EFFECT OF PROCESSING METHODS ON SELECTED PHYTOCHEMICALS (TANNIN, OXALATE AND PHYTATE) OF FINGER MILLET (Eleusine coracana Gaertn.)

Abstract

Finger millet (Eleusine coracana L. Gaertn) is one of the most important crops found in Nepal. The main aim of present research work was to determine the effect of processing techniques (germination, soaking and roasting) on selected phytochemicals of finger millet. Finger millet sample were collected from Dharan Municipality, Sunsari district, Koshi province in the month of September 2021. The effect of different treatments, viz., germination for 2, 4, 6, 8 and 10 days, soaking for 6, 12, 18 and 24 h and roasting for 10 min at 125℃ on the antinutrients (tannin, phytate and oxalate) of finger millet were studied. The mean values of tannin, oxalate and phytate in raw finger millet were found to be 356.49 mg/100 g, 52.33 mg/100 g and 131.49 mg/100 g, respectively on dry basis. The maximum reduction of antinutrients: tannin (56%), oxalate (48%) and phytate (58%) were found when the finger millet was germinated. The reduction by soaking was the least effective method compared to other methods to reduce tannin, oxalate and phytate. However, the processing methods, viz., germination, soaking and roasting reduced the antinutrients of finger millet significantly (p<0.05).