Nutrient and antinutrient changes in finger millet (Eleusine coracan) during sprouting

Changes in some nutrient and antinutrient content, viscosity and in vitro protein digestibility were follows during a 96 h sprouting of finger millet (Eleusine coracan [L.] Gaertner) at 12 h intervals. The millet was sprouted at 30 degreesC in well-ventilated petri dishes kept in the dark. There were significant decreases in antinutritional factors, with tannins and phytates decreasing to undetectable levels. Trypsin inhibitor activity decreases threefold. Changes in proximate composition were also significant. By 48 h of germination, there were high decreases in viscosity and starch content accompanied by large increases in sugar content. Significant changes also occurred in in vitro protein digestibility and 13.3% of the seeds' dry matter was lost over the 96 h sprouting period. Based on these changes in nutrients, it was concluded that it was not necessary to prolong sprouting of finger millet meant for weaning foods beyond 48 h. Longer sprouting times would only result in high losses in dry matter through respiration without corresponding significant overall nutritional benefits. (C) 2000 Academic Press.