ABSTRACT

This study investigated the effect of germination periods (24 h, 48 h, and 72 h) on nutritional and antinutritional components of flour from pearl millet and grain amaranth seeds under room temperature conditions (28±0.1^oC). The aim was to determine the effect of varying germination period as a pre-treatment process on the nutritional profile of millet and amaranth flour. The results showed that there were significant differences at (p<0, 05) in the proximate, mineral, and antinutrient factors of the samples. The protein in millet flour was 8.61% and 17.37% in amaranth after 24 h germination. The 24h germination period had the highest protein content for both millet and amaranth flours. The protein in millet after 24h germination (8.61%) was only significantly higher than after 72h (8.07%) and ungerminated millet (7.71%), respectively. The concentration of iron (Fe) in millet after 24 h, 48 h, and 72 h germination was 4.77 mg/100g, 4.90 mg/100 g, and 4.96 mg/100 g; in amaranth, the values were 4.10 mg/100g, 5.86 mg/100g, and 5.89 mg/100g. The concentration of iron in ungerminated millet was 3.31mg/100g and 3.50mg/100g in amaranth; these concentrations were significantly lower than germinated millet and 3.50mg/100g amaranth flours across the period. A similar trend was observed in other minerals. There was a significant reduction in the concentration of the antinutrient across the germination periods in the samples. The phytate concentration in millet was between 0.173 and 0.836g/100g. However, the concentration reduced significantly (p<0.05) in ungerminated millet flour from 0.836g/100g to 0.326g/100g, 0.23g/100g, and 0.173g/100g after 24h, 48hrs, and 72h germination periods, respectively. Germination period could impact on the quality of cereal grains, as shown in this study.