Effect of germination on proximate composition and anti nutritional factor of millet (Ragi) based premixes

Abstract

Malnutrition is a significant public health problem in India in spite of advance in economic prosperity which has lead to growth in field of medical therapeutics. Improvement in dietary quality should be major focus for reducing malnutrition. Nnutritious germinated premixes can be used for malnourished children. Ragi based premixes can be one such alternative. In present research premixes were prepared using non germinated millet, pulse and oilseed as well as germinated (24, 36 and 48 hours) ingredients in order to investigate the effect of duration of germination on several nutritional and anti-nutritional factors. In present investigation germination helped in breaking down of complex macronutrients into simpler components with the help of enzymatic activity. The protein content of standard and germinated samples were analyzed to be 11.5g/100g and 15.46 g/100g in the 24 h germinated sample; however, in 36 h germinated sample the values were 17.1g/100g and 21.8g/100g after 48 hrs. The calcium content of standard premix was 189.36 mg/100g after 24 hrs of germination it was 206.3 mg/100g; 214.30 mg/100g (36 hrs) and 221.26mg/100g (48 hrs). The iron content of standard premix was 5.60mg/100g and 7.0 mg/100g (24 hrs germination). Thirty sixand 48 hrs germinated premixes had iron content 7.6 mg/100g and 8.66 mg/100g.Phytic acid decreased from an initial average value of 1.88 mg/100gm in non-germinated sample to 0.33mg/100g in 48 hrs germinated sample. Oxalic acid reduced from 25.63 mg per 100 g in control sample to 6.73mg/100g in 48 hours germinated sample.