Effect of diverse fermentation treatments on nutritional composition, bioactive components, and anti-nutritional factors of finger millet (Eleusine coracana L.)

Sumaira Jan; Krishan Kumar; Ajar Nath Yadav; Naseer Ahmed; Priyanka Thakur; Divya Chauhan; Qurat-Ul-Eain Hyder Rizvi; Harcharan Singh Dhaliwal

doi:10.7324/JABB.2022.10s107

Abstract References Article Metrics Similar Articles Request Permission Related Search Citation Alert By Google Scholar Comment On This Article

Abstract

The finger millet (Eleusine coracana L.) flour was subjected to lactic acid fermentation using two strains of Lactobacillus, that is, with Lactobacillus brevis (BF) and Lactobacillus plantarum (PF), with yeast (Saccharomyces cerevisiae L.) (YF), and with yeast + ammonium sulfate used as fermentation activator (YAF) and combined treatment of yeast and L. brevis (CF) at an interval of 12, 24, and 36 h. The samples after drying were evaluated for their nutritional, anti-nutritional, minerals, and bioactive components. The total phenolic contents enhanced significantly (P ≤ 0.05) during all fermentation treatments but the highest values were observed after PF treatment. Similarly, there was a significant (P ≤ 0.05) enhancement in the antioxidant activity during all fermentation treatments, and the highest activity was observed during YAF treatment. Fermentation significantly (P ≤ 0.05) enhanced the crude proteins content but decreased the crude fiber and fat contents. A significant (P ≤ 0.05) increase in mineral content such as Cu, Fe, Mn, and Zn was observed after all fermentation treatments. Anti-nutrients such as phytic acid and tannins were reduced significantly (P ≤ 0.05) and the greatest reductions were observed during treatment with L. brevis (BF). Similarly, the tannin contents get reduced significantly (P ≤ 0.05) during all fermentation treatments. The present study, therefore, shows that fermentation could be the most effective method for improving the nutritional and bioactive components, as well as the antioxidant capacity of finger millet flour with a significant reduction in anti-nutritional components.

Keyword: Anti-nutrients Antioxidant activity Bioactive compounds Fermentation Lactobacillus brevis Lactobacillus plantarum

Citation:

Jan S, Kumar K, Yadav AN, Ahmed N, Thakur P, Chauhan D, Rizvi QH, Dhaliwal HS. Effect of diverse fermentation treatments on nutritional composition, bioactive components, and anti-nutritional factors of finger millet (Eleusine coracana L.). J App Biol Biotech. 2022;10(2):46-52. DOI: 10.7324/JABB.2022.10s107

