432.74 ± 1.34^b	0.99 ± 0.10^b
M2	432.00 ± 1.63^c	0.96 ± 0.12^c
M3	431.60 ± 1.59^c	0.85 ± 0.14^d
RFB	435.50 ± 0.50^a	1.21 ± 0.14^a

Values are means ± standard deviation and values in the same column with different superscript. Letters are significantly different from each other (P ≤ 0.05). FT = fermentation time (F1, F2 and F3 = 24, 36 and 48 hours, respectively. MT = malting time (M1, M2 and M3 = 24, 48 and 72 hours respectively. RFB = raw flour biscuit.

Table 5. Effects of fermentation and malting times on the color of Aksum finger millet biscuits.

Factors	Color
Fermentation time	L*	a*	b*
F1	33.06 ± 1.66^c	8.18 ± 0.57^cb	12.45 ± 1.10^b
F2	34.06 ± 2.06^b	8.44 ± 0.57^b	12.64 ± 0.57^b
F3	33.85 ± 1.77^b	7.99 ± 0.44^c	12.29 ± 0.46^b
RFB	38.92 ± 0.01^a	8.90 ± 0.02^a	15.91 ± 0.01^a
Malting time
M1	34.54 ± 2.43^b	7.71 ± 0.28^d	11.95 ± 0.52^d
M2	33.46 ± 0.88^c	8.28 ± 0.56^c	12.44 ± 0.63^c
M3	32.97 ± 1.63^c	8.62 ± 0.34^b	12.99 ± 0.74^b
RFB	38.92 ± 0.01^a	8.90 ± 0.02^a	15.91 ± 0.01^a

Values are means ± standard deviation and values in the same column with different superscript. Letters are significantly different from each other (P ≤ 0.05). FT = fermentation time (F1, F2 and F3 = 24, 36 and 48 hours, respectively. MT = malting time (M1, M2 and M3 = 24, 48 and 72 hours, respectively. RFB = raw flour biscuit.

Figure 1. (a–c) Photo of raw, fermented and malted grain biscuits, respectively.

Data availability statement

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