Overview
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- nutritional composition of eighteen varieties (N=18) of finger millet grown at the Kenya Agricultural and Livestock Research
- by 29.11,3.71 %,42.65 %, and 10.71 % on malting and by 24.67 %,8.86 %, 63.29 %, and 7.14 % on roasting IE3779FM
- variety respectively. Bioaccessibility of Cr3+ and K increased by 2.41 % and 3.5 % on malting, 2.82 % and 31.21 % on
- carbohydrates (81.5%), dietary fiber (18-20%), starch (65-75%), proteins extraction and digestion process. The above processing was carried out in
- (9.8%), fat (1-1.7%), and crude fiber (4.3%). This nutritional profile triplicates. The control was raw un germinated FM (18)
- product in the environment and are carcinogenic (9). The recommended FM grains were soaked in 5% W/V for 6 h and then roasted in a toaster
- daily allowance (RDA) for Cr3+ is 3.5 mg/kg/day (9). Therefore, FM could for 5 minutes at 120°C and 180°C. They were then cooled to room
- contribute 26.27 % to the recommended RDA. Studies have shown that temperature and ground by a coffee grinder. The flour was passed through
- weighed into a flask,25 mL of 2% HCl was added and allowed to stand
- 1.5 mL of 0.3% ammonium thiocyanate solution as the indicator.26.5 mL
- a light pink color which persisted for 15 seconds was reached. The containing 20% FBS (Fetal Bovine Serum), 100 units/mL penicillin, and
- following calculation. 37°C in an incubator with a 5% CO2 and 95 % air atmosphere maintained
- 10% phenolic solution was added in all the wells used. A 40 µL of 7.5 %
- 20 mL of 50 % Methanol in a 50 mL beaker, homogenized, and heated in
- with a double-layered Whatman No. 1 filter paper into a 100 mL mean ± SD using Min tab version 20.4. One-way ANOVA was performed
- thoroughly mixed. Then,20 mL of distilled water, 2.5 mL Folin –Denis done at a 95 % confidence level. The analyzed data was presented in
- measured using a microplate reader at a wavelength of 540 nm (26) The mean levels of selected minerals in finger varieties are presented in
- 2.4 In vitro Gastrointestinal Digestion (GID) Table 1. The levels of minerals in FM varieties were significantly
- The in vitro gastrointestinal digestion (GID) process followed the method highest levels of Cr3+ and K important for T2D. The levels ranged as
- outlined by Chandraseka and Shahidi (2011). The process involved three follows; Cr3+0.53±0.08 (Ikhulule) to 1.29±0.05 (IE3779), with a mean
- intestinal stage commenced by adding 7.5 mL of the simulated intestinal Potassium levels in FM ranged from 341.93 to 653.0 mg/100g(IE4115),
- fluid, increasing the pH to 6 -7, and introducing pancreatic fluid. The with a mean of 520.09 mg/100g, contributing approximately 14.86 times
- Mean values followed by the same small letter(s) within the same column do not differ significantly from one another (SNK-test, α=0.05), n is the
- Table 1: Mean levels of selected minerals in raw FM varieties (Mean ± SE) mg/100g DW
- The results, presented in Table 2 show mineral levels (mg/100gDW) in 10.8, Zn 51.54, Mg 284, Ca 469.27, P 216.23 and
- Mean values followed by the same small letter(s) within the same column do not differ significantly from one another (SNK-test, α=0.05), n is the
- Table 2: Mineral levels in raw, malted, and roasted FM varieties
- Tannins decreased by 29.41%, phytates 42.65 %. Phenols by 3.75 and
- oxalates by 10.71% while roasting at 120°C for 5 minutes the decrease
- was tannins by 24.9 %,28.04 % phenols by 8.82 % 7.26 %, Phytates by
- 63.29 %,47.5 %, and oxalates by 7.1,6.06% in FM respectively. Malting
- Mean values followed by the same small letter(s) within the same column do not differ significantly from one another (SNK-test, α=0.05), n is the
- Table 3: Antinutrient composition in raw and processed FM and OM (mg/100g)/DW
- OM are presented in Table 4. Results revealed that the percentage significant change in the percentage bioaccessibility of calcium and cr3+
- bioaccessibility of Cr in raw FM was 1404 %. This increased to 16.45
- % after malting for 60 hours and 16.86 % after roasting at 120°C for 5 increase in percentage bioaccessibility A study by Kalpana revealed that
- Mean values followed by the same small letter(s) within the same column do not differ significantly from one another (SNK-test, α=0.05), n is the
- Table 4: Percentage of bioaccessibility of minerals in raw, malted, and roasted finger millet.
- selected minerals (Cr3+, K, Fe, Zn, Mg, Ca, P) compared to the by 29.11,3.71 %,42.65 %, and 10.71 % on malting and by
- 24.67 %,8.86 %,63.29 %, and 7.14 % on roasting IE3779FM International Finger Millet Stakeholder Workshop, Projects
- iii. Bioaccessibility of Cr3+ and K increased by 2.41 % and 3.5 % Development: Crop Protection Programme, held 13-14
- on malting, 2.82 % and 31.21 % on roasting. September 2005 at Nairobi. International Crops Research
Methods (brief)
- Organization (KALRO) in Kisii County, Kenya to identify a variety with the highest levels of Cr3+ and K. The samples were
- obtained using a randomized complete block design. Mineral content (Cr³⁺, K, Fe, Zn, Mg, Ca, P) was determined via ICP-
- in vitro digestion using Caco-2 cells. The IE3779 FM and IE4115 FM varieties contained significantly higher levels (p<0.05)
- carbohydrates (81.5%), dietary fiber (18-20%), starch (65-75%), proteins extraction and digestion process. The above processing was carried out in
- coupled plasma-optical Emission spectroscopy (ICP-OES;9820 series).
- Processing methods like roasting and malting help reduce antinutrients selectively determining Cr6+ in samples by adopting a method described
- flavor of finger millet and extends its shelf life, while malting activates sample was weighed and placed in a 10 mL polypropylene tube; followed
- sick. extraction,1 mL of 1 M NH4NO3 solution was added, and the sample was
- concentration of Cr6+ in the sample was measured by ICP-OES (9820
- practical and widely used. In vitro, methods simulate digestion and
- the samples was determined to avoid any potential effect on Cr6+
- measurement by suspending aliquots of 10g of the sample in 100 mL of
- was assessed using a static-modified gastrointestinal digestion model 𝐶ℎ𝑟𝑜𝑚𝑖𝑢𝑚 ( )(𝐼𝐼𝐼) 𝑖𝑜𝑛𝑠
- The IE3779 finger millet variety samples were obtained from KALRO 2.3.1 Phytates content
- Phytic acid was determined as described (23). The sample (0.5g) was
- sprouting to occur. Samples were withdrawn from the germination bed
- pulverized sample (1.00 g) was weighed in a 100 mL conical flask. An
- followed by filtering using Whatman No. 1 filter paper. The sample Caco2 cells were obtained from RIKEN BioResource Research Center.
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