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Short Report
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| Effect of sprouting on nutritional value of Panicium miliaceum (proso millet) | ||||||
| Frank N. I. Morah1, Usenobong P. Etukudo2 | ||||||
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1PhD, Professor of Natural Products Chemistry, Chemistry Department, University of Calabar, PMB 1115, Calabar, Cross River State, Nigeria
2BSc, Scholar, Chemistry Department, University of Calabar, PMB 1115, Calabar, Cross River State, Nigeria | ||||||
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| How to cite this article |
| Morah FNI, Etukudo UP. Effect of sprouting on nutritional value of Panicium miliaceum (proso millet). Edorium J Nutr Diet 2017;4:1–4. |
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ABSTRACT
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Aims: To determine the effect of sprouting time on the nutritional value of proso millet. Methods: The millet was sprouted for 96 h. The millet at zero hour was oven dried and powdered to get the proso millet flour. The flour was analyzed for crude protein, crude fat, ash, fiber and available carbohydrate content. It was also analyzed for phytic acid, hydrogen cyanide, soluble oxalate and total oxalate. The entire procedure was repeated after 24 h, 48 h, 72 h and 96 h. Results: The present study shows that there is a decrease in fat and available carbohydrate with increase in sprouting time while ash, crude fiber and protein content increased. There was also decrease in the level of cyanide, phytic acid and oxalates with sprouting. With lowering in the level of phytate and oxalate during sprouting, protein and mineral elements become more biologically available. Decrease in cyanide level during sprouting also made the sprouted proso millet safer for human consumption. Conclusion: Sprouting improves the nutritional value of proso millet and makes it safer for human consumption. It also reduces its caloric value. | |
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Keywords:
Anti-nutritional factors, Panicium miliaceum, Proso millet, Proximate nutritional value
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Author Contributions:
Frank N. I. Morah – Substantial contribution to the conception and design, Acquisition of data, Analysis and interpretation of data, Drafting of article, Revising it critically for important intellectual content, Final approval of version to be published Usenobong P. Etukudo – Acquisition of data, Analysis and interpretation of data, Revising the article critically for important intellectual content, Final approval of the version to be published |
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Guarantor of submission
The corresponding author is the guarantor of submission. |
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Source of support
None |
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Conflict of interest
Authors declare no conflict of interest. |
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Copyright
© 2017 Frank N. I. Morah et al. This article is distributed under the terms of Creative Commons Attribution License which permits unrestricted use, distribution and reproduction in any medium provided the original author(s) and original publisher are properly credited. Please see the copyright policy on the journal website for more information. |
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