Effect of Germination and Fermentation on the Nutritional Profile of Wheat and Finger Millet from Organic and Non-Organic Sources

Abstract

Organic farming is believed to have better nutritional quality when compared to non-organic farming. The present study investigates the effect of germination and fermentation on nutritional and anti-nutritional quality of wheat and finger millet from organic (org) and non-organic (n-org) sources. Differences in nutritional composition between org and n-org were minimal in unprocessed samples, whereas, fat, protein and fiber contents were influenced upon processing. Fatty acid content varied significantly upon germination and fermentation, linoleic acid (37.06-38.78 %) was predominant in wheat. Oleic acid (34.02-35.84 %) was major in finger millet, germination resulted in increased oleic acid content (26-30%), while the rest were higher in fermented samples. Vitamin content differed significantly upon processing, higher content was observed in org samples and processing effects were similar for both grains with the exception of niacin. Processing had a significant effect on anti-nutritional factors like phytic acid, saponins and oxalic acid. Phytic acid content reduced upon germination (5-7 %) and fermentation (60-81 %). The nutritional profile of wheat and finger millet was influenced more by processing variables than by growing conditions.