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Impact of Processing Methods on Nutrient Value
[edit]Before consumption, fonio grains must be processed using mechanical (dehusking, milling) or thermal (precooking, parboiling, roasting) methods. Depending on the processing method, the nutrient value may be affected. [1][2]
Regarding the macronutrients, the carbohydrate content remains higher when the grains are precooked rather than roasted. The protein content is much lower after milling because the bran that gets removed contains a lot of protein. The highest protein content is achieved when parboiling. The lipid content is increased when roasted and decreased when milled or precooked. [2]
Regarding micronutrients, the iron and zinc content remains the highest when parboiled while milling leads to a loss due to the removal of the bran.[2] Phytate, an anti-nutritional factor that inhibits the absorption of minerals like iron and zinc, is reduced by washing and cooking but is still high enough to inhibit adequate mineral absorption.[1]
Generally, parboiled fonio shows the best nutritional composition when compared to the other processing methods.[2]However, parboiling fonio does not lead to as efficient redistribution of nutrients as is the case with parboiled rice.[1] Additionally, the process of parboiling changes the color of the fonio grains which is disliked by some consumers.[1]
- ^ a b c d Koreissi-Dembélé, Yara; Fanou-Fogny, Nadia; Hulshof, Paul J.M.; Brouwer, Inge D. (2013-03). "Fonio (Digitaria exilis) landraces in Mali: Nutrient and phytate content, genetic diversity and effect of processing". Journal of Food Composition and Analysis. 29 (2): 134–143. doi:10.1016/j.jfca.2012.07.010.
{{cite journal}}: Check date values in:|date=(help) - ^ a b c d Ballogou, Vénérande Y.; Sagbo, Fresnellia S.; Soumanou, Mohamed M.; Manful, John T.; Toukourou, Fatiou; Hounhouigan, Joseph D. (2015-03). "Effect of processing method on physico-chemical and functional properties of two fonio (Digitaria exilis) landraces". Journal of Food Science and Technology. 52 (3): 1570–1577. doi:10.1007/s13197-013-1150-4.
{{cite journal}}: Check date values in:|date=(help)