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Journal of Food Technology
Year: 2005  |  Volume: 3  |  Issue: 3  |  Page No.: 397 - 403

Antinutritional Factors Content and Minerals Availability of Pearl Millet (Pennisetum glaucum) as Influenced by Domestic Processing Methods and Cultivar

Samia M. Abdelrahman, Hagir B. ELmaki, Wisal H. Idris, Elfadil E. Babiker and Abdullahi H. EL Tinay    

Abstract: In this study four pearl millet cultivars Ashana, Dahabaya, Dembi, GB-87-35, were investigated. Results showed that pearl millet contained 1.6-2.3% ash and 11.4-13.0% protein. Pearl millet cultivars were very rich in major mineral specially P. Trace minerals were also high for all cultivars specially Fe content. HC1-extractability of minerals (as an index of their bioavailability) varied between the cultivars and type of mineral as well as antnutritional factors contents. Phytic acid content ranged from 969.3 to 1101.0 mg/100 g and polyphenol ranged from 306.7 to 669.4 mg/100 g. Cooking was found to reduce antinutritional factors contents and caused a slight increase in mineral content while bioavailability was significantly (p#0.01) improved for all minerals investigated. Germination for 2, 4 and 6-days significantly (p#0.01) decreased major and trace (except Cu and Co) minerals contents. Bioavailability of all minerals was significantly (p#0.01) improved throughout the germination time.

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