Effects of Malting and Roasting of Millet and Sorghum on Protein Digestibility, Mineral Availability, Soluble Sugar Composition and Consumer Acceptability of Dakuwa
Journal Title: Indian Journal of Nutrition - Year 2015, Vol 2, Issue 1
Abstract
The effects of germination and roasting of pearl millet and sorghum on the hydrochloric acid extractability of minerals, in vitro protein digestibility and acceptability of “dakuwa” (a cereal - groundnut based snack food) was investigated. Results show that there was a significant increase (p < 0.01) in the extractability of calcium, phosphorous and iron from malted millet and sorghum dakuwa. Germination of pearl millet and sorghum increased calcium extractability of dakuwa samples from 31.51 to 63.45 %, while iron and phosphorus extractabilities increased from 15.48 to 43.20 % and 39.02 to 62.23 % respectively. The apparent protein digestibility of the dakuwa samples produced from malted millet and sorghum grains was significantly (p < 0.01) higher than that from the un-germinated grains. The germination of sorghum and millet prior to dakuwa production also significantly (p < 0.01) increased the soluble sugars contents (maltose, sucrose, glucose and fructose) of the final products. Sensory evaluation of the dakuwa samples revealed that malted and un-malted samples were all acceptable to consumers, although sorghum based dakuwa was rated slightly higher than the millet based ones. No sample was rated as poor.
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I Nkama
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