Copyright: Author(s). This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

HTML Full Text

Reference

1. Gopalan C, Ramshashtri B, Balasubramanian S. In: Narasinga Rao BS, Deosthale YG, Pant KC, editors. Nutritive value of Indian Foods. Hyderabad, NIN; 1999. p. 156.
2. Vidyavati H, Begum J, Vijayakumari J, Gokavi S, Begum S. Utilization of finger millet in the preparation of papad. J Food Sci Technol 2004;41:379-82.
3. Antony U, Sripriya G, Chandra T. Effect of fermentation on the primary nutrients in finger millet (Eleusine coracana). J Agric Food Chem 1996;44:2616-8. https://doi.org/10.1021/jf950787q
4. Chandra D, Chandra S, Sharma A. Review of finger millet (Eleusine coracana (L.) Gaertn): A power house of health benefiting nutrients. Food Sci Hum Wellness 2016;5:149-55. https://doi.org/10.1016/j.fshw.2016.05.004
5. Erasmus AJ, Yusha'u M, Olugbenga OO. Processing effects on physicochemical and proximate composition of finger millet (Eleusine coracana L.). Greener. J Biol Sci 2018;8:14-20.
6. Rathore T, Singh R, Kamble DB, Upadhyay A, Thangalakshmi S. Review on finger millet: Processing and value addition. Pharm Innov 2019;8:283-91.
7. El Sheikha AF, Hu DM. Molecular techniques reveal more secrets of fermented foods. Crit Rev Food Sci Nutr 2020;60:11-32. https://doi.org/10.1080/10408398.2018.1506906
8. Inyang C, Zakari U. Effect of germination and fermentation of pearl millet on proximate, chemical and sensory properties of instant "Fura"-a Nigerian cereal food. Pak J Nutr 2008;7:9-12. https://doi.org/10.3923/pjn.2008.9.12
9. Chaves-López C, Rossi C, Maggio F, Paparella A, Serio A. Changes occurring in spontaneous maize fermentation: An overview. Ferment 2020;6:36. https://doi.org/10.3390/fermentation6010036
10. Xiang H, Sun-Waterhouse D, Waterhouse GI, Cui C, Ruan Z. Fermentation-enabled wellness foods: A fresh perspective. Food Sci Hum Wellness 2019;8:203-43. https://doi.org/10.1016/j.fshw.2019.08.003
11. Popova A, Mihaylova D. Antinutrients in plant-based foods: A review. Open Biotechnol J 2019;13:68-76. https://doi.org/10.2174/1874070701913010068
12. Abioye V, Ogunlakin G, Taiwo G. Effect of germination on anti-oxidant activity, total phenols, flavonoids and anti-nutritional content of finger millet flour. J Food Process Technol 2018;9:719.
13. Gupta RK, Gangoliya SS, Singh NK. Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. J Food Sci Technol 2015;52:676-84. https://doi.org/10.1007/s13197-013-0978-y
14. AOAC. Official Methods of Analysis. Washington, DC: AOAC; 1990. p. 684.
15. Ranganna S. Handbook of Analysis and Quality Control for Fruit and Vegetable Products. New York: Tata McGraw-Hill Education; 1986.
16. World Health Organization. Energy and Protein Requirements. WHO Technical Report Series No 522 and FAO Nutrition Meeting Report Series No 52. Geneva: World Health Organization; 1973.
17. Bouaziz M, Fki I, Jemai H, Ayadi M, Sayadi S. Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves. Food Chem 2008;108:253-62. https://doi.org/10.1016/j.foodchem.2007.10.074
18. Saxena V, Mishra G, Saxena A, Vishwakarma K. A comparative study on quantitative estimation of tannins in Terminalia chebula, Terminalia belerica, Terminalia arjuna and Saraca indica using spectrophotometer. Asian J Pharm Clin Res 2013;6:148-9.
19. Gao Y, Shang C, Maroof MS, Biyashev R, Grabau E, Kwanyuen P, Burton J, Buss G. A modified colorimetric method for phytic acid analysis in soybean. Crop Sci 2007;47:1797-803. https://doi.org/10.2135/cropsci2007.03.0122
20. Ainsworth EA, Gillespie KM. Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin-Ciocalteu reagent. Nat Prot 2007;2:875-7. https://doi.org/10.1038/nprot.2007.102
21. Khetarpaul N, Chauhan B. Effect of fermentation by pure cultures of yeasts and lactobacilli on the available carbohydrate content of pearl millet. Food Chem 1990;36:287-93. https://doi.org/10.1016/0308-8146(90)90068-F
22. Gupta S, Cox S, Abu-Ghannam N. Process optimization for the development of a functional beverage based on lactic acid fermentation of oats. Biochem Eng J 2010;52:199-204. https://doi.org/10.1016/j.bej.2010.08.008
23. Patil SS. Effect of soaking and germination on anti-nutritional factors of garden cress, wheat and finger millet. Int J Pure Appl Biosci 2018;6:1076-81. https://doi.org/10.18782/2320-7051.7006
