Physicochemical, nutritional and functional characteristics of different flours made from sprouted millet, plantain and enriched with legum

The main objective of this work is to study the physicochemical, nutritional, and functional characteristics of different flours made from sprouted millet, plantain, and enriched with legumes. The results clearly show that the germination process has a positive impact on the resulting flours. Thus, the flours exhibit very high nutritional density with good protein, carbohydrate, and lipid concentrations. Furthermore, phytochemical levels are reduced after germination, which improves nutrient bioavailability. Although no causal link has been established between vitamin C content and germination, it should be noted that all flours contain significant levels of vitamin C. The low pH and low moisture content are also good indicators for the preservation of these flours. For the formulation of infant flours, millet germinated for three days is best suited because it contains essential nutrients for infants.