ArticleFood science & nutrition2018
Effect of malting period on physicochemical properties, minerals, and phytic acid of finger millet (
Article in Food science & nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 38 citations in OpenAlex.
- Genetic Variability and Diversity Analysis for Nutritional and Anti-nutritional Traits in Pearl Millet [Pennisetum glaucum (L.) R.Br].Biochemical genetics · 2026Article
- Evaluation of the nutritional quality of food composites developed from local ingredients to target the needs of persons experiencing nodding syndrome in Northern Uganda.Scientific reports · 2025Article
- Chemical Composition and Nutritional Profile of Quinoa Sourdough Enriched with Quinoa Malts.Molecules (Basel, Switzerland) · 2025Article
- Effect of thermal and non-thermal processing on fermentable oligo-di-monosaccharides and polyols (FODMAPs) content in millet, sorghum, soybean and sesame varieties.Frontiers in nutrition · 2025Article
- Optimization of spray-drying process for the microencapsulation ofFood science and biotechnology · 2024Article
- From 'Farm to Fork': Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges.Plants (Basel, Switzerland) · 2024Review
- Differences in the nutritional quality of improved finger millet genotypes in Ethiopia.Scientific reports · 2024Article
- Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Food science & nutrition · 2024Article
- Varietal and processing influence on nutritional and phytochemical properties of finger millet: A review.Heliyon · 2022Review
- Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity.Foods (Basel, Switzerland) · 2022Article
- Ultrasound-assisted hydration of finger millet (Eleusine Coracana) and its effects on starch isolates and antinutrients.Ultrasonics sonochemistry · 2021Article
- Premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety (Food science & nutrition · 2021Article
- Effect of malting period on physicochemical properties, minerals, and phytic acid of finger millet (Food science & nutrition · 2018Article
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundDeficiency of essential minerals is a widespread nutritional disorder in the world, particularly in developing economies. Poor mineral accessibility from foods is a major contributing factor to deficiency and associated health problems. This study investigated the effect of malting on minerals, phytic acid, and physicochemical properties of finger millet varieties. Sorghum was used as external reference. Mineral composition was analyzed using an inductively coupled plasma atomic emission spectroscopy (ICP-AES) and mass spectroscopy (ICP-MS).
resultsData showed that finger millet is rich in macroelements and trace elements. Malting for 24 hr reduced mineral content of the grains except sodium. Increase in the minerals was observed beyond 48 hr of malting particularly at 96 hr. Successive decrease in phytic acid of the grains was not observed with malting time. Malting did not result in any significant change in the physicochemical properties of the grains.
conclusionICP-AES/MS showed that finger millet contain a variety of minerals in amounts that were not previously reported, and malting the grain for 72 to 96 hr positively affected the minerals. Changes in phytic acid suggest that phytate undergoes dissociation during malting rather than a degradation of phytic acid. Potential exists for utilization of finger millet as functional ingredient to augment important minerals in weaning, geriatric, and adult foods for health promotion.
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