24. Hamad AM, Fields ML. Evaluation of the protein quality and available lysine of germinated and fermented cereals. J Food Sci 1979;44:456-9. https://doi.org/10.1111/j.1365-2621.1979.tb03811.x
25. Adegbehingbe KT. Fermented sprouted and unsprouted maize for ogi production. Int J Adv Res 2013;1:428-34.
26. El-Beltagi HS, Mohamed AA, Mekki BE-DB. Differences in some constituents, enzymes activity and electrophoretic characterization of different rapeseed (Brassica napus L.) cultivars. Analele Univ Oradea Fasc Biol 2011;18:39-46.
27. Ojokoh A, Bello B. Effect of fermentation on nutrient and anti-nutrient composition of millet (Pennisetum glaucum) and soyabean (Glycine max) blend flours. J Life Sci 2014;8:668-75.
28. Osman MA. Effect of traditional fermentation process on the nutrient and antinutrient contents of pearl millet during preparation of Lohoh. J Saudi Soc Agric Sci 2011;10:1-6. https://doi.org/10.1016/j.jssas.2010.06.001
29. Adams M. Topical aspects of fermented foods. Trends Food Sci Technol 1990;1:140-4. https://doi.org/10.1016/0924-2244(90)90111-B
30. Makokha AO, Oniang'o RK, Njoroge SM, Kamar OK. Effect of traditional fermentation and malting on phytic acid and mineral availability from sorghum (Sorghum bicolor) and finger millet (Eleusine coracana) grain varieties grown in Kenya. Food Nutr Bull 2002;23 3 Suppl 1:241-5. https://doi.org/10.1177/15648265020233S147
31. Chinenye OE, Ayodeji OA, Baba AJ. Effect of fermentation (natural and starter) on the physicochemical, anti-nutritional and proximate composition of pearl millet used for flour production. Am J Biosci Bioeng 2017;5:12-6. https://doi.org/10.11648/j.bio.20170501.13
32. Ojokoh A, Fayemi O, Ocloo F, Nwokolo F. Effect of fermentation on proximate composition, physicochemical and microbial characteristics of pearl millet (Pennisetum glaucum (L.) R. Br.) and Acha (Digitaria exilis (Kippist) Stapf) flour blends. J Agric Biotechnol Sustain Dev 2015;7:1-8. https://doi.org/10.5897/JABSD2014.0236
33. Uwaegbute A, Iroegbu C, Eke O. Chemical and sensory evaluation of germinated cowpeas (Vigna unguiculata) and their products. Food Chem 2000;68:141-6. https://doi.org/10.1016/S0308-8146(99)00134-X
34. Sade FO. Proximate, antinutritional factors and functional properties of processed pearl millet (Pennisetum glaucum). J Food Technol 2009;7:92-7.
35. Raimbault M. General and microbiological aspects of solid substrate fermentation. J Biotechnol 1998;1:26-7. https://doi.org/10.2225/vol1-issue3-fulltext-9
36. Ojokoh A, Daramola M, Oluoti O. Effect of fermentation on nutrient and anti-nutrient composition of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) blend flours. Afr J Agric Res 2013;8:3566-70. https://doi.org/10.5897/AJAR12.1944
37. Mutshinyani M, Mashau ME, Jideani AI. Bioactive compounds, antioxidant activity and consumer acceptability of porridges of finger millet (Eleusine coracana) flours: effects of spontaneous fermentation. Int J Food Prop 2020;23:1692-710. https://doi.org/10.1080/10942912.2020.1825485
38. Reddy V, Rao K, Reddy T, Kishor P. Finger millet. In: Compendium of Transgenic Crop Plants. Hoboken, New Jersey: Wiley; 2009. p. 191-8. https://doi.org/10.1002/9781405181099.k0108
39. Othman NB, Roblain D, Chammen N, Thonart P, Hamdi M. Antioxidant phenolic compounds loss during the fermentation of Chétoui olives. Food Chem 2009;116:662-9. https://doi.org/10.1016/j.foodchem.2009.02.084
40. Hubert J, Berger M, Nepveu F, Paul F, Daydé J. Effects of fermentation on the phytochemical composition and antioxidant properties of soy germ. Food Chem 2008;109:709-21. https://doi.org/10.1016/j.foodchem.2007.12.081
41. ?or?evi? TM, Šiler-Marinkovi? SS, Dimitrijevi?-Brankovi? SI. Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. Food Chem 2010;119:957-63. https://doi.org/10.1016/j.foodchem.2009.07.049
42. Moore J, Cheng Z, Hao J, Guo G, Liu JG, Lin C, et al. Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran. J Agric Food Chem 2007;55:10173-82. https://doi.org/10.1021/jf071590o
43. Fardiaz D, Markakis P. Degradation of phytic acid in oncom (fermented peanut press cake). J Food Sci 1981;46:523-5. https://doi.org/10.1111/j.1365-2621.1981.tb04901.x
44. Obizoba IC, Atii J. Effect of soaking, sprouting, fermentation and cooking on nutrient composition and some anti-nutritional factors of sorghum (Guinesia) seeds. Plant Foods Hum Nutr 1991;41:203-12. https://doi.org/10.1007/BF02196388

