Bioacessility of Selected Minerals from Raw and Processed Finger Millet (Eleusine Coracana)

Finger millet (Eleusine coracana) is a staple crop in developing countries, offering essential minerals for managing non-communicable diseases, such as chromium (Cr³⁺) and potassium (K), which support insulin sensitivity and lower blood pressure. Despite its nutritional value, finger millet (FM) remains underutilized due to the poor bioaccessibility of its nutrients, influenced by factors such as millet variety, antinutrient content, and processing methods. This study analyzed the levels of selected minerals in 18 finger millet varieties being developed by Kenya Agricultural and Livestock Research Organization (KALRO), Kenya. The superior variety, IE3779FM, in terms of mineral content, was used for further studies on antinutrient and nutrient bioaccessibility. Mineral content (Cr³⁺, K, Fe, Zn, Mg, Ca, P) was determined using ICP-MS, antinutrients (tannins, phytates, phenols, oxalates) were measured by titration and BCA kits, while bioaccessibility was determined using a Caco-2 cell procedure. The different variety of finger millet contain significant mineral levels (0.56–653 mg/100g), exceeding RDA values. Processing of the IE3779FM variety reduced antinutrients by 3.71%–42.65% during malting and 7.14%–63.29% during roasting. Mineral levels were not significantly different between raw and processed forms, attributed to the heat stability of minerals, while proximate composition was minimally altered by processing. Bioaccessibility studies revealed that malting and roasting generally increased mineral bioaccessibility by 0.56%–53.62 % and 0.92-29.39 % respectively. The study concluded that finger millet is rich in essential minerals, and that malting and roasting reduce antinutrients while significantly enhancing mineral bioaccessibility, making it a valuable nutritional source for food formulation for T2D patients.