Supplementation and cooking of pearl millet: changes in anti-nutrients, and total minerals content and extractability

Abstract

Then the effect of cooking on anti-nutritional factors and minerals content and extractability of pearl millet flour supplemented with moringa or fenugreek seeds flour was investigated. The results revealed that supplementation with 5, 10, and 15% moringa or fenugreek seeds flour significantly (P ≤ 0.05) increased the phytic acid, total polyphenols, and total minerals. Whereas, tannin was slightly decreased after supplementation with moringa seeds flour, but supplementation with fenugreek seed flour had no effect. Cooking of both raw and supplemented flour decreased the anti-nutritional factors, and concurrently increased (P ≤ 0.05) the total minerals (Ca, Fe and P) of all flour types. The reduction in anti-nutritional factors of both raw and supplemented flour after cooking was concomitant with an increase in total minerals content and extractability. These findings demonstrated the beneficial effect of supplementing millet flour with moringa seed flour and/or fenugreek seed flour that could likely improve the nutritional quality of this important food for peoples in developing countries and hence overcome the malnutrition problems in these countries.