Effects of Malting and Roasting of Millet andSorghum on Protein Digestibility, Mineral Availability, Soluble Sugar Composition and Consumer Acceptability of Dakuwa

The effects of germination and roasting of pearl millet and sorghum on the hydrochloric acid extractability of minerals, in vitro protein digestibility and acceptability of “dakuwa” (a cereal - groundnut based snack food) was investigated. Results show that there was a significant increase (p < 0.01) in the extractability of calcium, phosphorous and iron from malted millet and sorghum dakuwa. Germination of pearl millet and sorghum increased calcium extractability of dakuwa samples from 31.51 to 63.45 %, while iron and phosphorus extractabilities increased from 15.48 to 43.20 % and 39.02 to 62.23 % respectively. The apparent protein digestibility of the dakuwa samples produced from malted millet and sorghum grains was significantly (p < 0.01) higher than that from the un-germinated grains. The germination of sorghum and millet prior to dakuwa production also significantly (p < 0.01) increased the soluble sugars contents (maltose, sucrose, glucose and fructose) of the final products. Sensory evaluation of the dakuwa samples revealed that malted and un-malted samples were all acceptable to consumers, although sorghum based dakuwa was rated slightly higher than the millet based ones. No sample was rated as poor.