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<p>The use of affordable and adaptable technologies as means of increasing utilisation of underexploited food crops for sustainable food security in tropical regions is becoming increasingly popular. Hence, this study explored the influence of variety and pre-treatment methods on the nutritional profile, antioxidant potentials, and carbohydrate-hydrolysing enzymes inhibitory properties of fonio-millet flour using a factorial experimental design. The nutritional and qualitative attributes of fonio-millet were significantly impacted by varietal difference and treatment conditions. In a two-way ANOVA, both varieties showed significant (<i>P</i> &lt; 0.05) improvements in their crude protein, lipids, and ash contents after fermentation and tempering, with fermentation leading to a multiple-fold increase in protein (23.98–28.63&#xa0;g/100&#xa0;g) content over untreated samples (8.23–8.25&#xa0;g/100&#xa0;g) and wheat flour (6.34&#xa0;g/100&#xa0;g). In terms of mineral profile, both factors were significant. Nevertheless, grains that were tempered and steamed retained as much Na, K, P, and Mg as wheat. The dietary fibre did not significantly change, however, fermentation increased total phenol content (0.72–0.94 mgGAE/kg), iron-chelating (34.6–96.1%), and OH-radical-scavenging (37.4–68.6%) abilities in white variety and flavonoids (0.39–0.44 mgQE/g) in brown. Using a principal component analysis data clustering, all the operations maintained the enzymes inhibitory potentials of brown fonio-millets, while slightly increased α-amylase inhibition of white variety. However, FRAP antioxidant potentials was apparent for roasted brown variety (0.98–1.47 mgTE/g), while retention of bioactive compounds and reduction of antinutrients were more evidenced for fermented grains. Therefore, these adaptable technologies especially fermentation, enhanced nutrients retention, reduced antinutrients and improved antioxidant capacities of fonio-millets.</p>

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Variety and pre-treatment technologies modulate the nutritional and bio-functional potentials of tropical fonio-millets

  • 期刊论文

  • 发表日期：

    2025年7月14日

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  • Oluwafunmilayo Christianah Ogunnowo,
  • Olusola Samuel Jolayemi,
  • Aderonke Ibidunni Olagunju,
  • Olufunmilayo Sade Omoba

摘要

The use of affordable and adaptable technologies as means of increasing utilisation of underexploited food crops for sustainable food security in tropical regions is becoming increasingly popular. Hence, this study explored the influence of variety and pre-treatment methods on the nutritional profile, antioxidant potentials, and carbohydrate-hydrolysing enzymes inhibitory properties of fonio-millet flour using a factorial experimental design. The nutritional and qualitative attributes of fonio-millet were significantly impacted by varietal difference and treatment conditions. In a two-way ANOVA, both varieties showed significant (P < 0.05) improvements in their crude protein, lipids, and ash contents after fermentation and tempering, with fermentation leading to a multiple-fold increase in protein (23.98–28.63 g/100 g) content over untreated samples (8.23–8.25 g/100 g) and wheat flour (6.34 g/100 g). In terms of mineral profile, both factors were significant. Nevertheless, grains that were tempered and steamed retained as much Na, K, P, and Mg as wheat. The dietary fibre did not significantly change, however, fermentation increased total phenol content (0.72–0.94 mgGAE/kg), iron-chelating (34.6–96.1%), and OH-radical-scavenging (37.4–68.6%) abilities in white variety and flavonoids (0.39–0.44 mgQE/g) in brown. Using a principal component analysis data clustering, all the operations maintained the enzymes inhibitory potentials of brown fonio-millets, while slightly increased α-amylase inhibition of white variety. However, FRAP antioxidant potentials was apparent for roasted brown variety (0.98–1.47 mgTE/g), while retention of bioactive compounds and reduction of antinutrients were more evidenced for fermented grains. Therefore, these adaptable technologies especially fermentation, enhanced nutrients retention, reduced antinutrients and improved antioxidant capacities of fonio-millets.