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
1.3 Justification………………………………………………………… . 2
1. 4 General Aim and Objectives……………………………… - ………… 3
1.4 .1 Specific Objectives ………………………………………………. 3
Chapter 2 : Literature Review
2.1 Effects of Processing on Nutritive Value of Foods……………………. 4
2.2 Eleusine coracana Plant………………………………………………. 7
2.2. 1 Botany of Eleusine coracana………………………………………… . . 7
2.2.2 Growing Finger Millet (Eleusine coracana)…………………………….. 7
2.2.3 Millets and Their Uses…………………………………………………11
2.3 Chemical Composition of Eleusine coracana Seed………………………… 17
2.3.1 Proximate Composition…………………………………………… 17
2.3.2 Anti-nutritional Factors…………………………………………… - 17
2.3.2.1 Tannins ………………………………………………………. 18
2.3.2.2 Cyanide…………………………………………………………… 18
2.3.2.3 Phytate…………………………………………………………… 19
2.4 Protein Quality Parameters……………………………………………. 20
2.4.1 Feed Efficiency Ratio (FER)…………………………………… 20
2.4.2 Protein Efficiency Ratio (PER)…………………………………. 20
2.4.3 Net Protein Utilization (NPU)…………………………………… 20
2.4.4 Biological Value (BV)………………………………………… 20
2.4.5 True Digestibility (TD)………………………………………… 20
Chapter 3: Materials and Methods
3.0 Materials and Methods……………………………………………… 22
3.1 Materials…………………………………………………………….. 22
3.1.1 Eleusine coracana Seed…………………………………………….. 22
3.1.2 Reagents……………………………………………………………. 22
3.2 Methods……………………………………………………………. 22
3.2.1 Seed Processing……………………………………………………. 22
3.2.2 Preparation of Test Diets…………………………………………… 23
3.2.3 Growth Performances of Experimental Rabbits…………………….. 23
3.2.4 Nitrogen Balance Studies…………………………………………… 24
3.2.5 Fluid (Water) Intake………………………………………………… 25
3.2.6 Carcass Evaluation of Experimental Rabbits…………………………. 27
3.2.7 Determination of Ash Content………………………………………. 27
3.2.8 Determination of Lipid Content…………………………………… - 27
3.2.9 Determination of Crude Protein…………………………………….. 28
3.2.10 Determination of Crude Fiber……………………………………….. 29
3.2.11 Determination of Carbohydrate……………………………………. 29
3.2.12 Procedures for Analysis of Elements……………………………… 30
3.2.13 Determination of Saponins……………………………………… 30
3.2.14 Determination of Tannins………………………………………….. 31
3.2.15 Determination of Phytate…………………………………………. 32
3.2.16 Determination of Cyanide………………………………………… 32
3.2.17 Determination of Oxalate…………………………………………. 33
3.2.18 Determination of Moisture Content……………………………….. 34
3.3 Statistical Analysis………………………………………………… 34
Chapter 4 : Results
4.0 Results …………………………………………………………… - 35
4.1 Chemical Composition of Different Processed Finger Millet Seeds…. 35
4.1.1 Proximate Composition…………………………………………….. 35
4.1.2 Mineral Element Concentration of Raw and Processed Finger
Millet Seed…………………………………………………………. 38
4.2 Nutritional Quality Indicators of Raw and Processed Finger Millet
Seeds ………………………………………………………………. 40
4.2.1 Change in Body Weight of the Experimental Animals………………. 43
4.3 Carcass Characteristics of Weaner Rabbits Fed Diet Containing
Raw and Processed Finger Millet Seed……………………………… 45
Chapter 5 : Discussion
5.0 Discussion………………………………………………………….. 49
Chapter 6 : Summary, Conclusions and Recommendation
6.0 Summary, Conclusions and Recommendation………………………. 52
6.1 Summary…………………………………………………………….. 52
6.2 Conclusions………………………………………………………….. 52
6.3 Recommendations…………………………………………………….. 53
References………………………………………………………………. 54
Appendices……………………………………………………………… 61
.
