Yehuala, T F and Atlabachew, M and Karavoltsos, S and Sakellari, A and Aslam, M F and Allen, L and Griffiths, H and Kanellou, A and Zoumpoulakis, P and Gichohi-Wainaina, W and Endalew, H W and Abera, M K and Tenagashaw, M W and Desta, G and Cherie, H A (2025) Effect of fermentation on the proximate composition, antinutrients, bioaccessibility of minerals, and sensory quality of pearl millet-based Injera. International Journal of Food Science and Technology, 60 (2). pp. 1-11. ISSN 0950-5423
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Abstract
Pearl millet is a cereal rich in both macro- and micronutrients; however, it also contains high levels of antinutrients, such as phytate, tannin, and phenols, which can hinder nutrient absorption. This study examined the impact of fermentation on the nutrient composition, antinutritional content, mineral bioaccessibility, and sensory quality of Injera prepared from pearl millet flour alone, as well as from a composite flour of pearl millet and maize (in 1:1 and 1:2 ratios). Fermentation significantly improved the nutrient profile and sensory attributes of Injera samples. Significant improvements (p < .05) were observed in all Injera samples, with reductions in phytate (81.5%–99.2%) and tannin (72.4%–96.1%) contents, and increased mineral bioaccessibility for iron (62.1%–73.5%), zinc (53.8%–83.3%), and calcium (19.6%–54.6%). These findings showed that traditional fermentation methods can effectively decrease antinutrients, enhance the nutrient profile, and improve mineral bioaccessibility in pearl millet-based Injeras.
| Item Type: | Article |
|---|---|
| Divisions: | Research Program : East & Southern Africa |
| CRP: | UNSPECIFIED |
| Uncontrolled Keywords: | pearl millet, fermentation, Injera, nutrients, antinutrients, bioaccessibility, sensory acceptability |
| Subjects: | Mandate crops > Millets > Pearl Millet |
| Depositing User: | Mr Nagaraju T |
| Date Deposited: | 20 Aug 2025 06:13 |
| Last Modified: | 20 Aug 2025 06:13 |
| URI: | http://oar.icrisat.org/id/eprint/13294 |
| Official URL: | https://academic.oup.com/ijfst/article/60/2/vvaf13... |
| Projects: | UNSPECIFIED |
| Funders: | Cambridge Research Service Division, United Kingdom |
| Acknowledgement: | The authors wish to express their gratitude to ICRSAT, Ethiopia for supplying the pearl millet samples. Special thanks are also due to the women of the Dangeshita sub-district communities for their help in sample preparation. Additionally, we are very grateful for the financial support granted to Tadesse Fenta Yehuala through the ICM Erasmus+ Student Mobility Program in Greece, particularly from the Food Science and Technology Department at the University of West Attica, which partnered with the Laboratory of Environmental Chemistry (at University of Athens, 15784 Athens) for specific lab analyses. Lastly, we acknowledge Professor Seifu Admassu Tilahun for his significant role in facilitating collaboration between Ethiopian and European partners. |
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