Article Metrics

60 Views 144 Downloads 204 Total

Year

Month

Related Search

By author names

Jan S [PubMed] [Google Scholar ]

Kumar K [PubMed] [Google Scholar ]

Yadav A N [PubMed] [Google Scholar ]

Ahmed N [PubMed] [Google Scholar ]

Thakur P [PubMed] [Google Scholar ]

Chauhan D [PubMed] [Google Scholar ]

Rizvi Q H [PubMed] [Google Scholar ]

Dhaliwal H S [PubMed] [Google Scholar ]

By article title

1. Gopalan C, Ramshashtri B, Balasubramanian S. In: Narasinga Rao BS, Deosthale YG, Pant KC, editors. Nutritive value of Indian Foods. Hyderabad, NIN; 1999. p. 156.

2. Vidyavati H, Begum J, Vijayakumari J, Gokavi S, Begum S. Utilization of finger millet in the preparation of papad. J Food Sci Technol 2004;41:379-82.

3. Antony U, Sripriya G, Chandra T. Effect of fermentation on the primary nutrients in finger millet (Eleusine coracana). J Agric Food Chem 1996;44:2616-8. https://doi.org/10.1021/jf950787q

4. Chandra D, Chandra S, Sharma A. Review of finger millet (Eleusine coracana (L.) Gaertn): A power house of health benefiting nutrients. Food Sci Hum Wellness 2016;5:149-55. https://doi.org/10.1016/j.fshw.2016.05.004

5. Erasmus AJ, Yusha'u M, Olugbenga OO. Processing effects on physicochemical and proximate composition of finger millet (Eleusine coracana L.). Greener. J Biol Sci 2018;8:14-20.

6. Rathore T, Singh R, Kamble DB, Upadhyay A, Thangalakshmi S. Review on finger millet: Processing and value addition. Pharm Innov 2019;8:283-91.

7. El Sheikha AF, Hu DM. Molecular techniques reveal more secrets of fermented foods. Crit Rev Food Sci Nutr 2020;60:11-32. https://doi.org/10.1080/10408398.2018.1506906

8. Inyang C, Zakari U. Effect of germination and fermentation of pearl millet on proximate, chemical and sensory properties of instant "Fura"-a Nigerian cereal food. Pak J Nutr 2008;7:9-12. https://doi.org/10.3923/pjn.2008.9.12

9. Chaves-López C, Rossi C, Maggio F, Paparella A, Serio A. Changes occurring in spontaneous maize fermentation: An overview. Ferment 2020;6:36. https://doi.org/10.3390/fermentation6010036

10. Xiang H, Sun-Waterhouse D, Waterhouse GI, Cui C, Ruan Z. Fermentation-enabled wellness foods: A fresh perspective. Food Sci Hum Wellness 2019;8:203-43. https://doi.org/10.1016/j.fshw.2019.08.003

11. Popova A, Mihaylova D. Antinutrients in plant-based foods: A review. Open Biotechnol J 2019;13:68-76. https://doi.org/10.2174/1874070701913010068

12. Abioye V, Ogunlakin G, Taiwo G. Effect of germination on anti-oxidant activity, total phenols, flavonoids and anti-nutritional content of finger millet flour. J Food Process Technol 2018;9:719.

