Traditional fermentation and cooking of finger millet: Implications on mineral binders and subsequent bioaccessibility

The aim of the present study was to explore the effect of traditional fermentation and cooking on mineral binders and subsequent bioaccessible iron and zinc contents of finger millet sour porridge consumed in Ushe communal area in Zimbabwe. Porridge products prepared from four traditional varieties of finger millet were collected and analyzed for proximate composition, mineral binders and subsequently in vitro iron and zinc bioaccessibility. Compared to the raw materials, phenolic compounds and condensed tannins were reduced by up to 41% and 35% respectively while phytic acid was reduced by 22–54% in one variety only. Iron and zinc bioaccessibility was 6% and 13% respectively, in the porridges and no improvement in bioaccessibility was observed as a result of processing as such bioaccessible iron and zinc contents only met less than 50% of the recommended daily intakes for children aged 9–11 months. A multidisciplinary approach is urgently needed to improve the iron and zinc contents and bioaccessibility of cereal based porridges from developing countries.