Effect of fermentation on nutrient composition, antinutrients, and mineral bioaccessibility of finger millet based Injera: A traditional Ethiopian food

[Display omitted] •Traditional fermentation reduces antinutrient content in finger millet-based Injera.•Fermentation increases the bioaccessibility of iron, zinc, and calcium in Injera.•Antinutrients declined more strongly in injera from the White finger than the others.•Traditional fermentation enh...

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Published in:Food research international 2024-08, Vol.190, p.114635, Article 114635
Main Authors: Endalew, Helen Walle, Atlabachew, Minaleshewa, Karavoltsos, Sotirios, Sakellari, Aikaterini, Aslam, Mohamad Farshard, Allen, Lara, Griffiths, Howard, Zoumpoulakis, Panagiotis, Kanellou, Anastasia, Yehuala, Tadesse Fenta, Abera, Metadel Kassahun, Tenagashaw, Mesfin Wogahyehu, Cherie, Hirut Assaye
Format: Article
Language:English
Subjects:
Antinutrients
Bioaccessibility
Biological Availability
Eleusine
Ethiopia
Fermentation
Finger millet
Flour - analysis
Food Handling - methods
Minerals - analysis
Nutrients
Nutritive Value
Phytic Acid - analysis
Proanthocyanidins - analysis
Zinc - analysis
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Summary:[Display omitted] •Traditional fermentation reduces antinutrient content in finger millet-based Injera.•Fermentation increases the bioaccessibility of iron, zinc, and calcium in Injera.•Antinutrients declined more strongly in injera from the White finger than the others.•Traditional fermentation enhances nutritional value of finger millet-based Injera.•Increase in fermentation time highly affected the proximate composition of Injera. 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 
ISSN:0963-9969
1873-7145
1873-7145
DOI:10.1016/j.foodres.2024.114635