Effects of Processing on Nutritional and Sensory Quality of Pearl Millet Flour.

Abstract

Malnutrition is a common occurrence in the arid and semi-arid lands (ASALs) of Kenya. Well-formulated complementary foods in the market are not affordable by mothers living in these resource-poor communities. Therefore nutrition efforts should be geared towards achieving affordable and nutritious complementary foods for children who are the most vulnerable group in the society.

The study evaluated the effects of germination of pearl millet (Pennisetum glaucum) for up to 5 days followed by fermentation (24 hrs) and roasting on proximate composition, iron, zinc, calcium and phytates contents. Results showed that this process decreased calcium and phytic acid levels significantly (p<0.05) while protein, ash, crude fiber, iron and zinc levels were increased. The germinated, fermented and roasted flour gave porridge of superior sensory quality than flour from untreated millet.

Keywords: Germination/sprouting, fermentation, roasting, millet.