Effect of different fermentation on nutritional and anti-nutritional properties on finger millet cake

The Finger millet (Eleusine coracana L.) is a highly nutritious cereal, widely consumed in many parts of the world, particularly in Africa and Asia. Its rich content of essential nutrients such as proteins, vitamins, and minerals has made it a key component of various food products. However, the presence of anti-nutritional factors, such as phytates, oxalates, and tannins, can hinder the bioavailability of these nutrients. This study investigates the effects of different fermentation methods on the nutritional and anti-nutritional properties of finger millet cake. Various fermentation techniques, including natural fermentation and the use of selected microbial cultures, were applied to the millet flour before the preparation of the cake. The results showed that fermentation significantly enhanced the nutritional content of finger millet cake, increasing the levels of available proteins, vitamins, and minerals, while reducing anti-nutritional factors. In particular, lactic acid bacteria (LAB)-fermented millet exhibited higher protein digestibility and a greater reduction in phytate, and oxalate content compared to naturally fermented or non-fermented samples. These findings suggest that fermentation not only improves the nutritional quality of finger millet cake but also reduces the presence of compounds that inhibit nutrient absorption. This study emphasizes the potential of fermentation as an effective method to enhance the health benefits of finger millet-based products. The nutritive values of the fermented finger millets products was calculated and observed that the moisture content was quite raise 13.22% to 13.53 and 14.03 with yeast and bacterial fermentation, similarly some other carbohydrate contain was quite down 74.07 to 71.06 and 69.35 g, with yeast and bacterial fermentation respectively, whereas protein was 8.02 to 10.7 and 10.23, Fats 1.6 to 1.81 and 1.89quite raised with yeast and bacterial fermentation and crude fiber was 5.58 to 5.40 quite low with yeast fermentation and quite increase 5.67 with bacterial fermentation. The nutritive values of the unfermented finger millets products was calculated and observed that, the carbohydrate contain was quite raised 74.07 g, whereas protein was 8.03 g, Fats 1.69 g, ash content 2.54%, moisture content 13.22% and crude fiber was 5.58.