THE EFFECT OF PROCESSING ON THE NUTRITIONAL VALUE OF FINGER MILLET (ELEUSINE CORACANA) SEED
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Author
Presented To
Department of Biochemistry
ABSTRACT
The effect of processing on the proximate composition, anti-nutrient levels and mineral
contents of finger millet seed (Eleusine coracana) were analyzed. Diets containing processed
finger millet seed (71.4g) per 100g feed were fed to four different groups of weaner rabbit for
56days. Animals’ fed diet containing unprocessed finger millet seed were used as negative
control group and animals’ fed diet containing casein (standard protein) were used as positive
control group respectively. Effect of processing methods like soaking, boiling, fermenting and
roasting on the finger millet seeds significantly (p<0.05) reduced the anti-nutrient substances
like tannins, saponins, phytate and oxalate when compared with their values from the
unprocessed finger millet seed. Protein quality parameter’s observed in the animals fed diet
containing processed finger millet seeds like True Digestibity (TD), Biological Value (BV) and
Net Protein Utilization (NPU) increased in the following order; Roasted finger millet seed
(98.41±0.55, 54.85±2.23 and 54.26±2.48), Boiled finger millet seed (95.57±0.93, 52.88±0.96
and 50.13±0.97), Fermented finger millet seed (95.18±0.28, 52.52±1.81 and 49.97±1.67), and
Soaked finger millet seed (94.52±0.55, 50.63±0.96 and 47.99±2.46). In conclusion, the results
indicated that roasting treatment is the best processing method on finger millet seed for better
utilization of its protein content, while fermentation is best in reducing the anti-nutrients
contents.
TABLE OF CONTENTS
Declaration …………………………………………………………… i
Certification ………………………………………………………… ii
Dedication …………………………………………………………… iii
Acknowledgement …………………………………………………… iv
Abstract ……………………………………………………………… v
Table of Contents……………………………………………………… vi
List of Tables ………………………………………………………… xi
List of Figures………………………………………………………… xii
List of Plates…………………………………………………………… xiii
List of Appendices……………………………………………………… xiv
Abbreviations…………………………………………………………… xv
Chapter 1 : Introduction
1 1 Introduction……………………………………………………… 1
1 2 Statement of Research Problem…………………………………… 2
13 Justification………………………………………………………… 2
1 4 General Aim and Objectives……………………………… - ………… 3
14 1 Specific Objectives ……………………………………………… 3
Chapter 2 : Literature Review
21 Effects of Processing on Nutritive Value of Foods…………………… 4
22 Eleusine coracana Plant……………………………………………… 7
22 1 Botany of Eleusine coracana………………………………………… 7
222 Growing Finger Millet (Eleusine coracana)…………………………… 7
223 Millets and Their Uses…………………………………………………11
23 Chemical Composition of Eleusine coracana Seed………………………… 17
231 Proximate Composition…………………………………………… 17
232 Anti-nutritional Factors…………………………………………… - 17
2321 Tannins ……………………………………………………… 18
2322 Cyanide…………………………………………………………… 18
2 323 Phytate…………………………………………………………… 19
24 Protein Quality Parameters…………………………………………… 20
241 Feed Efficiency Ratio (FER)…………………………………… 20
242 Protein Efficiency Ratio (PER)………………………………… 20
243 Net Protein Utilization (NPU)…………………………………… 20
244 Biological Value (BV)………………………………………… 20
245 True Digestibility (TD)………………………………………… 20
Chapter 3: Materials and Methods
30 Materials and Methods……………………………………………… 22
31 Materials…………………………………………………………… 22
311 Eleusine coracana Seed…………………………………………… 22
312 Reagents…………………………………………………………… 22
32 Methods…………………………………………………………… 22
321 Seed Processing…………………………………………………… 22
322 Preparation of Test Diets…………………………………………… 23
323 Growth Performances of Experimental Rabbits…………………… 23
324 Nitrogen Balance Studies…………………………………………… 24
325 Fluid (Water) Intake………………………………………………… 25
326 Carcass Evaluation of Experimental Rabbits………………………… 27
327 Determination of Ash Content……………………………………… 27
328 Determination of Lipid Content…………………………………… - 27
329 Determination of Crude Protein…………………………………… 28
3210 Determination of Crude Fiber……………………………………… 29
3211 Determination of Carbohydrate…………………………………… 29
3212 Procedures for Analysis of Elements……………………………… 30
3213 Determination of Saponins……………………………………… 30
3214 Determination of Tannins………………………………………… 31
3215 Determination of Phytate………………………………………… 32
3216 Determination of Cyanide………………………………………… 32
3217 Determination of Oxalate………………………………………… 33
3218 Determination of Moisture Content……………………………… 34
33 Statistical Analysis………………………………………………… 34
Chapter 4 : Results
40 Results …………………………………………………………… - 35
41 Chemical Composition of Different Processed Finger Millet Seeds… 35
411 Proximate Composition…………………………………………… 35
412 Mineral Element Concentration of Raw and Processed Finger
Millet Seed………………………………………………………… 38
42 Nutritional Quality Indicators of Raw and Processed Finger Millet
Seeds ……………………………………………………………… 40
421 Change in Body Weight of the Experimental Animals……………… 43
43 Carcass Characteristics of Weaner Rabbits Fed Diet Containing
Raw and Processed Finger Millet Seed……………………………… 45
Chapter 5 : Discussion
50 Discussion………………………………………………………… 49
Chapter 6 : Summary, Conclusions and Recommendation
60 Summary, Conclusions and Recommendation……………………… 52
61 Summary…………………………………………………………… 52
62 Conclusions………………………………………………………… 52
63 Recommendations…………………………………………………… 53
References……………………………………………………………… 54
Appendices……………………………………………………………… 61
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