Bioacessility of selected nutrients from raw and processed finger millet (eleusine coracana)

Finger millet (Eleusine coracana) is a nutrient-rich crop widely consumed in developing countries for its potential to combat nutritional deficiencies. However, factors like antinutrients influence nutrient bioaccessibility. This study evaluated the nutritional composition of eighteen varieties (N=18) of finger millet grown at the Kenya Agricultural and Livestock Research Organization (KALRO) in Kisii County, Kenya to identify a variety with the highest levels of Cr3+ and K. The samples were obtained using a randomized complete block design. Mineral content (Cr³⁺, K, Fe, Zn, Mg, Ca, P) was determined via ICP-MS, while antinutrient levels were assessed using Pierce kits and titration methods. Bioaccessibility was measured through in vitro digestion using Caco-2 cells. The IE3779 FM and IE4115 FM varieties contained significantly higher levels (p<0.05) of Cr³⁺ and K respectively hence identified for processing. After processing IE3779 FM variety was identified for bioaccessibility studies due to its higher Cr3+ levels than other varieties. Potassium and chromium are important in T2D diabetic patients if consumed in the recommended amounts. Chromium (iii), Cr3+ and K have been reported to increase insulin sensitivity, lower blood pressure, and boost the immune system. Processing through malting and roasting reduced antinutrients, including tannins, phytates, phenols, and oxalates. Processing decreased tannins, phytates, phenols, and oxalates by 29.11,3.71 %,42.65 %, and 10.71 % on malting and by 24.67 %,8.86 %, 63.29 %, and 7.14 % on roasting IE3779FM variety respectively. Bioaccessibility of Cr3+ and K increased by 2.41 % and 3.5 % on malting, 2.82 % and 31.21 % on roasting. These results underscore the importance of processing to improve nutrient bioaccessibility, making finger millet a valuable food in combating micronutrient deficiencies.