Abstract
Pearl millet is the staple for economically poorer section of the world’s population and improving its mineral bioaccessibility is one of the important approaches to promote its utilization. In the absence of any data on the bioaccessible mineral content from commercially available millet, two varieties namely Kalukombu (native) and Maharastra Rabi Bajra (hybrid) were germinated and its effect on the bioaccessible iron and calcium content was explored using an in-vitro method which simulates gastrointestinal digestion. The millet was germinated for 72 h to facilitate maximum mineral extraction. The bioaccessibility of iron and calcium was considerably enhanced upon sprouting. This higher bioaccessibility could be attributed to decrease in antinutritional factors like phytate and oxalate as a result of germination. Changes in mineral and antinutrient content during sprouting led to significant variations in the antinutrient/mineral molar ratios which had a positive impact on the bioaccessible mineral content. Use of tap water for soaking prior to germination revealed contamination of the millet with iron. Contaminant iron in Kalukombu variety appeared to be less accessible; while the same was potentially bioaccessible in Maharashtra Rabi Bajra variety. Hence bioaccessibility of iron depends on the form in which it is present. The actual bioaccessibility of contaminated iron needs to be further investigated.
Similar content being viewed by others
References
Abdalla AA, El Tinay AH, Mohamed BE, Abdalla AH (1998) Proximate composition, starch, phytate and mineral contents of 10 pearl millet genotypes. Food Chem 63(2):243–246
Alka S, Kapoor AC (1997) Effect of processing on the nutritional quality of pearl millet. J Food Sci Technol 34(1):50–55
Anon (2010) All India coordinated pearl millet improvement project annual report 2009–2010
Anu Sehgal S, Kwatra A (2006) Nutritional evaluation of pearl millet based sponge cake. J of Food Sci Technol 43(3):312–313
AOAC (2005) Official methods of analysis, 18th edn. Association of Official Analytical Chemists, Washington, DC
Archana SS, Sehgal S, Kawatra A (1998) Reduction of polyphenols and phytic acid content of pearl millet grains by malting and blanching. Plant Foods Hum Nutr 53:93–98
Arora P, Sehgal S, Kawatra A (2003) Content and HCl-extractability of minerals as affected by acid treatment of pearl millet. Food Chem 80(1):141–144
Badau MH, Nkama I, Jideani IA (2005) Phytic acid content and hydrochloric acid extractability of minerals in pearl millet as affected by germination time and cultivar. Food Chem 92:425–435
Baker CJL (1952) The determination of oxalates in fresh plant materials. Analyst 77:340–344
Davis NT (1979) Antinutritional factors effecting mineral utilization. Proc Nutr Soc 38:121–127
FAO/WHO (1995) Codex alimentarius: cereals, pulses, legumes and derived products and vegetable proteins. Codex Alimentarius Commission, vol. 7, Food and Agriculture Organization of the United Nations, Rome, 27–29
Fasasi Olufunmilayo Sade (2009) Proximate, antinutritional factors and functional properties of processed pearl millet (Pennisetum glaucum). J Food Technol 7(3):92–97
GOI (2008) Agricultural statistics at a glance. Department of Agriculture and Cooperation Ministry of Agriculture, Government of India, New Delhi
Guansheng M, Jin Y, Piao J, Kok F, Guusje B, Jacobsen E (2005) Phytate, calcium, iron and zinc contents and their molar ratios in foods commonly consumed in China. J Agric Food Chem 53:10285–10290
Gupta C, Sehgal S (1991) Development, acceptability and nutritional value of weaning mixtures. Plant foods Hum Nutr 41:107–116
Hallberg L, Brune M, Rossander L (1989) Iron absorbtion in man: ascorbic acid and dose-dependent inhibition by phytate. Am J Clin Nutr 49:140–144
ICRISAT and FAO (1996) The world sorghum and mille economics. International crops research institute for the semi-arid tropics, Patancheru, India. Food and Agriculture Organisation of the United Nations, Rome, pp 31–53
Isabelle L, Besancon P, Caporicco B, Lullien-Pellerin V, Treche S (2005) Iron and zinc in vitro availability in pearl millet flours (Pennisetum glaucum) with varying phytate, tannin and fibre contents. J Agric Food Chem 53:3240–3247
Lestienne I, Besancon P, Caporiccio B, Lullien-Pellerin V, Treche S (2005) Iron and zinc in vitro availability in pearl millet flours (Pennisetum glaucum) with varying phytate, tannin, and fibre contents. J Agric Food Chem 53(8):3240–3247
Luten J, Crews H, Flynn A, Van Dael P, Kastenmayer P, Hurrell R, Deelstra H, Shen L-H, Fairweather-Tait S, Hickson K, Farré R, Schlemmer U, Frohlich W (1996) Interlaboratory trial on the determination of the in vitro iron dialysability from food. J Sci Food Agric 72(4):415–424
Malik M, Singh U, Dahiya S (2002) Nutrient composition of pearl millet as influenced by genotypes and cooking methods. J Food Sci Technol 39(5):463–468
Matilda A, Nilsen R, Lie O, Lied E (1993) Effect of processing (sprouting and/or fermentation) on sorghum and maize. I: proximate composition, minerals and fatty acids. Food Chem 46:351–353
Morris ER, Ellis R (1985) Bioavailability of dietary calcium-effect of phytate on adult men consuming non vegetarian diets. In: Kies C (ed) ACS Symposium Series 275: Nutritional Bioavailability of Calcium. American Chemical Society, Washington DC, p 63
Pawar VD, Machewad GM (2006) Changes in availability of iron in barely during malting. J Food Sci Technol 43(1):28–29
Pawar VD, Parlikar GS (1990) Reducing polyphenols and phytate and improving the protein quality of pearl millet by Dehulling and soaking. J Food Sci Technol 27(3):140–143
Raghuramulu N, Nair M and Kalyansundaram S (1983) A manual for laboratory techniques, Jami-Osmania, Hyderabad, India; National Institute of Nutrition, Indian Council for Medical Research
Ravindran G (1991) Studies on millets: proximate composition, mineral composition and phytate and oxalate contents. Food Chem 39:99–107
Ruth H, Hesse A (2002) Comparison of extraction methods for the determination of soluble and total oxalate in food by HPLC-enzyme-reactor. Food Chem 78:511–521
Sushma D, Yadav BK, Tarafdar JC (2008) Phytate phosphorus and mineral changes during soaking, boiling and germination of legumes and pearl millet. J Food Sci Technol 45(4):344–348
Taylor JRN (2004) Millet: pearl in encyclopaedia in grain science, Vol 2, Ed. by Wrigley C, Corke H and Walker CE, Elsevier, London, pp. 253–261
Thompson DB, Erdman JW (1982) Phytic acid determination in soybeans. J Food Sci 47:513–517
Wang N, Lewis MJ, Brennann JG, Westby A (1997) Effect of processing methods on nutrients and antinutritional factors in cowpea. Food Chem 58:59–68
Zimmermann MB, Hurrell RF (2007) Nutritional iron deficiency. Lancet 370:511–520
Acknowledgement
The first author expresses sincere thanks to CSIR-New Delhi for the award of Senior Research Fellowship
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Suma, P.F., Urooj, A. Influence of germination on bioaccessible iron and calcium in pearl millet (Pennisetum typhoideum). J Food Sci Technol 51, 976–981 (2014). https://doi.org/10.1007/s13197-011-0585-8
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-011-0585-8