Finger Millet and Defatted Sesame Seeds Flours as Complementary Foods: Nutritional Evaluation and Protein Quality

The role of germination and fermentation on nutritional protein quality indices of finger millet and defatted sesame seeds complementary foods was studied comprising of non-germinated non-fermented finger millet and defatted sesame seeds (NGNFFS), non-germinated fermented finger millet and defatted sesame seeds (NGFFS), germinated non-fermented finger millet and defatted sesame seeds (GNFFS) and germinated fermented finger millet and defatted sesame seeds (GFFS).

All amino acids composition increased with germination and fermentation except for lysine and tryptophan which were limiting essential amino acids. Notable amino acid increments were Methionine 0.88- 3.13, arginine 6.15- 6.66 and leucine 9.67- 10.66, isoleucine, histidine, threonine, phenylalanine and valine increased from 2.96- 4.05 respectively. The protein efficiency ratio (PER) for NGNFFS was higher (1.17) than the control (0.52), net protein retention (NPR) for NGNFFS was more (0.65) than control (0.23). Their relative values R-PER and R-PER were within a similar range as control. The mean weekly weight changes of animals varied from 56.4- 85.2g (NGNFFS), 56.4- 86.7g (GNFFS), 57.0- 84.1g (NGFFS), 56.2- 80.4 (GFFS), 56.0- 79.0g (nutrend) and 57.0- 40.4g (basal diet) respectively.