13. Gupta RK, Gangoliya SS, Singh NK. Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. J Food Sci Technol 2015;52:676-84. https://doi.org/10.1007/s13197-013-0978-y

14. AOAC. Official Methods of Analysis. Washington, DC: AOAC; 1990. p. 684.

15. Ranganna S. Handbook of Analysis and Quality Control for Fruit and Vegetable Products. New York: Tata McGraw-Hill Education; 1986.

16. World Health Organization. Energy and Protein Requirements. WHO Technical Report Series No 522 and FAO Nutrition Meeting Report Series No 52. Geneva: World Health Organization; 1973.

17. Bouaziz M, Fki I, Jemai H, Ayadi M, Sayadi S. Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves. Food Chem 2008;108:253-62. https://doi.org/10.1016/j.foodchem.2007.10.074

18. Saxena V, Mishra G, Saxena A, Vishwakarma K. A comparative study on quantitative estimation of tannins in Terminalia chebula, Terminalia belerica, Terminalia arjuna and Saraca indica using spectrophotometer. Asian J Pharm Clin Res 2013;6:148-9.

19. Gao Y, Shang C, Maroof MS, Biyashev R, Grabau E, Kwanyuen P, Burton J, Buss G. A modified colorimetric method for phytic acid analysis in soybean. Crop Sci 2007;47:1797-803. https://doi.org/10.2135/cropsci2007.03.0122

20. Ainsworth EA, Gillespie KM. Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin-Ciocalteu reagent. Nat Prot 2007;2:875-7. https://doi.org/10.1038/nprot.2007.102

21. Khetarpaul N, Chauhan B. Effect of fermentation by pure cultures of yeasts and lactobacilli on the available carbohydrate content of pearl millet. Food Chem 1990;36:287-93. https://doi.org/10.1016/0308-8146(90)90068-F

22. Gupta S, Cox S, Abu-Ghannam N. Process optimization for the development of a functional beverage based on lactic acid fermentation of oats. Biochem Eng J 2010;52:199-204. https://doi.org/10.1016/j.bej.2010.08.008

23. Patil SS. Effect of soaking and germination on anti-nutritional factors of garden cress, wheat and finger millet. Int J Pure Appl Biosci 2018;6:1076-81. https://doi.org/10.18782/2320-7051.7006

24. Hamad AM, Fields ML. Evaluation of the protein quality and available lysine of germinated and fermented cereals. J Food Sci 1979;44:456-9. https://doi.org/10.1111/j.1365-2621.1979.tb03811.x

25. Adegbehingbe KT. Fermented sprouted and unsprouted maize for ogi production. Int J Adv Res 2013;1:428-34.

26. El-Beltagi HS, Mohamed AA, Mekki BE-DB. Differences in some constituents, enzymes activity and electrophoretic characterization of different rapeseed (Brassica napus L.) cultivars. Analele Univ Oradea Fasc Biol 2011;18:39-46.

27. Ojokoh A, Bello B. Effect of fermentation on nutrient and anti-nutrient composition of millet (Pennisetum glaucum) and soyabean (Glycine max) blend flours. J Life Sci 2014;8:668-75.

