Adnan, Anis Suraya (2020) Effect of soaking and boiling on the proximate composition and anti-nutrient content (tannin) of little millet (Panicum Sumantrense) and barnyard millet (Echinochloa Frumaentacea). [Project Paper] (Submitted)
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Abstract
Millets are a group of small seeded grasses that contains significant amount of nutrients with high dietary fibre content. It can be introduced in Malaysian diet for weight management and healthy people to adopt healthy eating. However, the presence of anti-nutrient (tannin) in millet reduces the bioavailability of minerals and protein digestibility. Several preparation methods such as soaking and boiling may affect the nutrient and anti-nutrients in millet. Therefore, this study was aimed to determine the effect of soaking and boiling on the proximate composition and anti-nutrient content (tannin) of little and barnyard millet. Raw, soaked (soaking for 24 hours) and boiled millets (boiling for 25 minutes) were analysed and AOAC method was used to determine proximate composition while tannin was determined using Folin-Ciocalteu assay. The data of study were analysed using one-way ANOVA. The results of both soaked and boiled little and barnyard millets showed that moisture content ranged between 11.24%–72.48%, the ash content ranged between 0.26%-1.63%, the fat content ranged between 4.40%-5.52%, the protein content ranged between 6.32% - 10.73%, the total dietary fibre content ranged between 8.42%-10.91%, available carbohydrate and total tannin content ranged between 2.64%-67.28% and 1.34%-3.91% respectively. From the finding, boiling significantly increased the moisture and total dietary fibre content of both millets and significantly reduced the ash, available carbohydrate and total tannin content of barnyard millet (p<0.05). Meanwhile soaking significantly increased the moisture and protein in both millet and increased fat content was seen in little millet (p<0.05). However, soaking does not significantly reduced the total tannin content in millet (p>0.05). To conclude, boiling is the best method to prepare millet for consumption as it significantly increased total dietary fibre and reduced total tannin content in millet and this could potentially be beneficial in reducing the risk of weight gain and obesity incidence.
| Item Type: | Project Paper |
|---|---|
| Faculty: | Faculty of Medicine and Health Science |
| Depositing User: | Ms Norafizah Radzuan |
| Date Deposited: | 04 Sep 2023 07:14 |
| Last Modified: | 04 Sep 2023 07:14 |
| URI: | http://psaspb.upm.edu.my/id/eprint/1260 |
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