Abstract: Millet grains of cultivars Ashana and Dembi were germinated for 6 days to obtain 6 day-old millet malt. Millet malt was added at a concentration of 5% to the flour. The mixtures were fermented for 14 h. Phytic acid, polyphenols and minerals content and HCl extractability were assayed every 2 h for all treatments. The results revealed that phytate and polyphenols contents were significantly reduced with fermentation time with a concomitant decrease in the pH of the media. Further decrease was observed when the 14 h fermented sample was cooked. For both cultivars major minerals content and extractability were significantly (p#0.05) improved as a result of malt pretreatment and further improvement was observed after cooking of 14 h fermented sample. Trace minerals of both cultivars were slightly increased in content and availability compared to major ones. Results revealed that addition of malt followed by fermentation greatly increased the availability (extractability) of minerals and in some cases it exceeded 100%.
M. Samia, AbdelRahaman , B. Hagir ElMaki , E. Elfadil , Babiker and H. Abdullahi El Tinay , 2005. Effect of Malt Pretreatment Followed by Fermentation on Antinutritional Factors and Hcl Extractability of Minerals of Pearl Millet Cultivars . Journal of Food Technology, 3: 529-534.