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Wheat and sorghum are the main dieter cereals for millions of people in Africa and Asia. Their nutritive value in wheat and sorghum is limited due to presence of several anti-nutritional substances such as tannins, phytic acid, proteinase inhibitors and cyanogenic glycosides. Phytic acid (PA) or myo-inositol hexakisphosphate (IP6) in salt form known as phytate is the principal storage form of phosphorus in plant tissues, typically accounting for 60-90% of total seed phosphorous. Phytase enzyme catalyses the hydrolysis of phytate and releases the phosphate for absorption. This study explains the use of different methods for the reduction of PA content in wheat and sorghum such as soaking, cooking, roasting and fermentation using lactic acid bacteria (LAB). Among all the methods, fermentation using LAB was found to be effective in reduction of PA. LAB was isolated from the curd sample and fermentation of wheat and sorghum flour was carried out to reduce the PA content. The effect of different fermentation conditions such as pH, temperature and incubation time was also carried out. The results have shown that the optimal fermentation conditions for reduction of PA in wheat and sorghum flour using LAB were; pH- 6 (wheat) and 6.5 (sorghum), temperature 32 °C (wheat) and 37 °C (sorghum) and fermentation time of 4 to 6 h for both wheat and sorghum. The percentage of reduction of PA using fermentation process was compared with the other methods such as soaking, cooking and roasting process. [ABSTRACT FROM AUTHOR]

Abstract: Cereal fermentations in Africa and Asia involve mainly the processing of maize, rice, sorghum and the millets. Lactic acid bacteria (Lactobacillus, Pediococcus), Enterobacter spp., yeasts (Candida, Debaryomyces, Endomycopsis, Hansenula, Pichia, Saccharomyces and Trichosporon spp.) and filamentous fungi (Amylomyces, Aspergillus, Mucor, and Rhizopus spp.) contribute to desirable modifications of taste, flavour, acidity, digestibility, and texture in non-alcoholic beverages (e.g., uji, and ben-saalga), porridges (e.g., mawè) and cooked gels (e.g., kenkey, idli, and mifen). In addition, alcoholic beverages (beers such as tchoukoutou and jnard; and spirits e.g. jiu) are obtained using malt, or using amylolytic mixed microbial starter cultures as generators of fermentable substrates. Wet processing, marketing of multi-purpose intermediate products, co-fermentation for texture and nutrition, and mixed culture fermentations as practiced in indigenous fermentation processes are of interest for industrial innovation and for better control of natural mixed culture fermentation systems. On the other hand, the nutritional properties of traditional cereal fermented products can be enhanced by increasing their nutrient and energy density, as well as by increasing their mineral status by combining mineral fortification and dephytinization. [Copyright &y& Elsevier]

Millets are underutilized minor cereal crops which are consumed as staple food in developing countries of Asia and Africa. Among the different kinds of millets available worldwide, finger millet (FM), Eleusine coracana (L.) is most cultivated amongst small millets. It belongs to the Poaceae family and is rich in essential amino acids, fatty acids, dietary fibre, and minerals, especially calcium. It also contains several bioactive compounds rendering strong antioxidative potential. FM has low glycemic index and are hypoglycemic in nature ascribing to high dietary fiber and resistant starch. Furthermore, the protein and lipid content interfere with starch digestion affecting the rate of its hydrolysis and thus glucose release. The antinutritional factors (ANFs) namely phytic acid and tannins present in FM have been the major impediments in its consumption. However, conventional, and advanced processing techniques reduces ANFs thus increasing its nutritional bioavailability. In recent years, FM has gained attention for improving food quality and the pursuits of human health. The present review paper summarizes the recent literature available on nutritional composition and polyphenolic profiles of FM. Additionally, in vitro digestibility and physicochemical properties to explore its wider applications in developing varied food products have been discussed. [Display omitted] • The nutritional and polyphenolic composition of finger millet are summarized. • In vitro starch and protein digestibility of finger millet are discussed. • Finger millets are rich in dietary fibers, minerals and have low glycemic index. • The utilization of finger millet in food product development is also highlighted. [ABSTRACT FROM AUTHOR]