Effect of Germination on the Protein Digestibility of some Finger Millet Varieties Grown in Kenya
Abstract
189 words
The protein digestibility of seven ungerminated and germinated
dried finger millet (Eleusine coracana) grain was determined
in this study. All the finger millet varieties had low to medium
tannin content, ranging from 0.1% Catechin equivalents (CE)
in Dalle 1 to 0.6% CE in EKR 228. For raw ungerminated
finger millet, the mean protein digestibility was 58.9%. It ranged
from 40.5% in P224 to 86.3% in EKR 227. EKR 227 had
significantly higher digestibility (P<0.05) than P224. Cooking
drastically reduced the digestibility of ungerminated fingermillet.
The protein digestibility of cooked finger millet ranged from
1.7% in Dalle 1 to 25% in EKR 227, with a mean of 9.0%.
There were significant differences (P<0.05) in protein
digestibility of cooked ungerminated finger millet grain. The
mean protein digestibility of the raw germinated millet was
53.0%, ranging from a minimum of 16.9% in P224 to a maximum
of 79.1% in EKR 227. The variety P224 had significantly lower
protein digestibility (P<0.05) than P283 and EKR 227. The mean
protein digestibility of the cooked germinated finger millet grain
was 55.7%, and did not significantly differ (P >0.05) from that
of the raw germinated grain.
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