手指小米,像其他谷物一样,含有大量结合矿物质的抗营养素,使它们无法吸收。本研究探讨了传统发酵对营养的影响,抗营养,以及随后的矿物质生物可及性(特别是铁,锌,和钙)基于Injera的小米手指。分析了由浅棕色和白色手指小米品种制备的发酵面团和Injera样品的营养成分,抗营养含量,和矿物质生物可及性遵循标准程序。除了一些例外,发酵面团的组成受发酵时间的影响很大。与未发酵的面粉相比,发酵面团和Injera样品的植酸和缩合单宁含量显着降低(p<0.05)。随着发酵时间的增加,白指小米Injera的植酸盐和缩合单宁含量急剧下降,与基于Injera的浅棕色手指小米相比。以手指小米和玉米复合粉制备的Injera的矿物质生物可及性随发酵时间的增加而增加,导致生物可接触铁的显著增加,锌,还有钙,范围从15.4-40.0%,26.8-50.8%,和60.9-88.5%,分别。结果表明,传统发酵可以成为降低植酸和缩合单宁含量的有效方法,同时增加了基于Injera的手指小米的制备中矿物质的生物可及性。
Finger millet, like other cereals, contains high amounts of antinutrients that bind minerals, making them unavailable for absorption. This study explores the effect of traditional fermentation on nutritional, antinutritional, and subsequent mineral bioaccessibility (specifically iron, zinc, and calcium) of finger millet based Injera. Samples of fermented dough and Injera prepared from light brown and white finger millet varieties were analyzed for nutritional composition, antinutritional content, and mineral bioaccessibility following standard procedures. With some exceptions, the proximate composition of fermented dough was significantly affected by fermentation time. Compared to unfermented flour, the phytate and condensed tannin content significantly (p < 0.05) decreased for fermented dough and Injera samples. A strong decline in phytate and condensed tannin content was observed in white finger millet Injera as fermentation time increased, compared to light brown finger millet based Injera. The mineral bioaccessibility of Injera prepared from finger millet and maize composite flour increased with fermentation time, leading to a significant increase in bioaccessible iron, zinc, and calcium, ranging from 15.4-40.0 %, 26.8-50.8 %, and 60.9-88.5 %, respectively. The results suggest that traditional fermentation can be an effective method to reduce phytate and condensed tannin content, simultaneously increasing the bioaccessibility of minerals in the preparation of finger millet based Injera.