Effect of traditional processes on phytate and mineral content of pearl millet

Six pearl millet genotypes were used in this study: IS 91333, IS 91666, and IS 89111 for dough fermentation and IS 880004, IS 91777 and YD-X3 genotypes for Damirga flour. Investigation showed that traditional fermentation for 14h at 37 degrees C caused a decline in pH with time; a sharp drop was observed at the beginning, which gradually levelled off. Fermentation resulted in significant reduction of starch and phytic acid: 9.5-9.8% and 43-44%, respectively. Protein content was not affected. The Damirga process significantly elevated starch content (by 8-19%) but significantly reduced the protein and phytic acid contents (by 10.9-12.1 and 86-93% respectively). Damirga flour was found to retain 25-84% of the major minerals (Ca, Mg, P, K and Na) and 52-65% of the minor minerals (Zn, Mn and Fe); losses occurred for all minerals except Cu. (C) 1998 Elsevier Science Ltd. All rights reserved.