Nutrient and antinutrient changes in finger millet (Eleusine coracan) during sprouting

Changes in some nutrient and antinutrient content, viscosity and in vitro p rotein digestibility were followed during a 96 h sprouting of finger millet (Eleusine coracan [L.] Gaertner) at 12 h intervals. The millet tvas sprout ed at 30 degrees C in well-ventilated petri dishes kept in the dark. There were significant decreases in antinutritional factors, with tannins and phy tates decreasing to undetectable levels. Trypsin inhibitor activity decreas ed threefold. Changes in proximate composition were also significant. By 48 h of germination, there were high decreases in viscosity and starch conten t accompanied by large increases in sugar content. Significant changes also occurred in in vitro protein digestibility and 13.3% of the seeds' dry mat ter was lost over the 96 h sprouting period. Based on these changes in nutr ients, it was concluded that it was not necessary to prolong sprouting of f inger millet meant for weaning foods beyond 48 h. Longer sprouting times wo uld only result in high losses in dry matter through respiration without co rresponding significant overall nutritional benefits. (C) 2000 Academic Pre ss.