28. Osman MA. Effect of traditional fermentation process on the nutrient and antinutrient contents of pearl millet during preparation of Lohoh. J Saudi Soc Agric Sci 2011;10:1-6. https://doi.org/10.1016/j.jssas.2010.06.001

29. Adams M. Topical aspects of fermented foods. Trends Food Sci Technol 1990;1:140-4. https://doi.org/10.1016/0924-2244(90)90111-B

30. Makokha AO, Oniang'o RK, Njoroge SM, Kamar OK. Effect of traditional fermentation and malting on phytic acid and mineral availability from sorghum (Sorghum bicolor) and finger millet (Eleusine coracana) grain varieties grown in Kenya. Food Nutr Bull 2002;23 3 Suppl 1:241-5. https://doi.org/10.1177/15648265020233S147

31. Chinenye OE, Ayodeji OA, Baba AJ. Effect of fermentation (natural and starter) on the physicochemical, anti-nutritional and proximate composition of pearl millet used for flour production. Am J Biosci Bioeng 2017;5:12-6. https://doi.org/10.11648/j.bio.20170501.13

32. Ojokoh A, Fayemi O, Ocloo F, Nwokolo F. Effect of fermentation on proximate composition, physicochemical and microbial characteristics of pearl millet (Pennisetum glaucum (L.) R. Br.) and Acha (Digitaria exilis (Kippist) Stapf) flour blends. J Agric Biotechnol Sustain Dev 2015;7:1-8. https://doi.org/10.5897/JABSD2014.0236

33. Uwaegbute A, Iroegbu C, Eke O. Chemical and sensory evaluation of germinated cowpeas (Vigna unguiculata) and their products. Food Chem 2000;68:141-6. https://doi.org/10.1016/S0308-8146(99)00134-X

34. Sade FO. Proximate, antinutritional factors and functional properties of processed pearl millet (Pennisetum glaucum). J Food Technol 2009;7:92-7.

35. Raimbault M. General and microbiological aspects of solid substrate fermentation. J Biotechnol 1998;1:26-7. https://doi.org/10.2225/vol1-issue3-fulltext-9

36. Ojokoh A, Daramola M, Oluoti O. Effect of fermentation on nutrient and anti-nutrient composition of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) blend flours. Afr J Agric Res 2013;8:3566-70. https://doi.org/10.5897/AJAR12.1944

37. Mutshinyani M, Mashau ME, Jideani AI. Bioactive compounds, antioxidant activity and consumer acceptability of porridges of finger millet (Eleusine coracana) flours: effects of spontaneous fermentation. Int J Food Prop 2020;23:1692-710. https://doi.org/10.1080/10942912.2020.1825485

38. Reddy V, Rao K, Reddy T, Kishor P. Finger millet. In: Compendium of Transgenic Crop Plants. Hoboken, New Jersey: Wiley; 2009. p. 191-8. https://doi.org/10.1002/9781405181099.k0108

39. Othman NB, Roblain D, Chammen N, Thonart P, Hamdi M. Antioxidant phenolic compounds loss during the fermentation of Chétoui olives. Food Chem 2009;116:662-9. https://doi.org/10.1016/j.foodchem.2009.02.084

40. Hubert J, Berger M, Nepveu F, Paul F, Daydé J. Effects of fermentation on the phytochemical composition and antioxidant properties of soy germ. Food Chem 2008;109:709-21. https://doi.org/10.1016/j.foodchem.2007.12.081

41. ?or?evi? TM, Šiler-Marinkovi? SS, Dimitrijevi?-Brankovi? SI. Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. Food Chem 2010;119:957-63. https://doi.org/10.1016/j.foodchem.2009.07.049

42. Moore J, Cheng Z, Hao J, Guo G, Liu JG, Lin C, et al. Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran. J Agric Food Chem 2007;55:10173-82. https://doi.org/10.1021/jf071590o

43. Fardiaz D, Markakis P. Degradation of phytic acid in oncom (fermented peanut press cake). J Food Sci 1981;46:523-5. https://doi.org/10.1111/j.1365-2621.1981.tb04901.x

44. Obizoba IC, Atii J. Effect of soaking, sprouting, fermentation and cooking on nutrient composition and some anti-nutritional factors of sorghum (Guinesia) seeds. Plant Foods Hum Nutr 1991;41:203-12. https://doi.org/10.1007/BF02196388