EFFECT OF PROCESSING ON FUNCTIONAL PROPERTIES, NUTRIENTS COMPOSITION, GLYCEMIC INDEX AND SENSORY ATTRIBUTES OF FINGER MILLET (ELEUSINE CORACANA) FOOD PRODUCTS

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dc.contributor.authorALIYU, MAIMUNATU LADIDI
dc.date.accessioned2018-09-20T09:24:17Z
dc.date.available2018-09-20T09:24:17Z
dc.date.issued2018-01
dc.descriptionA DISSERTATION SUBMITTED TO THE SCHOOL OF POSTGRADUATE STUDIES,AHMADU BELLO UNIVERSITY, ZARIA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF MASTER OF SCIENCE DEGREE IN NUTRITION DEPARTMENT OF BIOCHEMISTRY, FACULTY OF LIFE SCIENCES, AHMADU BELLO UNIVERSITY, ZARIA, NIGERIAen_US
dc.description.abstractThe effect of various processing methods (roasting, germination and fermentation) on functional properties, nutrient composition, glycemic index and sensory attributes of finger millet (Eleusine coracana) food products (Pap and Tuwo) were evaluated in context of management of type II diabetes. The cereal grain was purchased from a local market in Kaduna metropolis and the analytical method used followed standard procedures. Result obtained indicate that, functional properties of unprocessed and processed flour showed no significant difference (P>0.05) in bulk density. The fermented sample had higher water absorption and swelling capacity (1.67 ±0.06 g/ml and 939.00±3.00%) than unprocessed flour (1.40±0.10g/ml) while germinated had the highest (39.10±1.30 g/100ml) solubility and lowest (263.67±12%) swelling capacity. The flour from germinated seeds showed the lowest (2.0%) gelation capacity and higher (84oC) gelatinization temperature. Proximate composition showed no significant difference (P>0.05) in the carbohydrate content of flour from unprocessed (86.32±2.11%), roasted (86.43±0.31%), and fermented (85.64±0.54%) seeds, except for flour from germinated seeds that had the lowest value of 80.99±2.10%. Likewise, food products (pap and tuwo) from unprocessed(86.89±1.21 and 86.6±0.31%), roasted (85.71±0.32 and 86.99±1.41%), germinated (87.24±0.54 and 85.64±1.45%), and fermented (86.05±1.10 and 86.22±1.32%) seeds. Higher fiber content was observed in flour (4.90±0.12%) and tuwo (3.57±0.06%) from germinated seeds compared to value shown in flour, Pap and tuwo (3.54±0.06, 1.74±0.06 and 2.90±0.05%) from fermented seeds. There was no significant (P > 0.05) difference in the moisture content of flour samples from unprocessed and processed seeds. Likewise the food products, although higher values were observed in flour and pap (8.26±0.17 and 91.25±0.12%) from fermented seeds compared to the lowest value in flour and pap (6.80±0.19 and 84.99±0.02%) from roasted seeds. Significant differences (P<0.05) were observed between unprocessed and processed finger millet seeds in the antinutrient composition. Flour from unprocessed sample had significantly higher content of phytate (483.72±0.29 mg/100g), cynogenic glycosides (2.66±0.07 mg/100g), alkaloids (1.75±0.05%), oxalate (36.14±0.39mg/100g, and tannins (851.12±0.04 mg/100g) compared to the processed samples. Flour (501.33±1.53 μ/g) and food products (Pap and Tuwo) from germinated seeds had highest (82.60±1.00 and 63.63±1.89μ/g) phenol content respectively. Micronutrient concentration showed significant difference (P<0.05)between unprocessed and processed finger millet flour and food products (Pap and tuwo). Higher content of phosphorus (16.10±1.20mg/100g), iron (24.00±4.60mg/100g), magnesium (12.00±1.20mg/100g) and calcium (16.00±2.10mg/100g) was recorded in flour from unprocessed seeds compared to processed samples. Pap from germinated seeds had higher content of iron(14.00±2.60 mg/100g ) and calcium (13.00±1.20 mg/100g) compared to samples from roasted (11.00±1.80 and 12.00±1.20mg/100g) and fermented (11.00±1.60 and 10.00±1.10 mg/100g respectively) of the sample. Likewise phosphorous content is higher (9.00±1.60mg/100g) in tuwo from germinated seeds than sample from unprocessed (6.00±1.60g/100g). Flour and food products (pap and tuwo) from unprocessed seeds had higher total dietary fiber (19.80±0.50, 16.50±0.50 and viii 18.70±0.50 g/100g) compared to the values shown in Flour, Pap and Tuwo (11.40±0.50, 10.40±0.05 and 11.21±0.50 g/100g) from fermented seeds. The amino acids profile shows that, Tuwo from germinated had higher Leucine (10.39g/100g), phenylalanine (5.58 g/100g), methionine (2.40g/100g) content, than the fermented, unprocessed and the lowest was observed in tuwo from roasted seeds. Processing significantly (P < 0.05) affected the glycemic index of the food products as pap (28.51±10.11%) and tuwo (28.59± 14.21%) from unprocessed seeds showed lower glycemic index compared to processed samples ( pap and tuwo): roasted (32.44±14.05 and 32.74± 8.10 %), germinated (40.56±12.10 and 51.04 ± 11.2 %), and fermented (35.71±14.10 and 40.24 ± 13.12 %). Lowest blood glucose response to pap and tuwo (9.31± 1.53 and 8.21± 2.04mmol/L), from unprocessed seeds in the diabetic subjects was observed compared to product from germinated seeds having the highest value (13.28± 1.21 and 14.31± 1.22mmol/L). The same trend was observed in normal subject as lowest blood glucose response to pap and tuwo (4.22± 0.3 and 4.22± 1.1mmol/L) from unprocessed seeds was also shown compared to products from germinated seeds (7.02± 0.9 and 6.53± 1.5mmol/L) showing higher values. Sensory analysis revealed that Pap and Tuwo from roasted and germinated seeds were the most prefered compared to food products from the unprocessed and fermented. The results suggest that, processing methods (roasting, germination and fermentation) decreased the anti-nutrient content, improved amino acids content, and improves the sensory attributes and general acceptability of food products from finger millet. It however, significantly (P < 0.05) increased the glycemic index and glycemic response of the food, making it not to be very suitable for the management of type II diabetes.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/10500
dc.language.isoenen_US
dc.subjectEFFECT,en_US
dc.subjectPROCESSING,en_US
dc.subjectPROCESSING,en_US
dc.subjectNUTRIENTS COMPOSITION,en_US
dc.subjectGLYCEMIC INDEX,en_US
dc.subjectSENSORY ATTRIBUTES,en_US
dc.subjectFINGER MILLET,en_US
dc.subjectELEUSINE CORACANA,en_US
dc.subjectFOOD PRODUCTS,en_US
dc.titleEFFECT OF PROCESSING ON FUNCTIONAL PROPERTIES, NUTRIENTS COMPOSITION, GLYCEMIC INDEX AND SENSORY ATTRIBUTES OF FINGER MILLET (ELEUSINE CORACANA) FOOD PRODUCTSen_US
dc.typeThesisen_US
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