Evaluation of anti-nutritional factor reduction techniques for pearl millet improved utilization system in Amhara region


Ayalew Demissew , Ayenew Meresa ,

Download Full PDF Pages: 30-38 | Views: 590 | Downloads: 194 | DOI: 10.5281/zenodo.2574493

Volume 1 - August 2017 (08)


Pearl millet is small grained cereal which becomes a staple food product in Asia and Africa but it is newly introduced to Ethiopia. It provides basically carbohydrate and protein but it is also good sources of minerals. But the presence of tannin and phytate reduce the bioavailability, digestibility and absorption of these nutrients by the body. Anti-nutritional factors exist naturally or may be produced during processing. In these study different anti-nutritional factor reduction techniques (decortication, malting and blanching) were evaluated and reduce tannin and phytate significantly (p< 0.05). 


Blanching, decortication, malting, pearl millet


  1.  Hulse,J.H.,E.M. Laing and O.E Pearson, Sorghum and millets, their composition and nutritive value. New York: Academic press, 1980.
  2. FAO, Sorghum and millet in human nutrition. FAO food and nutrition series, No. 27, Rome, 1995.
  3. Reed, J. D., Sorghum and Millet as Forage Crops in the Semi-arid Tropics, 1992.
  4. AOAC, Official methods of analysis 14th edn. Association of Agricultural Chemists, Washington Dc., 1984.
  5. Southgate, D.A.T., Bailey,B.,Collinson,E., and Walker,A.F., A guide to calculating intakes of dietary fiber, J.Hum.Nutr,30,1976,303.
  6. Price ML, Vanscoyoc S, Butler LG., Critical evaluation of Vanillin reaction as an assay for tannin in sorghum grain. Journal of Agriculture and Food Chemistry, 26, 1978, 1214-1218.
  7. Wheeler, E. L., and Ferrell, R. E., A method for phytic acid determination in wheat and wheat fractions. Cereal Chem. 48, 1971, 312- 320.
  8. Elyas, S. H. A.; El Tinay, A. H.; Yosif, N. E. and Elsheikh, E. A. E., Effect of fermentation on nutritive value and in vitro protein digestibility of pearl millet. J. Food Chem. 78, 2002, 75 – 79.
  9. Elhage, M. E., El Tinay, A.H.; Yousif, N.E., Effect of fermentation and dehuling on starch, total polyphenols, phytic acid content and in vitro protein digestibility of pearl millet. J. Food Chem. 77, 2002, 193– 196.
  10. Abdallah, A. A., ElTinay, A.H., Mohamed,B. E. and Abdalla, A. H.,  Proximate composition, starch, phytate and mineral contents of 10 pearl millet genotypes. J. Food chem. 63 (2), 1998, 243.
  11. Subramanian, V., Jambunath, R. and Rainaih, C. D.,  Physical and chemical characteristics of pearl millet grains and their relation to Roti quality. J. Food Sci. 51, 1986, 1005 – 1008.
  12. Eltinay, A.H., Abedelrahaman, S.M., Elmaki, H. B., Babiker, E. E, Proximate composition, antinutritional factors and mineral factors and mineral content and availability of selected legumes and cereals grown in Sudan. Journal of Food Technology. 3 (4), 2005, 511 –515.
  13. Abdelrahaman, S. M. ; ElMaki, H. B.; Babiker, E. E. and El Tinay, A. H., Effect of Malt   Pretreatment Followed by Fermentation on Antinutritional Factors and HCl-Extractability of Minerals of Pearl Millet Cultivars. Journal of Food Technology. 3 (4), 2005, 529-534
  14. Bishnoi, S., Khetrpaul, N. and Yadav, R. K.,  Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pissm sativum). Plant Foods Hum. Nutrition 45, 1994, 381 – 38
  15. Sharma, A. and Sehgal, S., Effect of processing and cooking on the antinutritional factors of faba bean (Vicia faba). Food chem. 43, 1992, 383-38.
  16. Alonos, R., Aguirre, A. and Marzo, F., Effect of extrusion and raditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chem., 68, 2000, 159-165.
  17. Kataria, A., Chauhan, B.M. and Punia, D.,  Anti-nutrient and protein digestibility (in vitro) of mung bean as affected by domestic processing and cooking. J. Food Chem. 32, 1989,  9 – 17-246.
  18. Dhankher, N. and Chauhan, B.M.,  Effect of fermentation on HCIextractability of minerals in rabadi – an indigenous fermented food of India. J. Sci. Food Agric 49, 1989,467 – 472.
  19. Ahmed, M. A. A., Effect of fermentation and ehulling on nutritive value and in vitro protein digestibility of pearl millet. M.Sc. thesis, Faculty of Agriculture, University of Khartoum, Sudan, 1999.
  20. Abdelrahman, S. M., Effect of Malt Pretreatment and Fermentation on Anti-Nutritional Factors and Mineral Bioavailability of Pearl Millet. (Pennisetum glaucum L.) Ph.D. thesis, Faculty of Agriculture, University of Khartoum, Sudan, 2004.

Cite this Article: