Open AccessNutritional composition of fortified finger millet (Eleusine coracana) flours fortified with vitamin B2 and zinc oxide
Author(s) -
Shonisani Eugenia Ramashia,
E. T. Gwata,
Stephen MeddowsTaylor,
Tonna A. Anyasi,
Afam I. O. Jideani
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(2).320
Subject(s) - food science , fortification , chemistry , micronutrient , finger millet , wheat flour , vitamin , eleusine , fortified food , composition (language) , trace minerals , zinc , agronomy , biology , biochemistry , linguistics , philosophy , organic chemistry
Fortification is the process of adding minerals and vitamins that have been lost duringflour processing to improve the nutritional composition and reduce micronutrientdeficiencies. The study was conducted to determine the nutritional composition of Fingermillet (FM) flours fortified with vitamin B2 and zinc oxide (ZnO). The milky cream (MC),brown, black and pearl millet (PM) flours were used as reference samples. Flours werecompletely randomized in three replicates. Determination of the physicochemicalproperties, vitamin B complex, macro and trace minerals concentration were conductedfor flour and reference samples. The moisture of brown instant fortified finger millet(IFFM) flour was significantly (p < 0.05) higher for MC and black IFFM flours ascompared to other flours. The MC raw finger millet (RFM) flour had a significantly (p <0.05) highest amount of Zn, 2.64±0.01 mg/100 g when compared to other flours. The MCflour showed significantly (p < 0.05) higher values for vitamin B2 in both RFFM andIFFM flours when compared to other flours. MC flours may be preferred by theconsumers due to its semblance to the maize white flour. The anticipation of the study wasto produce and characterise FM flour fortified with vitamin B2 and ZnO that may beutilised for value-added products.