Effect of malting on iron bioaccessibility, in vitro digestibility and antioxidant content in biofortified and non-biofortified pearl millet

Purpose This study aims to identify the effect of malting on nutritional composition in biofortified and non-biofortified pearl millet. Design/methodology/approach The pearl millet varieties HHB 197 (non-biofortified) and HHB 299 (biofortified) were subjected to malting with 48 h germination time and kilning at 50°C. Findings Malting significantly decreased crude protein and fat content. It brought about a significant (p = 0.05) decrease in phytate content and trypsin inhibitor activity of the two respective varieties. A significant (p = 0.05), respective increase in in vitro protein (8.82% and 8.39%) and starch digestibility (53.63% and 54.55%) was observed in both HHB 197 and HHB 299. The percentage iron bioaccessibility of the two respective varieties increased by 15.39% and 16.49%. The total phenolic content, total flavonoids content and DPPH radical scavenging activity also increased being significantly (p = 0.05) higher in HHB 299 pearl millet variety. Vitamin C content, which was not detectable in unprocessed varieties, was 2.21 and 2.18 mg/100 g in respective malted varieties. Practical implications Suitably processed biofortified millets can provide meaningful solutions for malnutrition and strengthen the upscaling of millets adding to dietary diversification. Originality/value Biofortified crops are an excellent approach to improve micronutrient content. However, not many studies have reported effect of processing in these crops. This study compares the effect of malting on iron bioaccessibility, digestibility, antinutrients and antioxidant content in biofortified and non-biofortified pearl millet.