Effect of Traditional Processing on Phosphorus Content and Some Anti Nutritional Factors of Pearl Millet (Pennisetum Glaucum L.)

Three traditional products, fermented dough, damirga flour and sprouted flour, were prepared from two cultivars of pearl millet (Ugandi and Dembi yellow). Fermentation and sprouting significantly (P<0.05) lowered the total P content, while damirga preparation tremendously reduced it by 60.5%. The three traditional processes brought about a significant (P<0.05) enhancement in non phytate P and inorganic P with a corresponding decline in phytate P content of the two cultivars. Polyphenols content of fermented dough and damirga flour were found to be significantly (P<0.05) lower compared to the whole flour. In contrast sprouting significantly (P<0.05) raised the polyphenols content of the two cultivars. Damirga preparation, sprouting and fermentation significantly (P<0.05) reduced the phytic acid content of the two cultivars by 10.60-68.50%.