Effect of alkaline steeping on the nutritional,antinutritional and functional properties of malted Millet(Pennisetum glaucum) flour

Pearl millet seeds were subjected to two alkaline steeping methods (lime solution and unripe plantain peel ash solution) for duration of 24, 48 and 72 h followed by 24 h sprouting, oven drying, milling and sieving to get fine flour. Flour of unsteeped seeds served as control. Standard methods were used to determine the proximate, mineral, antinutrients and functional properties. 72 h steeping in plantain ash solution significantly (p˂0.05) increased the crude protein and crude lipid of the flours while crude fibre and ash content were increased by 72 h lime steeping. Both steeping solutions significantly (p˃0.05) reduced carbohydrate and energy contents of the flours. Higher concentrations of calcium, potassium and zinc were observed at 72 h ash steeping as a result of significant (p˂0.05) reduction in tannin content with gradual reduction in cyanide and phytate as steeping duration advanced. Ash steeping produced millet flours of low bulk density, good water and oil absorption capacity, emulsification, gelation temperature, wettability and water solubility which therefore have the most suitable potential for the production of complementary foods.