Effect of Processing Followed by Fermentation on HCl Extractability of Ca, P, Fe and Zn of Pearl Millet (Pennisetum glaucum L.) Cultivars

Millet grains of cultivars Gazira and Gadarif were processed. The processed grains were fermented for 12 and 24 h. Total and extractable Ca, P, Fe and Zn of processed grains before and after fermentation were investigated. Compared to fine ground grains (control), the data showed that, the effect of processing treatments on minerals content was fluctuated for both cultivars. Fermentation of processed grains for 12 h increased minerals content, thereafter it started to decrease for both cultivars. HCl-extractability (an index of bioavailability) of Ca, P, Fe and Zn was investigated. HCl-extractable Ca, P, Fe and Zn of the processed grains of the cultivars were significantly (p ≤0.05) improved. Fermentation of germinated grains of Gadarif cultivar for 24 h was found to increase Ca extractability to 99.30% compared to other minerals.