Udeh Henry O, Duodu Kwaku G, Jideani Afam I O
Department of Food Science and Technology School of Agriculture University of Venda Thohoyandou South Africa.
Faculty of Natural and Agricultural Sciences Department of Food Science University of Pretoria Hatfield South Africa.
Food Sci Nutr. 2018 Aug 22;6(7):1858-1869. doi: 10.1002/fsn3.696. eCollection 2018 Oct.
Deficiency of essential minerals is a widespread nutritional disorder in the world, particularly in developing economies. Poor mineral accessibility from foods is a major contributing factor to deficiency and associated health problems. This study investigated the effect of malting on minerals, phytic acid, and physicochemical properties of finger millet varieties. Sorghum was used as external reference. Mineral composition was analyzed using an inductively coupled plasma atomic emission spectroscopy (ICP-AES) and mass spectroscopy (ICP-MS).
Data showed that finger millet is rich in macroelements and trace elements. Malting for 24 hr reduced mineral content of the grains except sodium. Increase in the minerals was observed beyond 48 hr of malting particularly at 96 hr. Successive decrease in phytic acid of the grains was not observed with malting time. Malting did not result in any significant change in the physicochemical properties of the grains.
ICP-AES/MS showed that finger millet contain a variety of minerals in amounts that were not previously reported, and malting the grain for 72 to 96 hr positively affected the minerals. Changes in phytic acid suggest that phytate undergoes dissociation during malting rather than a degradation of phytic acid. Potential exists for utilization of finger millet as functional ingredient to augment important minerals in weaning, geriatric, and adult foods for health promotion.
必需矿物质缺乏是全球普遍存在的营养失调问题，在发展中经济体尤为突出。食物中矿物质的可获取性差是导致缺乏及相关健康问题的主要因素。本研究调查了发芽对黍稷品种矿物质、植酸和理化性质的影响。使用高粱作为外部参照。采用电感耦合等离子体原子发射光谱法（ICP - AES）和质谱法（ICP - MS）分析矿物质组成。
数据表明黍稷富含常量元素和微量元素。发芽24小时会降低谷物的矿物质含量，但钠除外。发芽超过48小时，尤其是96小时时，矿物质含量有所增加。随着发芽时间延长，未观察到谷物中植酸含量持续下降。发芽未导致谷物的理化性质发生任何显著变化。
ICP - AES/MS分析表明，黍稷含有多种矿物质，其含量此前未见报道，谷物发芽72至96小时对矿物质有积极影响。植酸的变化表明，发芽过程中植酸盐发生解离而非植酸降解。黍稷有潜力作为功能性成分用于强化断奶食品、老年食品和成人食品中的重要矿物质，以促进健康。
