Effect of fermentation on the proximate composition, antinutrients, bioaccessibility of minerals, and sensory quality of pearl millet-based Injera

Abstract

Pearl millet is a cereal rich in both macro- and micronutrients; however, it also contains high levels of antinutrients, such as phytate, tannin, and phenols, which can hinder nutrient absorption. This study examined the impact of fermentation on the nutrient composition, antinutritional content, mineral bio accessibility, and sensory quality of Injera prepared from pearl millet flour alone, as well as from a composite flour of pearl millet and maize (in 1:1 and 1:2 ratios). Fermentation significantly improved the nutrient profile and sensory attributes of Injera samples. Significant improvements (p< .05) were observed in all Injera samples, with reductions in phytate (81.5%–99.2%) and tannin (72.4%–96.1%) contents, and increased mineral bioaccessibility for iron (62.1%–73.5%), zinc (53.8%-83.3%),and calcium(19.6%-54.6%). These findings showed that traditional fermentation methods can effectively decrease antinutrients, enhance the nutrient profile and improve mineral bio accessibility in pearl millet-based Injeras.